Tuesday, June 8, 2010

Butterfly Graduation cake w/ Marshmallow Fondant

After I completed this cake, I had to give myself a pat on the back. The client wanted a fun girly cake for their daughter who was graduating from her senior year in high school. My concern with butterflies was trying to keep it girly, but age appropriate. I also wanted to incorporate her school colors in the design. To make things even more challenging (because I love to stress myself out and make things much harder than they have to be) I decided to try my hand at making my own fondant.

I found a recipe online via CakeJournal’s blog and set in motion. It was surprised how easy the recipe and process was and how much better this fondant taste than store bought. Here is the final cake.

The cake was vanilla bean filled with fresh strawberry mousse with a vanilla buttercream and marshmallow fondant.

I would highly recommend giving marshmallow fondant ago. It’s not as terrifying as it sounds. Below you will find the recipe I used.

Marshmallow Fondant (MMF)
  • 1 bag of white marshmallows (8 oz)
  • Water (2 tbsp)
  • Powder sugar sifted (1 to 2 pounds)
  • Crisco
  • Heatproof bowl
  • Spoon
  • Sift
  • Food colors or cocoa powder
  • Flavoring optional

Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo.

Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour.

Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white marshmallow fondant.

Now add the powder sugar and stir the mixture with a well greased spoon. Keep adding powder sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding a little powder sugar at a time until it is not sticky anymore.

Be careful not to use all the powder sugar as to much powder sugar can makes it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away then rub a bit of Crisco on it and wrap it in cling-film and seal it in a airthight bag.

Recipe adated from CakeJournal


MY NOTES - **I didn't use a microwave and instead use the double broiler method to melt my marshmallows. I also used 1 and 1/2 bag of Jumbo marshmallows and used my bread dough hook to mix the dough in my Kitchen Aid. Just make sure to oil your bowl and hook when mixing the dough. I had a TON of fondant leftover so I next time I will only use one bag of marshmallows.

3 comments:

Paris Pastry said...

Wow! It looks phenomenal! I'm sure your client will adore it. Home-made fondant does taste so much better!

Miss Dot said...

You made your own fondant?! WOW! I'm so totally impressed! I love the decorations, too. You did an incredible job incorporating all the important elements. Great cake!

Moni said...

Wonderful cake...!