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To start, put 80 ml of water to boil with the sugar and boil for about 6-8 minutes, a sticky syrup should come out when you put your finger on the bottom of the spoon to keep it clean.
Beat the egg whites for about 8 minutes.
With the mixer working, add salt, gelatin dissolved in the rest of the water and vanilla, then gradually incorporate the syrup so hot and mix for about 15 minutes until it cools down. : D)
We will get a dense and sticky foam that we put in the fridge for at least an hour, I left it for about 6-7 hours because I didn't have powdered sugar.
Before we start kneading, take it out because it hardens in the fridge and you can't work with it like that, or put it in the microwave a little like Ana did.
After it has softened, add sugar and knead until it becomes like a crust. (you may need more than 1 kg of sugar, so take a spare)
Put it in a bag and keep it in the fridge overnight. (I kept it for 1 hour because I couldn't wait)
When we start to work it, we cover the work table with powdered sugar and we spread it with the twister (it doesn't have to be spread in a thin sheet because it breaks, to be a little thicker), I put powdered sugar every time I turned it like not to stick to the table.
Marshmallow Fondant Recipe & # 8211 Success Factors
These are some additional things worth taking note when making your own marshmallow fondant:
- Always sift your icing sugar. We don’t want our fondant to end up with tiny bumps of icing sugar in it.
- Always (and I really mean it) grease your hands, work surface and all your bowls and spoons and spatulas generously with shortening when mixing the fondant. Melted marshmallows can be a pretty gooey mess if you don't grease well.
- Always keep the fondant covered. Fondant dries up very quickly and it is important to always keep it covered. It is best to wrap it tightly with cling wrap and stored in an airtight container.
So is marshmallow fondant worth the effort? Well, that is really up to you, and below are some of the pros and cons of making your own fondant, be in the classic version or the marshmallow version on this page.
Tips and Tricks for How to Harden Marshmallow Fondant
Adding CMC, also known as Tylose, to fondant is a great way to help harden to make it easier to work with. Tylose is a type of powder that improves the strength and elasticity of fondant. It helps fondant harden up, which is great if you are making designs such as flowers and decorative figures.
Any leftover fondant can be left in sheets or rolled into a ball or log. Wrap the leftovers in plastic wrap that has a layer of shortening on it, as this will help keep it fresh. Then, place it in a Ziploc bag or an airtight container.
When properly stored, fondant can last for 1-2 months. Cakes that have been decorated with fondant can last for 3-4 days at room temperature, covered in an airtight container. It is typically best to avoid putting your fondant in the fridge or freezer.
Since fondant is prone to picking up dirt and lint, be sure your work surface was cleaned prior. Also, make sure to wash your hands right before starting. It is best to avoid wearing sweaters when working with fondant, as lint from sweaters can easily get stuck in it.
Marshmallow Fondant vs Regular Fondant
When I first started cake decorating as a hobby in 2008, the only fondant I knew about was Wilton. I didn't even know other brands of fondant existed. I didn't know it was hard to use because it was all I was used to. I just assumed it took 2-3 tries to cover a cake. This was also before social media and facebook groups so most of my caking came from pure struggle.
The first time ever attempted to make fondant was out of pure necessity. I had taken on a last minute order and suddenly found myself without enough fondant to get me through my project! Cue panic mode! I looked up a recipe on how to make fondant and it required a ton of cooking and ingredients I didn't have. Ok strike one. I checked another & # 8220easy homemade fondant & # 8221 recipe that only required two ingredients. Marshmallows and powdered sugar. EPIC FAIL. It cracked, tore and was really oily? Not sure how that is even possible. In desperation, I combined the failed fondant with about 1/2 pound of leftover wilton fondant. I mixed it up, rolled it out and was AMAZED at how easily it covered the cake! No tearing, no pock marks, no bubbles! And that & # 8217s how my famous fondant recipe was born.
For even better results, try putting this fondant over the top of our white cake recipe and see how delicious the two work together.
I'm not an expert in fondant. I even stayed away from him for a long time for that I don't find it appealing. But as most cakes covered and decorated with fondant look very beautiful. I thought I should try too. And I found on the internet this fondant marshmallow that behaved very well. I know it's harder for girls in Romania to find these marshmallows, but for those who can buy them, the recipe is worth trying.
I noticed that the girls who tried the sugar paste complained that the next day it became stony-German, which did not happen with this, it is even very good, after it has kneaded a little. Unlike powdered milk (which costs a lot and there is a risk of poor quality powdered milk), it is also quite cheap and quick to make. Marshmallows already have gelatin included. I think this method is very similar to the one in which jelly-bon jellies were melted. that is, it's about the same principle.
Here is the link where I took the recipe: http: // whatscookinga. egW / Fondant.htm. In addition you can find on this site all kinds of other useful information.
16 oz white mini marshmallows, good quality
2 - 5 tablespoons water
1kg old powder
Â½ cup shortening. here again I do not know how to explain. it looks like a very clean and tasteless lard. Here is an explanation in English: http://www.ochef.com/401.htm. I think it can be replaced with some margarine. Here's what it looks like:
Therefore. Put marshmallows in the microwave in stages, at low power, until they melt. How to melt chocolate. Put them in a large bowl, not like I did when he kicked me out.
To tell you the truth, I didn't use all the sugar. So it is best to start with 1/2 of the amount of sugar and gradually add as you like consistency. Knead with your hands well greased with this fat and put in the refrigerator in a tightly closed bag. I keep the pasta in the bag and then in a box with a lid. It keeps very well. It does not harden easily when working with it. It's very easy to shape, it's very fine.