I've always wanted to learn to make fondant icing but it costs so much and I can't afford so much for a hobby. I need to learn how to mix and all that. Please nairalanders can anyone help with this. Thanks.

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup shortening (you will be digging into it so place in a very easily accessed bowl)


Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

@AMAKA
Thanks a lot for that, i really needed it. You are such a dear.

@douxange

U are most welcome.

The nice thing about this fondant is that it actually tastes good ( Like Mmarshamllows). Not like that one which they usually put on cakes that you end up peeling off and leaving it on the plate after eating the cake.

Please Amakaone do you know of any good Catering school in Abuja. I want to learn. Or any good place I can learn how to make some pastries.

Thank you so much

AmakaOne:


16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup shortening (you will be digging into it so place in a very easily accessed bowl)


Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

pls where do i get mini marshmallows and shortenings
are mini marshmallow those veggies wiv seeds in them

Mini Marshmallows.

please Amaka can you help me on how to get these MMF in Lagos, I used to think they can only be bought in overseas. thanks
my email ID is kennynuga1@yahoo.com
thanks once again

infinitii: please Amaka can you help me on how to get these MMF in Lagos, I used to think they can only be bought in overseas. thanks
my email ID is kennynuga1@yahoo.com
thanks once again

pls where can get d marshmallows in lagos okota.

janeypearls: pls where can get d marshmallows in lagos okota.

Go to shoprite and you will get marshmallows there

When it comes to fondant, u have to be very careful with recipe 'cos, u have to put d weather of where u are into consideration. If you use the internet recipe don't be surprised if ur fondant starts crying and remains wet. Well, the recipe above works for Amaka, and I assume ( I stand to b corrected tho)that she resides outside nigeria, also, if u want to use the marshmallow in fondant for a cake that u'l eat @ home and not when doing commercial purposes its aiit(I.e covering cakes for customers),but how many would u have to buy when covering a wedding cake. Ill give a recipe that's @ least to my knowledge sure proof of naija weather condition and also cheap to obtain in the market.


Recipe

1.5kg bakers choice icing sugar (I don't work 4 bakers choice, I only use it cos d fondant comes out whiter than others )

Gellatin. - 1 n half Tbs measuring spoon
Water- varies btw 50grms to 100 grms ( depends on d gellatin, there r two kinds of it)
Glucose. - 100grms
Flavour- (optional)
CMC - half Tsp (optional) add during rainy season, exclude during dry season.


Procedure
Measure gellatin and glucose in seperate bowls add water to gellatin and allow it to sponge (rest n soak), place the two bowls in a pot of boiling water and leave for 20mins, pour abt 50grms of icing sugar into a large bowl and pour the gellatin and glucose on it, mix with a spoon and keep adding d sugar lil by lil, then pour lots of sugar on a worktable and pour the content of the bowl in d middle. Knead like u would do a bread dough.when it all comes together in a ball, ur fondant is ready. N.b keep adding sugar till it forms d ball and Is a bit hard, u can put d CMC and flavour while kneading.
@ op pls try this recipe and come back to tell us how it came out.

Pls wat is cmc?

CMC = caboxyl methyl celullose, also known as tylose powder.

good

schendy: When it comes to fondant, u have to be very careful with recipe 'cos, u have to put d weather of where u are into consideration. If you use the internet recipe don't be surprised if ur fondant starts crying and remains wet. Well, the recipe above works for Amaka, and I assume ( I stand to b corrected tho)that she resides outside nigeria, also, if u want to use the marshmallow in fondant for a cake that u'l eat @ home and not when doing commercial purposes its aiit(I.e covering cakes for customers),but how many would u have to buy when covering a wedding cake. Ill give a recipe that's @ least to my knowledge sure proof of naija weather condition and also cheap to obtain in the market.


Recipe

1.5kg bakers choice icing sugar (I don't work 4 bakers choice, I only use it cos d fondant comes out whiter than others )

Gellatin. - 1 n half Tbs measuring spoon
Water- varies btw 50grms to 100 grms ( depends on d gellatin, there r two kinds of it)
Glucose. - 100grms
Flavour- (optional)
CMC - half Tsp (optional) add during rainy season, exclude during dry season.


Procedure
Measure gellatin and glucose in seperate bowls add water to gellatin and allow it to sponge (rest n soak), place the two bowls in a pot of boiling water and leave for 20mins, pour abt 50grms of icing sugar into a large bowl and pour the gellatin and glucose on it, mix with a spoon and keep adding d sugar lil by lil, then pour lots of sugar on a worktable and pour the content of the bowl in d middle. Knead like u would do a bread dough.when it all comes together in a ball, ur fondant is ready. N.b keep adding sugar till it forms d ball and Is a bit hard, u can put d CMC and flavour while kneading.
@ op pls try this recipe and come back to tell us how it came out.

why did u skip glycerine in ur recipe?

