Wilton Course 3: Fondant

"What is this? Is it Wilton?"
"No"
"What is it??"
"Umm..."
"What is it? Did you make this? Marshmallows?"
"Umm... yes"
"Well then, that's why. Feel yours and feel hers. See the difference? That's why I said to use Wilton fondant instead of making your own because I would rather have something that always works instead of making batches that fail half the time."

"Yes, that's right, even though I covered the cake with no tears, it still failed." - I wish I was brave enough to say that.

O boy, now that was pretty embarrassing in front of the entire class. I also happened to be standing up too... talk about being at the centre of attention. Embarrassment wasn't the only thing I was feeling after being confronted like that with 9 pairs of eyes staring at me. I was so stunned at the time, I couldn't even think of anything to say except for feeling like I did something really bad by not buying the fondant. The worst part was after I successfully covered the cake with no tears, it still felt bad because oh wait, this isn't store bought. That's like saying we shouldn't bake scratch cakes, pie crusts or yeast breads because they're not always bound to turn out. I totally understand that the classes are designed so that we use the products, but to be humiliated in front of everyone like that felt really unfair. It's not like I was parading around my homemade fondant to encourage others to make their own. I have to be honest and say that I'm not completely satisfied with my cake (being a little bumpier than I would like), but I think it has to do more with my decorating skills (poor frosting job and rolling out the fondant way too thin) than the MMF because I've seen so many amazing MMF cakes.

Making the marshmallow fondant was a lot easier and less messy than I expected, but you have to make sure everything is properly greased (bowls, spoons, anything that comes in contact with the marshmallows). Most recipes do the kneading on the table, but I wanted to keep cleaning to a minimum. Instead, I greased a large metal bowl so that I wouldn't have to scrub shortening off the counter (a huge pain!). Also, no matter how much I clean the counter beforehand, it still feels dirty to me. Anyway, the MMF came together pretty quickly and tasted like marshmallows except doughier. I can't imagine snacking on the entire ribbon/bow, but I can definitely see the appeal of fondant when it comes to decorating. Just in case you are interested in making your own marshmallow fondant (but beware.. there is a 50% failure rate..haha), I got it from What's Cooking America

Marshmallow Fondant Recipe from Here

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water (I used 2 tbsp)
2 pounds icing sugar (I didn't use all of the sugar)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Make sure you grease every bowl and spoon/spatula the marshmallows come in contact with first. I also find that if you stir in the sugar with a spoon/spatula until it doesn't seem so liquidy before kneading it with your hands, it's less sticky and hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (I did all this in a large bowl that I greased)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.