Marshmallow Fondant Recipe

Marshmallow Fondant Recipe
1 Pounder pack Confectioner’s sugar
1 Kilo Marshmallow
¼ cup water
Other things needed:
glass bowl
rubber spatula
measuring cups
silicon mat
scrapers
sifter
vegetable shortening
microwave oven
Procedure:
1. Prepare your silicon mat. Rub/grease with vegetable shortening to help lessen the sticking of
melted marshmallows. Also rub/grease with shortening your rubber spatula, glass bowl and
scrapers.
2. Sift the confectioner’s sugar directly on the mat. Make a well afterwards.
3. Pour 1 kilo of marshmallows in your greased glass bowl and add in ¼ cup water.
4. Microwave for 1 minute and 15 seconds. Stir the mallows after. Repeat the process, this time
melt it for another 30 seconds. Stir. Set timer again to another 30 second and stir again. We
need to look for melted consistency of the mallows.
5. Pour the melted mallows on the sifted confectioner’s sugar and started mixing the sugar.
Start scraping the sugar outside towards the center of the well. Do this until the sugar and
mallows are incorporated. Then start kneading till you reach a smooth consistency.
6. Store in a tightly covered container. Rub your fondant with shortening before storing.
Moist Chocolate Cake recipe
Dry ingredients:
2 ¾ cup sifted All Purpose flour
2 ¼ tsp. baking powder
2 ¼ tsp. baking soda
1 tsp salt
1 cup cocoa powder
2 ¾ white sugar
Wet ingredients:
1 ½ cup milk
¾ cup oil
1 tsp. vanilla
3 eggs
1 ½ cup hot water
Procedure:
1. Sift together the all-purpose flour, baking powder, baking soda and salt. Add in the cocoa
powder and sugar. Mix together and make a well at the center.
2. Pour in vanilla, eggs, milk, and oil. Mix starting in the middle then outwards. Use a single
stroke during the process of stirring and make sure to mix gently but efficiently to avoid tunnels
and gluten formation. Make sure to mix only until all the wet and dry ingredients are
incorporated. Do not over mix. Add the hot water and mix till incorporated.
3. Pour in a prepared pan. 9x3 inches.
4. Bake for 45 minutes to 1 hour in medium heat.

Chocolate Ganache recipe
250 grams chocolate
½ cup all purpose cream (room temperature)
Procedure:
1. Slice chocolate in tiny pieces. Make sure to slice it uniformly for even melting.
2. Pour in the all-purpose cream.
3 Melt for 30 seconds. Stir and melt again if necessary till all the chocolates are melted and
incorporated.
4. Let sit overnight.

How to cover a cake with
fondant
1. Prepare the cooled cake. Make sure to use a cake leveler to level your cake.
2. Use a cake board or styro board to set your cake in. Make sure that the cake board is in exact
size as your cake.
3. Cover your cake with ganache using an angled spatula. Chill for 20 minutes. Fill out edges as
needed and chill again.
4. Prepare your mat. Grease it with shortening before rolling the dough. Knead your fondant
before coloring. In coloring, make sure to use a tiny amount of food gel to start achieving your
desired color. Then add a little amount at a time if you want a darker shade.
5. Roll out your fondant dough at least to ¼ inch thick. If the cake is round, make sure to
position your fondant like a ball then start rolling. Make sure to move your dough in a circular
motion from time to time to prevent the fondant from sticking to the mat.
6. To measure the diameter of the rolled fondant that you need to cover your cake, you can use
a ruler (for food use only) to measure the sides and the diameter of the cake and add them
together. Once you have the total measurements, you can now start measuring the rolled
fondant to make sure that you have the right amount to cover your cake.
7. Gently lift your fondant and cover your cake. You can place your ganache covered cake on a
thing that has a smaller diameter so you can easily work in smoothing your fondant. You need
to use a cake smoother/”plantsa” for this. Start by smoothing the upper part of your cake and
working your way to the sides. Use the pull and smooth technique while slowly working
downwards to prevent creases. Once the cake is fully covered you can start slicing the excess
fondant on the sides using a paring knife or pizza cutter. Transfer your fondant on a cake board
and you are ready to decorate.

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Marshmallow Fondant Recipe

1 Pounder pack Confectioner’s sugar

Other things needed:

2 ¾ cup sifted All Purpose flour

2 ¼ tsp. baking powder

2 ¼ tsp. baking soda

1 cup cocoa powder

1 ½ cup hot water

3. Pour in a prepared pan. 9x3 inches.

4. Bake for 45 minutes to 1 hour in medium heat.

½ cup all purpose cream (room temperature)

2. Pour in the all-purpose cream.

4. Let sit overnight.

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