Eli’s big 1st birthday is just around the corner and I have been dreaming up a fun party theme and decorations to go with it. Awhile back I ask Ricky what we should do as a theme, and he said “Taco’s”. Well, I don’t really think Tacos is much of a theme, so I added “Lucha Libre” aka Mexican Wrestlers to it.
Here is a pic of my first cake attempt, I the whole thing from scratch! I have always wanted to use fondant icing on a cake before but never really got around to it. After consulting with my Mom, we decided to have a practice round first. I think it came out really nice, now all we need to do is taste it to find out.
Homemade Marshmallow Fondant
16 oz marshmallows (about 1.5 packages)
2 pounds powdered sugar, sifted
4 tablespoons water
vegetable shortening for greasing
Use the shortening to grease a large microwaveable bowl for the marshmallows, the mixer bowl, your dough hook, and a sturdy rubber spatula.
Sift the powdered sugar and reserve about one cup. Put the rest into the greased mixer bowl.
Put the marshmallows into the microwaveable bowl and add the water. Microwave in 30 second intervals until melted, stirring with rubber spatula in between intervals.
Add the melted marshmallows to the powdered sugar. Lock the mixer and cover the opening with plastic wrap to keep powdered sugar from coming out. Turn mixer on low and allow dough hook to do its thing. Keep mixing for several minutes until the sugar seems to have incorporated for the most part. If still sticky, begin adding reserved powdered sugar, you may use it all, you may not, depends on your weather conditions. It’s really humid here, so I used it all.
Fondant is ready when it balls up around your dough hook or when you can touch it and it’s still pliable but not sticky. Remove from the mixer and wrap in plastic wrap. Allow fondant to rest for a minimum of 2 hours, I think overnight was best.
To use the fondant, knead it several times, like you would bread dough, to get it to a workable consistency (much like that of Play-dough).
To add coloring, do not use liquid food coloring. Use paste or gel colorings to a handful of fondant, then mix that piece into a larger batch.
Cover work surface with cornstarch. Roll out fondant to 1/4″ thickness.