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Step 5Roll out Fondant
I made my own chocolate marshmallow fondant, but you can buy it too. I do not recommend the Wilton brand, as it doesn't taste very good. You'll get the best flavor making your own or buying some from a specialty cake shop. You're actually better off making your fondant in advance and letting it sit, but if you can't let it sit, it won't be the end of the world - I used mine right away.
I first made this recipe with dutch process cocoa and it went horribly wrong (see photo), so I tried it again with regular cocoa and it was much better.
Roll the fondant out to approximately 1/8 to 1/4" thick. You can either roll it on a mixture of cornstarch and powdered sugar or on a surface covered with vegetable shortening to prevent sticking. Pick the fondant up and turn it periodically while you're rolling - also to prevent sticking. Roll it long and wide enough so it will cover the tops and sides of the cake, with at least an inch or two overage.
Recipe for Chocolate Marshmallow Fondant
courtesy cakecentral.com
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
2 tsp vanilla
1/2 to 3/4 C cocoa
6 C confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, cocoa, lemon juice, salt and extract. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
I first made this recipe with dutch process cocoa and it went horribly wrong (see photo), so I tried it again with regular cocoa and it was much better.
Roll the fondant out to approximately 1/8 to 1/4" thick. You can either roll it on a mixture of cornstarch and powdered sugar or on a surface covered with vegetable shortening to prevent sticking. Pick the fondant up and turn it periodically while you're rolling - also to prevent sticking. Roll it long and wide enough so it will cover the tops and sides of the cake, with at least an inch or two overage.
Recipe for Chocolate Marshmallow Fondant
courtesy cakecentral.com
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
2 tsp vanilla
1/2 to 3/4 C cocoa
6 C confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, cocoa, lemon juice, salt and extract. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
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