Last week, I got to go help do a cupcake decorating activity for my old wards Beehives! I was so excited! I miss those girls so much! These two beautiful lady's are some of the most awesomeness, sweetest women you will ever meet! I love them and miss them to death!
It was so much fun showing the girls how to make fondant and ice cupcakes, and crazy!
The girls did such a beautiful job! I was very impressed!
I love these girls! I miss Young Woman's so much!
16 ounces white mini-marshmallows (good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (place in a very easily accessed bowl)
Make sure you wash your hands really good and you are going to want to take off any rings you have on and pull up your sleeves!
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place 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 1/2 minutes total. I like to add almond extract for flavor to the marshmallows!
Pour the whole bag of powdered sugar onto a clean counter top.
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.
Start kneading like you would bread dough. You will immediately see why you have greased your hands. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and 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.
It is 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 icing for storing by coating it with a good layer of Crisco 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 icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (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 icing can be prepared well in advance.
To color fondant, use fondant gel food coloring. Just put a dab on a toothpick, and place it in the middle of the fondant.
Fold fondant, with coloring inside. With Dark colors, this will stain your hands. Knead!
Now you have yellow!!!