Can someone please tell me where I can buy a small cupcake stand in lagos for my daughter's birthday.thanks

schendy: When it comes to fondant, u have to be very careful with recipe 'cos, u have to put d weather of where u are into consideration. If you use the internet recipe don't be surprised if ur fondant starts crying and remains wet. Well, the recipe above works for Amaka, and I assume ( I stand to b corrected tho)that she resides outside nigeria, also, if u want to use the marshmallow in fondant for a cake that u'l eat @ home and not when doing commercial purposes its aiit(I.e covering cakes for customers),but how many would u have to buy when covering a wedding cake. Ill give a recipe that's @ least to my knowledge sure proof of naija weather condition and also cheap to obtain in the market.


Recipe

1.5kg bakers choice icing sugar (I don't work 4 bakers choice, I only use it cos d fondant comes out whiter than others )

Gellatin. - 1 n half Tbs measuring spoon
Water- varies btw 50grms to 100 grms ( depends on d gellatin, there r two kinds of it)
Glucose. - 100grms
Flavour- (optional)
CMC - half Tsp (optional) add during rainy season, exclude during dry season.


Procedure
Measure gellatin and glucose in seperate bowls add water to gellatin and allow it to sponge (rest n soak), place the two bowls in a pot of boiling water and leave for 20mins, pour abt 50grms of icing sugar into a large bowl and pour the gellatin and glucose on it, mix with a spoon and keep adding d sugar lil by lil, then pour lots of sugar on a worktable and pour the content of the bowl in d middle. Knead like u would do a bread dough.when it all comes together in a ball, ur fondant is ready. N.b keep adding sugar till it forms d ball and Is a bit hard, u can put d CMC and flavour while kneading.
@ op pls try this recipe and come back to tell us how it came out.

Without Glycerine and Crisco in this recipe the fondant will be breaking up in bits and too hard.

Just in case Crisco is the same as shortening.

First of all, once ur fondant is done wrapt it in an air tight container, if u do so, it doesn't get hard. In actual fact crisco actually makes fondant break, because it reduces d elasticity, also glycerine is sooo not good for the weather of this country, it makes d fondant sweat, for me any way. But then whatever rocks ur boat, u can experiment with both methods n find d one d@ works for u.

Everyday is a learning curve. I've never made fondant without glycerine but I will try your recipe and let you know how it turned out.

I had a very horrible experience recently. I mistakenly added glycerine to my fondant in cold weather. I usually add glycerine but that day the weather was not just right for it so I should have skipped it.

The fondant cried like it was mourning a very dear relative. Luckily the birthday party was in the night so I was able to change the entire decoration to something completely different (the two green background coloured cakes).

I learnt my lesson the hard way. Be careful with the way you use glycerine.

@ruby, I dont use Crisco ooooo yet my fondant stretches like gum and never breaks. I add the CMC to the icing sugar.

@degurl your fondant streches like gum because of the CMC or tylose powder you add. I never add tylose powder to my fondant except when am making gumpaste. Like eveything else different strokes for different people. It is better to stick to what works better for you. Also climate affects fondant too. So goodluck and thanks for sharing your experience.

Thanks too @ruby. We never stop learning even till old age.

@ schendy...Pls could you help me with ur fondant recipe again.I really did not understand ur initail post.Pls I want 2get the measurement of CMC,Gellatin and the others in spoon measurement and Icing sugar in grams.Pls would appreciate if you can send it to rukyobi@yahoo.com.Thanks so very much.Cheers ![color=#990000][/color]

@ schendy...Pls could you help me with ur fondant recipe again.I really did not understand ur initail post.Pls I want 2get the measurement of CMC,Gellatin and the others in spoon measurement and Icing sugar in grams.Pls would appreciate if you can send it to rukyobi@yahoo.com.Thanks so very much.Cheers !

bimsbabe:
@ schendy...Pls could you help me with ur fondant recipe again.I really did not understand ur initail post.Pls I want 2get the measurement of CMC,Gellatin and the others in spoon measurement and Icing sugar in grams.Pls would appreciate if you can send it to rukyobi@yahoo.com.Thanks so very much.Cheers !

Gellatin 15g
cmc 15 g
Icing sugar 500g

Pls when will the CMC be added

Pls when will the CMC be added

https://www.youtube.com/watch?v=SoTbqfYKMQE