Back in Black or I’ve Been Living Under a Rock Part Three
I suppose starting a blogging and posting every other day and then just slacking off and ignoring it for weeks is kind lame huh??
Yeah I think so too. In a nutshell without getting too personal are the reasons:
My real job is crazy busy and my boyfriend and I might have broken up. Its hard to conjure up art without a muse…I mean taste-tester and the bills gotta get paid. I also purchased one of those Jet Blue Unlimited All-You-Can-Jet-Passes, (hey some girls cut their hair short in a break-up, I on the other hand go find a beach and some long lost friends) so I’ve been setting off to Florida, California, and Texas lately, and have ignored this page all together.
Back to reality.
I did this cake like a month ago, in response to that cake contest I found out about all too late. My most impressive work? No. But totally me…YES! Lets put it out there. I’m a Taurus, a stubborn, opinionated, loyal, horned …sweetheart. And when I saw the different designs you could pick from to participate in this contest, a soft part of my heart went for this design. Had I found out sooner about this contest I would have totally chosen something far more complex, and actually entered but as they say, “it just wasn’t meant to bee…”
So in addition to some photos, why not a recipe? Below is a recipe for Marshmellow Fondant. Now I’ve got a few things to say about Fondant:
First off, Fondant pronounced Fahn. Dahnt, or as many of us say “Fawndint” is in fact a French word. Its not another term for fondue, its not called “fondantine”, or any other hybrid of something that sounds fancy.
I’ve been watching The Cake Boss a bit lately. Buddy pronounces Fondant correctly. So if you want to pronounce it right say it like him…Fahn Dahnt…with or without that New York/ Jersey accent … I suppose that would be me cawlling the kettle black, now wouldn’t it?
“Fondant” actually stems from the word “Fondre” which in French means “to fold.” Actual real bakery-made Fondant is made by boiling sugar to just under a temperature that would render it hard candy. The oozing hot lava liquid is poured out onto a marble or metal slab and allowed to cool slightly. Then begins the process of scooping the gel substance and folding it on to itself. As the mixture cools as its folded it becomes white and eventually resembles the white sugar paste we all know and …have become quite frustrated with from time to time.
I don’t recommend any novice try making fondant at home as you could seriously burn yourself. BUT you can try this easy recipe to attain a good stand in.
Marshmellow Fondant for some people has a more desirable taste. Is easy to make, not to mention way cheaper than store bought fondant. In the end, its not as strong as authentic fondant, but you might scarcely be able to differentiate. Worse case scenario mix this with the real stuff and your cake will turn out as good as ever. Heres how it goes:
1 bag (16oz) mini marshmallows
4 TBSP of water.
2lbs. confectioner’s sugar
1/2 c shortening
Melt marshellows with water in a double boiler till fluffy and liquidy. Stir regularly until you can not longer see lumps– but be careful not to let cook too long. If mixture has a translucent quality you’ve over cooked.
Pour in to a bowl and let cool slightly. Add 1 cup confectioners sugar (4 cups total by the end) and begin to stir. After 1-1/2c cups have been added, coat your dominant hand in shortening and begin needing mixture by hand adding more sugar continuously.
After lots of sugar you will (I promise) get a dough substance. And you’ll have Pop-Eye forearms to prove it.
Once you’ve achieved the dough consistency, you can refridgerate and save for a couple of weeks. If you are preparing for a big project make your fondant in advance coat with a layer of crisco and then wrap air tight in plastic wrap and place in the fridge. Remember both bakery fondant and Marshmallow Fondant dry out in the air, so make sure you keep what you are not using covered at all times.
When rolling out fondant make sure your surface is well coated with shortening. Roll out as evenly as possible, starting from the center working outward evenly. Roll out no thinner than an eighth of an inch. If you roll your fondant too thin it will tear once on the cake and be wrinkly.
Smoothing Fondant onto a cake takes practice. Make sure you’ve rolled enough to fully cover all sides. (By the way you still have to frost the cake with icing before you put fondant on it!) Starting at 12 o’clock pull the edge of the fondant up at you smooth the fondant against the cake. Then go to 6 o’clock and do the same. Go to 3 o’clock and 9 o’clock until the fondant is smooth and adhered to the cake and all the wrinkles have been pushed to the edges. Cut off the excess and you’re done!