How to Make Marshmallow Fondant Tutorial!
31 هزار بار بازدید -
7 سال پیش
-
**please read the notes that
**please read the notes that are underneath the written instructions**
Hey guys! This video was highly requested so here it is!! If you have any questions please feel free to ask them below and I will try to answer! Marshmallow fondant is a bit of a cruel mistress, its messy to make but the taste cant be beat compared to store bought. I would say its other downfall is that it takes some getting used to using it, and I know a lot of people who think it is harder to use then store bought. You definitely need to practice practice practice! Which do you prefer?
Follow me:
Instagram-thelovelybaker99
Facebook- The Lovely Baker
Written Instructions:
You will need:
1 heat proof/microwaveable bowl
400 grams mini marshmallows
1 Kilogram bag Icing/Powdered Sugar, sifted
2 Tablespoons Water
1/2 cup Shortening (not lard!)
Mixing spoon
Plastic wrap/air tight container
1. Empty bag of marshmallows into your heat proof bowl and add 2 tablespoons of water to start. Mix this together then microwave for 30 second intervals, stirring in-between until marshmallows are completely Melted.
2. To your marshmallows add 250 grams (about a cup) of your powdered sugar and mix together. Once incorporated, add another cup. Keep adding your powdered sugar in bit by bit until your marshmallow mixture becomes hard to stir with your spoon.
3. Take half of your shortening and rub all over your work surface and your hands. Empty your bowl onto your counter making sure to scrape the bowl as well as the spoon.
4. Knead your fondant until all of the excess powder sugar is incorporated, then adding more powdered sugar a little at a time and kneading it in.
5. Test your fondants readiness by doing a stretch test. If it still feels very squishy and stretches out more then 2-3 inches before breaking off, add a little more powdered sugar. If it breaks off right away, add a little more water. 2 inches of stretch before breaking away is ideal.You want your fondant to feel pliable and a little firm.
6. Once your fondant is ready, rub the entire surface with shortening, then wrap in plastic wrap or store in an air tight container.
Notes**
*Fondant can be stored for up to 2 weeks at room temperature and for about a month in the fridge. I have never frozen fondant so I can't advise on that one!
*1 batch of this fondant will cover up to 9" round tier, I usually double it for anything larger.
*Before I use my fondant on a cake after it has set up, I place it in the microwave for 15-20 seconds to soften it so that my wrists don't snap while trying to knead cold fondant. I use a little shortening on my hands and knead the fondant for 3-5 minutes. If it's too soft then you need to add more Icing sugar when you are making it, you can try to save the soft fondant by adding a little tylose but it may not be usable for anything but cake toppers. If your fondant is breaking apart when you try to roll it out then it's too dry and you need to add more water when you are making it. You can try to save the fondant by adding a few drops of water at a time and kneading.
Music:
Music by Chillhop: chillhopdotcom
Canals- Joakim Karud
joakim karud- canals SoundCloud: joakimkarud
Juan RIOS- pine trees SoundCloud: juan-rios-beats
fantompower- things work out eventually SoundCloud: fantompower
GYVUS - Tôzen: SoundCloud: GYVUS
GYVUS - Lemon Tea
nohidea - Drowning: SoundCloud: nohidea
Idealism - Both Of Us: SoundCloud: idealismus
Jinsang - Slumpin: SoundCloud: jinsangbeats
Hey guys! This video was highly requested so here it is!! If you have any questions please feel free to ask them below and I will try to answer! Marshmallow fondant is a bit of a cruel mistress, its messy to make but the taste cant be beat compared to store bought. I would say its other downfall is that it takes some getting used to using it, and I know a lot of people who think it is harder to use then store bought. You definitely need to practice practice practice! Which do you prefer?
Follow me:
Instagram-thelovelybaker99
Facebook- The Lovely Baker
Written Instructions:
You will need:
1 heat proof/microwaveable bowl
400 grams mini marshmallows
1 Kilogram bag Icing/Powdered Sugar, sifted
2 Tablespoons Water
1/2 cup Shortening (not lard!)
Mixing spoon
Plastic wrap/air tight container
1. Empty bag of marshmallows into your heat proof bowl and add 2 tablespoons of water to start. Mix this together then microwave for 30 second intervals, stirring in-between until marshmallows are completely Melted.
2. To your marshmallows add 250 grams (about a cup) of your powdered sugar and mix together. Once incorporated, add another cup. Keep adding your powdered sugar in bit by bit until your marshmallow mixture becomes hard to stir with your spoon.
3. Take half of your shortening and rub all over your work surface and your hands. Empty your bowl onto your counter making sure to scrape the bowl as well as the spoon.
4. Knead your fondant until all of the excess powder sugar is incorporated, then adding more powdered sugar a little at a time and kneading it in.
5. Test your fondants readiness by doing a stretch test. If it still feels very squishy and stretches out more then 2-3 inches before breaking off, add a little more powdered sugar. If it breaks off right away, add a little more water. 2 inches of stretch before breaking away is ideal.You want your fondant to feel pliable and a little firm.
6. Once your fondant is ready, rub the entire surface with shortening, then wrap in plastic wrap or store in an air tight container.
Notes**
*Fondant can be stored for up to 2 weeks at room temperature and for about a month in the fridge. I have never frozen fondant so I can't advise on that one!
*1 batch of this fondant will cover up to 9" round tier, I usually double it for anything larger.
*Before I use my fondant on a cake after it has set up, I place it in the microwave for 15-20 seconds to soften it so that my wrists don't snap while trying to knead cold fondant. I use a little shortening on my hands and knead the fondant for 3-5 minutes. If it's too soft then you need to add more Icing sugar when you are making it, you can try to save the soft fondant by adding a little tylose but it may not be usable for anything but cake toppers. If your fondant is breaking apart when you try to roll it out then it's too dry and you need to add more water when you are making it. You can try to save the fondant by adding a few drops of water at a time and kneading.
Music:
Music by Chillhop: chillhopdotcom
Canals- Joakim Karud
joakim karud- canals SoundCloud: joakimkarud
Juan RIOS- pine trees SoundCloud: juan-rios-beats
fantompower- things work out eventually SoundCloud: fantompower
GYVUS - Tôzen: SoundCloud: GYVUS
GYVUS - Lemon Tea
nohidea - Drowning: SoundCloud: nohidea
Idealism - Both Of Us: SoundCloud: idealismus
Jinsang - Slumpin: SoundCloud: jinsangbeats
7 سال پیش
در تاریخ 1396/06/31 منتشر شده
است.
31,025
بـار بازدید شده