Adjustable long rolling pins can be found at bakery supply stores or on Amazon. This gives you an idea of what they look like. Disclosure: This is a paid link. As an Amazon Associate I earn from qualifying purchases. Fondant can be made ahead and stored for later use. However, it will dry out so it is important to keep it in airtight container. It can also be wrapped completely in plastic wrap. It is not necessary to refrigerate fondant.
There are so many fun things to make with fondant in addition to wedding cakes. This Hamburger Cake is a fun cake to make for the hamburger lovers out there. The cheese, lettuce, and onions are all made out of fondant. I recently made this with my sons for a Cub Scout cake decorating contest. The scouts loved it! We made the tea cups by baking the cake batter in glass mixing bowls. We flipped them right side up and made the handles, rings around the top, and the polka dots. Then we frosted the top of the cake.
They turned out so cute! The candle you see on it is one of the coolest birthday candles I have ever seen. When you light the top wick, it spins open, lights all the birthday candles and continues to spin and play a song.
Your email address will not be published. For a 10 x inch square cake or a 9 x inch sheet cake, you will need to double the recipe. I am making chocolate covered cherries. Will this fondant liquify if I soak my cherries in rum? Thank you! Are you able to use a hand-held mixer? I was so nervous to make fondant, but I managed to follow the recipe, step by step, and made a cake to decorate with. My daughter helped me with some designs. Wow, you make it so easy! Thanks so much! Love all the different ways you can use it on dessert!
I would like to use the fondant to make cut out rocking horses for cupcakes. Is this recipe what I would use?
If so, how far ahead can I cut out the rocking horses and how would I store them until the day before event? Are you cutting them out with a cookie cutter?
Fondant can keep for months at room temperature. Just make sure to cover it in a little bit of shortening and plastic wrap and store it in an airtight container. Common white sugar only comes in two main types, granulated or powdered. The Domino brand sells both, so not sure what you are asking. I have never made stuff like this but i want to do it to show my granddaughter how to. How do you store the fondant once made or placed on the cake?
And how long could you make this in advance and how to store? You can store fondant wrapped in cling wrap at room temperature in an air-tight container if you are going to use it within a couple of days. If you are making it farther ahead in advance, you can store it in the fridge or even the freezer. Just make sure to let it come to room temperature and then knead it again until it is soft before using.
What can I use to stick fondant together. There are a few things you can use to get fondant to stick together. Wilton recommends using their piping gel. You can lightly moisten the pieces with water to get them to stick together.
It works out much better if you wait to add coloring into the fondant until after it has uniform color and texture no longer glossy. I am making a cake for my moms birthday and I was wondering if it would be fine to use bigger marshmallows instead of mini ones?
And also if I could add food coloring to it? Thanks for your help! As for food coloring, absolutely! Make sure you use the premium food coloring that you can find at Hobby Lobby or any craft store that carries cake-making supplies.
Hope this helps! I want to make flowers with the fondant can I use this recipe to make them and can I use a cookie cutter with it?
It worked perfectly! My cake is beautiful! You can easily make your own powdered sugar using granulated sugar and cornstarch. Some of them have an extra powdery coating that will mess up the fondant.
The colors will also come through in the fondant and will probably turn it a brownish color. Thank you for asking! Super awesome recipe! I loved it so so so much! The first time ever attempted to make fondant was out of pure necessity. I had took on a last minute order and suddenly found myself without enough fondant to get me through my project!
Cue panic mode! Ok strike one. Marshmallows and powdered sugar. It cracked, tore and was really oily? Not sure how that is even possible.
No tearing, no pock marks, no bubbles! 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 get that question a lot. I get it. It seems a little backward to add fondant to a fondant recipe but hear me out. Depending on the exact combination, your fondant texture can range from soft and sticky to chewy or even tough! Not all fondant is made the same! Marshmallows provide the main structure.
Marshmallows contain mostly sugar and gelatin. A little bit of vegetable shortening helps the fondant from drying out. The best part is that LMF works best when you use really cheap marshmallows which brings the price per batch down even further.
Fondant is one of those things that my clients used to tell me they HATED right before a wedding cake tasting. I get it! A lot of beginners are nervous to work with fondant because they have heard how difficult it can be to work with! But you know what?
The secret to success really is in making it yourself. It works just as well and is kosher! Here are some other tips for working with homemade fondant.
You can learn more about the basics of cake decorating in our basic cake decorating series. Once you master making your delicious homemade fondant recipe, you might want to color your fondant recipe. It's best to allow your fondant to sit, double-wrapped, overnight. This allows the fondant to relax and develop to hold its shape when decorating. Coat the dough with a thin layer of solid vegetable shortening, then wrap in plastic wrap and place in a resealable bag.
Squeeze out as much air as possible. This recipe is softer than our Decorator Preferred Fondant and is best used for simpler, flatter flowers such as these mini blossoms. To prevent sticking when rolling: Prepare your surface with solid vegetable shortening or a dusting pouch filled with equal parts cornstarch and powdered sugar.
Avoid lint and dirt: Fondant picks up dirt and lint easily. Be sure your hands are clean when handling and avoid wearing fuzzy sweaters during decorating. How to store: After decorating, store leftovers carefully. Roll into a ball or log shape, coat with a thin film of white vegetable shortening, then wrap in plastic wrap. Place wrapped fondant in an airtight container and store at room temperature.
If needed, this recipe will keep in the refrigerator for several weeks. To reuse, bring back to room temperature and knead the fondant a few minutes before rolling.
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