Friday, January 10, 2014
Monday, January 6, 2014
Kneading and Resting the Dough
- Stir in the flavoring and food coloring. Now's the time to add the extract and foodcoloring you wish to use. If you don't want the whole batch of fondant to be the same color,separate the dough into pieces before adding different food coloring to each.Knead the fondant dough. Tip it out onto your work surface. Lather your hands up with plenty of shortening. Start kneading the fondant dough as you would knead bread. Keep kneading until the dough is pliable and has the consistency of real fondant; you should be able to stretch it without it tearing. You'll need to knead for 8 to 10 minutes to achieve this.The dough may be very hot at first, so be careful when you first start kneading. Wait a minute or two if necessary so you won't burn yourself.Keep the shortening nearby so you can dip your fingers in as you go; you'll need a lot throughout the process.If the dough seems very dry, knead in another tablespoon of water to make it more elastic.Rest the fondant. Form the fondant into a ball. Coat it with a thin layer of vegetable shortening. Cover it with plastic wrap so it won't dry out. Place it in the refrigerator and let it rest overnight.
Rolling and Using the FondantRoll the fondant just before you're ready to use it. Unwrap the ball from the plastic wrap and place it on a greased work surface. Use a greased rolling pin to roll it out in to a flat, thin disc that exceeds the size of the cake you want to use it to dress.You can use cornstarch instead of shortening on your work surface to make sure the fondant doesn't stick.Rolling it to a thickness of 1/16 an inch is a good bet for most cake recipes.Lay the fondant over the cake. Lift it using the rolling pin, then carefully transfer it to the cake so that the center of the fondant disc rests in the middle of the cake. Drape the edges of the disc over the sides of the cake. Gently press it around the cake so it stays in place with no bumps or wrinkles.Don't stretch the fondant at this stage, or the cake will end up with wrinkles.If the fondant rips while it's being transferred, you can smooth it out by gently pressing the ripped edges together.Trim the fondant. Use a knife to trim the fondant from around the base of the cake. Lift the trimmings away.Finished
Elizabeth Marek’s Fondant Recipe (LMF Fondant)
2 lbs sifted powdered sugar
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
3 Tablespoons water (use only two if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading
Large plastic bowl
Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.
Store in a plastic ziplock bag or use roll out and use right away.
1min 30sec, 30sec, 30sec
Add 3 tbsp of water
Add 1/2 cup shortening
Add powdered sugar 1 cup at a time while mixing
heat up the wilton fondant in the microwave for about 40 seconds or until softened.