Alright, enough pirate talk. If you ever walk to talk like a pirate though, you can use the English-to-pirate translator…seriously! It be a lot o’ fun!
Last year I used a homemade fondant to decorate the boy’s Cars cake, and I really enjoyed working with it. It coloured well, shaped well, and held up well. This year, I just wanted to try something different. So, I scoured Cake Central for recipes, and ideas. If you are ever looking for ideas for ANY themed cake or cupcakes, you should definitely take a peek through the gallery there, there are a ton of ideas!
Looking through the recipes, I came across one for a Homemade Fondant that Tastes Like Buttercream.I’m in! The recipe was simple, easy, AND it tastes like buttercream! Perfect!
- up to 1/4 cup Crisco shortening, used for kneading the dough
- 2 tablespoons unsalted butter, used for greasing the bowl for melting marshmallows in
- 8 cups mini marshmallows, very loosely packed
- 2 1/2 teaspoons clear vanilla extract (gf)
- 2 1/2 teaspoon clear butter flavoured extract
- 1/2 teaspoon salt
- 3 tablespoons water
- 1 tablespoon white corn syrup, helps with pliability
- 2 pounds powdered sugar, sifted
- 2 tablespoons powdered Dream Whip (optional)
- Grease the inside of a large microwave safe bowl with butter
- Place marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl. Microwave on high for 60 seconds. Stir. If marshmallows are completely melted, you are ready to proceed, if not, return to microwave in 30 second intervals until completely melted. Add in corn syrup.
- Fit stand mixer with the dough hook and pour in powdered sugar and Dream Whip. Mix well. Carefully add the melted marshmallow mixture to the powdered sugar mixture. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until most of the sugar is blended in.
- Turn fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead fondant until smooth and pliable. Coat hands with Crisco if the fondant is too sticky, and continue adding powdered sugar until you have a smooth dough.
- Wrap tightly in plastic wrap followed by a zipper seal bag. Let dough rest for at least an hour before using it. If the fondant has become too stiff to work with, you can soften it by microwaving it for 10-15 seconds, then rub your hands with Crisco and knead until pliable again.
- The fondant can be made up to 2 weeks in advance, as long as it it wrapped and sealed properly, to prevent drying out.