Here is a simple and easy way to make fondant roses without using cutters or any sort of shaping tools, just your finger tips. I led this exercise with a big group of girls scouts and it was very popular!! Enjoy!
I wanted to do a quick recap of a great event I was honored to be apart of. the Girls Scouts of Westchester Hosted their First Annual Mother Daughter Event this past February 6th.
Over 130 Moms and Daughters joined in to decorate Valentine’s Day Cupcakes, Made their very own truffles and event sculpted roses out of Fondant. I had a great time leading various introductory exercises in Cake and Candy Decoration!!
RECIPE RECAP: Most of these reciepes are listed on this blog already, so below you will find a links to the original directions (in light pink script) as well a quick recap of what we did at the GS Event. Enjoy!!
1 package of Oreos
1 brick (8oz) cream cheese softened
16 oz (1 standard package) semi sweet chocolate
1-2 tbsp shotening
Grind oreos in a food processor until they are a fine crumb. Add soft cream cheese. Roll into 1″ diameter balls and place on wax or parchment paper. For best results refridgerate for one hour.
In a double boiler or microwave melt semisweet chocolate and shortening. Chocolate burns easily!!!!! In microwave you should heat for 30 seconds then mix. Repeat until chocolate is smooth.
Dip chilled truffles in chocolate one at a time. For best results use a plastic fork for the dipping. Break off the 2 inside tines of the fork and balance the truffle on the two outer times to remove the truffles from the choolate.
Place on Wax or parchment lined trays and refridgerate. For an added touch finish with a colored chocolate. I suggest using Wilton Candy Melts.
They are available in a variety of colors and are easily melted in the microwave. Pour into a plastic Pastry bag withWilton Tip One on the end to make a drizzled design on your finished truffles. Place in miniature cupcake cups or candy cups.
1 bag mini marshmellows (get the name brand not the generic there is a distinct difference in the way the fondant sets up with the more expensive marshmellows)
4 Tbsp of water
2 lbs. of Confectioner’s Sugar
1/2 cup Shortening
Melt marshmellows and water in a double boiler. You can also use the microwave to melt and mix in short spurts of time. Do not overcook!! Marshmellows should look bright white and foamy when done right.
If you have a couter top mixer grease the accompanying bowl with shortening. Add the melted marshmellows and Confectioner’s Sugar and use the dough hook to need into a dough.
If you are kneading my hand stir in a few cups of confectioner’s sugar, then grease your hand with a generouse layer of shortening and begin kneading. Fondant will form a into a strong ball of dough with a little elbow grease. Fondant can be dyed with regular food coloring. I recomend gel base food coloring (Betty Crocker makes a gel base colors found in most grocery stores, or you can use Wilton Color.) Add a few drops of the color of your choice and knead. Wearing glove to keep your fingers color free is recommended.
***To store Fondant cover with a thin cover of shortening and seal (AIR TIGHT!!!!) in a plastic bag or with plastic wrap and place in the fridge. Fondant dries and hardens when exposed to air so it it important that you keep what you are not using covered at all times.