Fondant Icing that tastes nice!
Personally, after I’ve slaved for hours in the kitchen making the detailed features of my child’s latest birthday whim I find it soul destroying to see the little darlings picking the icing off the cake because it tastes horrible – it seems all the shop bought fondants are pretty grim in terms of taste. To make it yourself though seems like soooo much hassle, we Mums simply don’t have the time! However, I’ve found the answer:
Marshmallow Fondant Icing
- 3 cups mini marshmallows
- 2 teaspoons water
- cup icing sugar
- Food colouring paste – if required
Put the marshmallows and water in a microwavable bowl and microwave together for a few seconds (the original recipe suggested 20 seconds but it takes up to 40 in my mircrowave) You’ll know when it’s ready as the whole bowlful will melt and inflate to around twice its original size – watch it!
Spoon this into a food processor and add the cup of icing sugar. Whizz with a double blade. The mixture will turn into tiny balls before becoming one large ball of fondant wich can easily be rolled as a cake covering or moulded into any shape your child can think of! You can use food colouring paste to colour batches of your mixture or paint it on afterwards. If you want to paint it on, mix it with vodka or similar rather then water as using water will make the icing sticky. Drink the rest of the vodka yourself to help you get through the party afterwards!
HI THERE, THANKS FOR THE GREAT RECIPE, HOW MUCH ICING DOES THIS ACTUALLY MAKE THOUGH, WHAT SIZE CAKE WOULD YOU SAY IT WOULD COVER?
THANKS
This recipe covers one cake with a little left over for decorations – I’ve discovered though, having made it a few times, that you can keep coming back to make a little more as you need it:
Take around a cup of marshmallows at a time – moisten them a little (I go straight for the food colouring to do this if I’m using a liquid colour) microwave them – as above, then put them into the food processor and add icing sugar (I just tip it in from the box) If when blitzed it’s still sticky I add more sugar – if dry I add a teaspoon or two (depending on what seems most appropriate) of water. I know it only turns into tiny balls when the mix is right – and a few seconds later it will bind into a mouldable lump of icing. If it turns flakey it’s too dry.
I have also found that when moulding it I like to have a vegetable oil spray on hand – it helps keep my hands clean of sticky icing and I also use it to spray my work surface. I dust the rolling pin with sugar – this seems to work nicely.
If I need to come back to my icing in a little while (or even the following morning) I spray it with oil, wrap it in clingfilm and put it in the fridge. Upon reaching room temperature it’s pliable again – but if not, put it back in the food processor and blitz – adding a few drops of water again if necessary.
Don’t leave it rolled out for too long unused – it will lose it’s malleability – but if this happens to you – put it back in the food processor – if it seems that this is the answer to every issue with this icing it’s true!!