If you have the desire to make a gigantic, sweet, sticky mess of your kitchen, you should probably keep reading. If you don’t, then I ask you, is baking really your thing?
I don’t know, don’t get me wrong, I’m kind of neurotic in a pain-in-the-tush sort of way. I’m the girl who stands over the dirty socks, finger extended, pointing at them until they are picked up because I just cleaned the house.
I’m also the girl who cleans the kitchen BEFORE she bakes. I can’t get creative if there’s dishes in the sink & a blackberry stain on the counter. Then I clean whilst I’m baking. And then I do it all over again once I’m finished & disinfect it all. Yeah, I’m that person.
Still, I do love to make a good mess from time to time.
Mel on the other hand is the guy who will leave honey all over the counter-tops, a sink full of dishes, banana peels on the dirty cutting board & turn around & tell me “what, it’s clean” when I ask him what he thinks he’s done to my kitchen. Makes me want to slap him. Every time. Hence why I always have to clean the kitchen before I start.
This is why it’s my kitchen & not his kitchen.
So here is it. I had a last minute order for a designed cake on Thursday, half an hour before all the shops shut (yea, shops shut at 14:00 on Thursdays) & I wasn’t about to turn it down since it was for a friends birthday. There was a brief moment of “oh crap!” as I realized I might potentially be sh**-outta-luck, & then I remembered a recipe I’d come across & bookmarked for just such an occasion.
Homemade fondant. Yep, you heard me. It was perfect too! Granted it doesn’t have as much give as your store-bought brands so it rips a little easier, but it tastes better. As in, I didn’t peel it off my slice of cake & push it to one side when it came time to eat it.
Yes, it is probably a whole bunch cheaper & much more time-effective if you bought it yourself, but this was a fantastic save-the-day recipe that really just made me feel like a superhero. I envision a cape.
– 390g mini marshmallows
– 45ml (3 tbs) water
– 2 tsp almond extract
– 900g icing sugar (I used Tate & Lyle Fondant Icing Sugar)
– food colouring
1. Fit your stand mixer with a dough hook. Pour half to 3/4 of the icing sugar into the bowl of the stand mixer & make a well in the centre. Set aside.
2. combine the marshmallows & water in a wide, heavy-bottomed saucepan & bring the heat up to medium-high. Continuously stir the marshmallows until they are melted to ensure that they do not stick & burn to the bottom.
3. Once melted, stir in the almond essence. If you plan on dying the whole batch of fondant, now would be a good time to add the colouring as well. If you want only small portions different colours, leave it till later.
4. Pour the melted marshmallow mix into the well of the icing sugar & fit the bowl into the stand mixer. Turn the speed on low & allow it to mix thoroughly. Keep adding icing sugar 1/4 cup at a time allowing a few minutes between addition until the dough stops sticking to the side of the bowl & is not to sticky to the touch.
5. to work with the dough, grease your hands lightly first with either butter or shortening, and put the dough on a smooth surface dusted with icing sugar.
6. If you’re not going to work with the dough right now, wrap it up tightly with plastic wrap. Then wrap it again. Then wrap it a third time. Then put it in a zip-lock bag. ……Just to be on the safe side. It can last for several months this way.
*** you really want a stand mixer for this, whilst it can be done by hand, it is hot, sticky & it requires a LOT of muscle & endurance in your arms.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.
Recipe source: The Parsons Wife