I'm starting to notice a pattern in the short time I've had this blog.
I really don't try new recipes (or cook much) through the months of April-June.
Last year I thought it was because I was about to have a baby, but I sure don't have that excuse this year!
I'll try to be better, but I can't promise anything. ☺
I had never worked with fondant until recently. I've always wanted to use it, but the list of ingredients usually scared me away with things like "glycerin", until I saw this one and thought it was one that could hold my attention long enough to try it.
Let's just say that using this fondant saved my cake (above) in the looks department. I hadn't greased my pan very well so the cake was a disaster.I didn't take pictures while I was making it, so you'll just have to read the directions carefully. ☺
1 bag marshmallows
2 T water
1 t vanilla
1 t almond extract
2 lbs powdered sugar
Melt the marshmallows and water. (in the microwave or over the stove)
Mix the melted marshmallows with the vanilla and almond extract in a mixer. (you can use a hand mixer)
Add in the powdered sugar. If you aren't using a powerful mixer, then you will probably have to knead the frosting by hand towards the end after you've added all of the powdered sugar.
Roll out using powdered sugar.
It's best to make this a day before using.
Just pop the fondant in the microwave for a couple seconds when you are ready to use and if it's been sitting out and needs to be more pliable.
Tip: I found that when rolling out for really large cakes (like below) 20+ inches, it was best to smear a layer of Crisco over the top of the counter and then spread the powdered sugar over the top of that before rolling out the frosting.
Use crisco/ shortening for fixing tears and what not. I found having my hands covered in crisco for rolling out the balls or any other hand molding, was very helpful.