Why so many chefs and professional bakers use the more expensive fondant recipes and marzipan is beyond me. In Europe and many upscale bakeries here in the U.S., marzipan is first layered over a cake and THEN covered with fondant in order to prevent the cake from drying out(so they say). This method is not needed. If done correctly, by first adding a super thin layer of icing or even better, melted jelly, before laying on OUR fondant, the cake will stay moist just as long. You can also decorate and pipe whatever you want right on this coating. This is a great recipe and method for beginners and aspiring cake decorators.
For 1 Batch(es)
- 1/2 (19-ounce)tub marshmallow creme, about 2 cups)
- 3 1/2 cups powdered sugar
Homemade Fondant/Marzipan Directions
- Simply place both ingredients in the bowl of a mixer and beat on low speed with a paddle until it comes together in a ball, adding more powdered sugar if needed. You can also use a wooden spoon and a large bowl, but start out with half the powdered sugar, gradually adding remainder a little at a time. This will take you a few minutes, but it will work perfectly.
- Liberally dust work surface with powdered sugar and knead fondant until smooth, about 2-3 minutes. A silpat works great as well, without much added powdered sugar.
- Continue adding more powdered sugar as needed until the fondant is no longer sticky. Wrap very tightly in 2 layers of plastic wrap and keep in refrigerator until needed.
- When ready to use, liberally coat a work surface with powdered sugar and roll out after it has come to room temperature. Make sure you brush excess powdered sugar from the fondant once you have smoothed it out and placed on the cake to be decorated.
- NOTE: To color this fondant/marzipan, add desired food coloring as you are mixing the ingredients. But it is advisable to wear latex or other protective gloves when decorating your cake with this recipe so that your hands don't transfer your desired color.