Fondant used to hate me. I also used to hate fondant. I hated it so much that I swore never to work with it again. But it was Mr. Incredible's birthday today and I had been planning the perfect birthday cake for weeks. The problem was that I couldn't make it without ::gulp:: fondant. So I gave it another go only this time I used marshmallow fondant.
It turned out much tastier and surprisingly easy to work with. I went with an Xbox shaped cake with two controllers. Mr. Incredible bought a limited edition Halo Reach Xbox 360 slim a few weeks back but it's not set to be released until September 14th.
I thought it would be cute to surprise him with a cake that looked like it.
The cutting of the cake was a little painful to watch :o
I made the Xbox out of two layers of carrot cake with white chocolate ganache filling.
The controllers took a couple hours to complete because of all the little details (thanks to my cousins for their help), but it was still fun to make.
We ate one controller and saved the other.
The cake was a chocolate guinness cake with chocolate ganache frosting.YUM.
Happy Birthday Mr. Incredible!
Marshmallow Fondant recipe by Wilton
- 1 package (16 ounces) white mini marshmallows (use a good quality brand)
- 2-5 tablespoons water
- 2 pounds (about 8 cups) sifted confectioners' sugar
- 1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.