When my daughter turned 1, we threw a pretty big milk and cookies themed party for her, and I played with fondant for the first time. It was.....okay. The fondant rolled out easily; I put it through my pasta rollers to get it thin, because it was too firm to try and roll out with a rolling pin. I couldn't easily color it, so my husband helped out and colored each number "1" and adhered each number to the base for me, with a little bit of water. It wasn't a lot of work, but it was more complicated than it needed to be. That being said, the cookies turned out pretty cute, although they ended up being more for display than eating. Probably for the best, though, because the store bought fondant I used didn't taste very good. If only I had known how easy it is to make your own, and how much better it tastes!
In the couple of years since then, I've been wanting to play more with fondant, but it is so expensive that I've been hesitant to get some, in case I messed it up. But, I figured this cake would be just the cake to give fondant another shot with! I remembered not liking the store bought fondant I used before, so I figured I'd make my own! Now then....how do I make fondant? I turned to YouTube, and found this video that goes into great detail on how to make an amazing marshmallow fondant. This seriously tastes like a marshmallow has been draped over your cake! It easily rolls out with a rolling pin, smooths out like a dream, and is easy to add color to, or just leave it white! To make this fondant, and have my cake covered, took less than an hour. Seriously. And this was my first time ever making fondant, and it most certainly won't be my last!! This recipe makes a large batch of fondant. So large, in fact, that I only ended up using half to cover this three layer, 8" cake! You can easily store any leftover fondant in a zip top bag, with the air sucked out, until you need it again. Want to see how easy this is to come together? Let's get started!
Getting there....let's just go back in for another minute.....
In recipes like this, it is so important to sift your powdered sugar. You do not want these little clumps of sugar trying to mix into your smooth fondant!
Now then, your fondant will come together fairly quickly, once it starts to ball together, it may look ready to come out, but it will probably still be sticky. In this picture, it is too sticky to come out, so I added another cup of sugar, and that turned out perfectly. You want your fondant to be tacky, but not so sticky that its coming off in clumps, like in this picture:
This fondant will easily come out of your mixing bowl easily, with little left behind.
So, now you're ready to pull out your cake, which has been sitting overnight in your fridge, covered with a buttercream frosting. Once I pulled mine out, I saw how....un-smooth my cake was, and worried that it would show through with my fondant. Oh well, in for a penny, in for a pound. I figured I'd give it a shot, and see what happens.
Pick up your fondant, and drape it down over your cake. Using your hands, gently smooth the sides of your fondant down the cake, pulling the fondant out as you need to. This smooths out very easily, with no fuss, no muss. Once you're happy with how your fondant has smoothed over your cake, start gently pressing it into the buttercream frosting.