Wedding Cake and Fondant

I have always loved baking, especially making and decorating cakes.  So, for my wedding, I decided that it would be a fabulous adventure to make my own wedding cake.

And it was.

So, cyberspace, if you want to do something absolutely nuts, don't let anyone talk you out of doing something you want to do (even yourself).  You may have doubts, I did, but don't let that stop you!  And more than likely you'll be surprised with the results of whatever it is you happen to let yourself do--in a good way.

Now that's enough unwarranted advice from me.

For my wedding cake, I knew I needed to use a fondant of some type, which I'll have you know I had previously never even thought about using in any other baking project.  Ever.  So, the main complication for me was fondant.  

If, cyberspace, you have never used fondant before, and for some reason you are going to start, fear not!  I can't even count how many people I knew saying things like 'Avoid fondant if you can, it's tricky stuff' or 'Fondant doesn't like to cooperate so you should be careful how you're going to do it' or even 'Are you sure you want to use fondant? Most people don't like it.'  Poor fondant and it's terrible reputation.  Wait and make your own judgments on it.

So, for my first fondant experience, I chose to use this magical marshmallow fondant recipe, which will be listed below. It is easy, maneuverable, and is surprisingly delicious. But first, I'm afraid I need to give some more unwarranted advice about using fondant:

1. Avoid moving a large, thin piece of rolled out fondant from work space to cake alone.  Having two hands makes all the difference.
2. Try not to roll out the fondant too thin; yes it's possible.  Picking up fondant that is too thin will give you a higher risk of tearing the fondant, which ultimately defeats its purpose.  On the other side of the scale, no one likes a huge piece of fondant to chew on.
3. Make sure your workplace is spotless.  Any minuscule particle will show on the fondant with the exception being dark colored fondants. Maybe.
4. Do not let the fondant get too dry, this will make it easily breakable. Likewise, don't give yourself marshmallow soup either.
5. Remember, the frosting is the glue so make sure you have enough frosting between the cakes and the fondant, otherwise your fondant won't have that perfect smooth quality everyone loves so much.  Even out the frosting as much as possible all the way around the cakes.
6. Have fun with it! Don't be so caught up about making it look flawless that it loses its fun quality.  My final product was no where near perfect, but that was my choice.

Now, let's see about that recipe!

Marshmallow Fondant Recipe

16 oz. marshmallows

2-3 tbsp water

2 tsp extract (clear vanilla, lemon, almond, strawberry, any kind you want). Be sure             to use colorless if you want white fondant.

2lbs. confectioner's sugar (powdered sugar), sifted

vegetable shortening for greasing

Directions:

1. Use vegetable shortening to grease a spatula and a microwave safe bowl. Place the marshmallows and the water in the greased bowl. Microwave for 1 minute. Stir with spatula and add extract. If you are coloring all the fondant one color you can add some food coloring at this time. 
2. Add the powdered sugar 1 cup at a time until you can't stir it anymore. 
3. Grease a work space and your hands with shortening. Turn out fondant on the work space and knead in the rest of the powdered sugar. 
4. Form into a ball and cover with plastic wrap and keep in a Ziploc bag. Fondant will dry out if left uncovered.

To color fondant use paste colors. Add a little with a toothpick and knead. Use a new toothpick each time. Add color until you get the desired color" Color darkens the longer it sits.  Always keep your fondant covered in plastic wrap.

Fondant can last up to 1 month wrapped in plastic wrap really well, put in a Ziploc bag and
stored in the refrigerator.  If it hardens, knead it and add a little shortening.

This was my wedding cake.  Not perfect by any means, but I had a blast making it and I am very proud of the result.