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Thursday, August 4, 2011

Fondant vs. Marshmallow Fondant

I've always used marshmallow fondant on my cakes because it reportedly tastes better than the "real" stuff.  But there are a few things I don't like about it.  It is undeniably easy - pop some mini marshmallows in the microwave with a few tablespoons of water, melt and add powdered sugar.

But it's not easy to use if it's not freshly made.  Day-old fondant (at least how I make it) seems really dry, and crumbly.  I've read that if you work corn syrup into the fondant it will soften up, but that seems to just make it sticky - not pliable.

So, since I had an afternoon to myself  (My 14 yr. old gave the family prayer this morning and prayed that I wouldn't get bored while everyone else was off at band/football camps - my kids think I don't do anything all day.  haha!) I made up  a batch of fondant from a recipe I found in a cake decorating book. You dissolve a little gelatin in water, add corn syrup and glycerine and add it to the powdered sugar and mix.  A little more complicated, but not really.

I have to say, I LOVE this fondant - very pliable, easy to work with, and still holds together after a day or two.  I also can't say that this tasted much different than the marshmallow fondant - and really, who eats the fondant, anyway?

I might have to give this a go again.