Tutorial

Homemade Marshmallow Fondant

My niece’s birthday and mine are just one day apart. After making my own birthday cake, it was time to make hers. Last year I made her cupcakes with Lightsaber cupcake toppers. This year she had a Minion themed birthday party held at an indoor playground. Serving cupcakes to kids within a limited time frame would be a lot more convenient; however, both my sister and I agreed that a bigger cake would be better for picture taking. So I decided to make her both. My sister was on vacation and it was Thursday night that things were finalized. The party was Saturday early afternoon, meaning I got only one day to make, from scratch, a small fondant cake and 30 cupcakes with Minion cake toppers. I was glad I was able to finish everything on time.

The Minion cupcake toppers and other decorations were made with modeling chocolate. I have blogged about this before (see here) so what I would like to share today is my marshmallow fondant recipe. I love to cover my cakes with homemade fondant while using modeling chocolate for all other decorations (the entire cake of course can be covered and decorated with fondant. This is just my personal preference). This homemade marshmallow fondant recipe is adapted from Craftsy. It contains corn syrup which makes the fondant more pliable. As I make small cakes most of the time, 1/2 or even 1/3 of the batch is more than enough for me. For this 6 by 3.5 inch cake that I created, I made only 12 oz of blue fondant (which was 1/4 of the original recipe) with some left over. I colored the entire batch blue at the beginning as it was less messy. The pictures below were taken back in May. The fondant was untinted and different colors were mixed in afterwards. Here is the recipe.

EC姨甥女的生日與自己的相差一天,所以EC為自己做完蛋糕之後便為她的生日會作預備。上年為她做的是星戰光劍杯子蛋糕,今年的生日會則以Minions為題。在室內限時舉行的生日會為小朋友們供應杯子蛋糕會比較省時方便,但EC跟姊姊皆認為大蛋糕拍照效果較美,所以嘛,今年做兩樣!生日會星期六上午舉行,但姊姊去了旅行,我們在星期四晚才能落實蛋糕設計及款式,EC要一天內完成蛋糕及三十個杯子蛋糕及裝飾,時間很緊迫呢!幸好今次總算順利完成。

杯子蛋糕及蛋糕上的裝飾全用造型朱古力製作,做法已分享過了,所以今次主要想分享翻糖做法。EC喜愛用翻糖覆蓋蛋糕,然後用造型朱古力做餘下的裝飾(當然亦可全用翻糖做裝飾,這只是個人喜好)。棉花糖翻糖配方來自Craftsy,配方內加了粟膠使翻糖變得更柔軟,EC做的只是小型蛋糕,所以每次只做食譜的一半甚至三份一份量。今次的6×3.5吋蛋糕,EC做了12安士藍色翻糖(原食譜的四份一),有少量剩餘。色膏是在初期加入的,因為比較方便,照片都是五月時拍下,是原色,EC把翻糖搓好後再分別做成幾種顏色,以下是做法。


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Marshmallow Fondant
棉花糖翻糖

makes 12 oz of fondant, enough to cover a 6 or 7 inch cake
12安士份量,可包六至七吋蛋糕

Ingredients

4 ounces (113 g) marshmallows
1/2 Tbsp water
1/16 tsp salt
1/2 Tbsp light corn syrup
1/16 tsp lemon extract (optional)
1/4 tsp clear vanilla extract
8 ounces (227 g) powdered sugar
Vegetable shortening, for greasing
Gel food coloring

材料

棉花糖 4安士/113克
水 1/2湯匙
鹽 1/16茶匙
粟膠 1/2湯匙
檸檬香油 1/16茶匙(可省略)
透明雲呢拿油 1/4茶匙
糖粉 8安士/227克
固體菜油 適量(防黏用)
色膏

Directions 做法

Grease a microwave-safe bowl and utensils (I use a chopstick for stirring and a spatula for mixing and scraping) with vegetable shortening. This is an important preparation as marshmallows stick like crazy.
微波爐碗及工具(EC用筷子及膠刮作攪拌)預先抹一層固體菜油備用,棉花糖十分黏所以防黏措施十分重要!

Place marshmallows and water into the bowl. Microwave for approximately 30 to 60 seconds, depending on the size and quantity of marshmallows, or until the marshmallows are all puffed up. If the marshmallows have not melted completely (I stir with a chopstick to check), reheat them for 10 more seconds in the microwave. The mixture is hot so be careful not to burn your fingers.
將棉花糖和水放在碗中,放入微波爐叮30至60秒(視乎棉花糖份量及大小)或直至棉花糖膨脹,取出用筷子攪拌一下,若棉花糖未完全溶化可多叮10秒,棉花糖十分熱所以小心別被燙傷。

Add corn syrup, salt and extracts (if using). If you would like to color the entire batch it is the time to do so. Stir until well combined. Add 3/4 of the powdered sugar into mixture and mix (I mix with a chopstick initially to prevent sugar from flying out of the bowl then switch to a spatula). When you can no longer mix with your spatula, it is time to knead by hand.
加入 粟膠 、鹽和香油 (如用)拌匀,若要加色此時亦可加入色膏,倒入3/4糖粉繼續攪拌(EC通常先用筷子攪拌預防糖粉濺出,然後轉用膠刮),當難以在碗內完成攪拌時便可轉用手搓。

Scrape mixture onto a cleaned and greased surface. With greased hands (I grease mine as if I am applying hand lotion on), knead mixture until smooth. Knead in the rest of the powdered sugar little by little. The amount of powdered sugar needed may depend on the humidity of that day. I don’t always use up all the sugar.
在清潔的秮上抹一層固體菜油,將混合物刮出放在枱上,雙手抹一層固體菜油(好像搽手霜一樣)將翻糖搓滑,餘下糖粉逐少加入同搓至滑,天氣對糖粉份量有影響,EC不會每次把糖粉用光。

Shape fondant into a ball. Lightly coat the surface with vegetable shortening to prevent fondant from drying. Then double wrap fondant in plastic wrap and insert into a large ziplock bag. Squeeze air out of bag as much as possible then seal. Allow fondant to rest half a day or overnight before using. Knead fondant again until soft and pliable before using.
將翻糖滾圓,外面薄薄地抹一層固體菜油防乾,用兩層保鮮紙包好翻糖後放入密封袋中,排出空氣後封口,放半日或過夜後可取出使用,使用前重新將翻糖搓軟便可。

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To color the entire batch of fondant, add gel color after melting the marshmallow to make your life easier.
若要將全部翻糖染色,在溶化棉花糖後加入色膏會比較好操作。

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Here are some snapshots of the cakes.
這是幾張蛋糕照片。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

EC Bakes 小意思 Facebook Page:
https://www.facebook.com/ECBakes

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