This class was so much fun! I love working with fondant. I only wish that the class was a little longer since I felt a little rushed and feel like I could have done a better job.
I didn’t make the traditional package cake for this course- pink bow with a bunch of little flowers with pastel colored centers. Instead, I made this cake for my best friend who was graduating from college. The schools colors are maroon and white, and I created the cap with black fondant.
I did purchase a small package of fondant to practice my roses with in the first class, but for this cake I decided to make my own. I found that the homemade fondant was not as elastic as the store-bought, but it rolled out very easily and was not very hard to smooth over the cake. I used the recipe below, found at Confections of a Foody Bride.
- 16 oz bag plain marshmallows (the small ones, not the jumbo ones)
- 2 Tbsp water
- shortening, for greasing bowls
- 1-2 tsp flavoring
- 2 lb confectioner’s sugar, divided
- pinch of salt
Grease a microwave safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with shortening (grease it well).
Place the marshmallows and water in the greased microwave-safe bowl and microwave for 60 seconds. Stir with the greased spoon. If all the marshmallows have not melted, microwave for 30 seconds more. Stir in flavoring.
Place confectioner’s sugar and salt in the stand mixer bowl, reserving 1 cup, and make a well in the center. Pour in the marshmallow mix and turn the mixer on to the lowest setting. When it sounds strained, increase the mixer speed up one setting. Turn off the mixer once all sugar has been incorporated. If the fondant is sticky, add the reserved confectioner’s sugar 1/4 cup at a time.
Turn fondant out onto plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap in plastic wrap, place in a ziploc bag, and let rest for at least 2-3 hours. Keep unused portions covered when not using. If the fondant becomes stiff, place in microwave for 20 seconds at a time until pliable.
Roll out on a greased mat/fondant circle to the desired thickness.
Source: Cake Central
Next class: Lily nail flowers, including the Easter Lily, Poinsettia, Petunia and Morning Glory.
Supplies needed: None, everything needed for the next class was included in the course 3 kit.