roast advantage that was home this weekend to celebrate the birthday of JC, I made a cake with the famous marshmallow fondant (or clouds, or candy). The truth is that they were 3 trials: the first time the fondant was grainy, the second time when I am very tough stretch and started to crack (I think I had too much sugar) ... The third was better ... only time to cover the cake began to break into the top .... ahhhhhhh ... As we had neither time nor more marshmallows and had to leave so I had to improvise and just plug the holes with some details ... I'll have to try again.
I appreciate the help of Silvia's Blog megasilvita . I recommend you visit your page as their cakes are beautiful plus it has the perfect recipe for elaboration. This woman is an angel:) And I promise not to leave the fondant to side and try again. How will I earn?
CLOUDS fondant (marshmallow)
Mila recipe (for a recipe in The Blog megasilvita da click here )
Utensils, Bowls, shovel wood, bark.
Ingredients
I appreciate the help of Silvia's Blog megasilvita . I recommend you visit your page as their cakes are beautiful plus it has the perfect recipe for elaboration. This woman is an angel:) And I promise not to leave the fondant to side and try again. How will I earn?
CLOUDS fondant (marshmallow)
Mila recipe (for a recipe in The Blog megasilvita da click here )
Utensils, Bowls, shovel wood, bark.
Ingredients
Marshmallows (I use 500 grs.)
Twice the weight of marshmallows powdered sugar (in this case I took care less because the mass could not stand it ... I used 750 grs. )
a little water or essence to taste (I used 2 1 / 2 tbsp.)
dye margarine
Twice the weight of marshmallows powdered sugar (in this case I took care less because the mass could not stand it ... I used 750 grs. )
a little water or essence to taste (I used 2 1 / 2 tbsp.)
dye margarine
Preparation
1. Despite marshmallows and sugar. Sift the latter very well.
2, 3 and 4. Place the chopped marshmallows (to get rid more easily) in a bowl (greased with a little margarine which will help prevent sticking as the mixture) and melt in double boiler or microwave (gradually and checking the times to prevent burning). Add a little water to moisten slightly. As I was going to occupy one color for all the fondant, I have droplets of dye at this time.
5. Put some sugar in a bowl and make a video. Reserve the other side to keep adding little by little and it is better to have to add if needed to remove.
6. Pour malaviscos at the source and begin mixing with a spoon or wooden paddle.
7. While mixture will gradually adding sugar. The mixture will begin to be getting heavier. When it is impossible to follow mezlcando with the spoon, it can roll on the table or help with the help of a scraper in the same bowl. We can use your hands but you should untarnos a little margarine (as if we were cream) so it does not hit us mix well.
8. Add the remaining sugar.
9. Knead until mixture has consistency of clay and does not stick to the table or hands. Save in a bag tightly capped and kept at room temperature.
2, 3 and 4. Place the chopped marshmallows (to get rid more easily) in a bowl (greased with a little margarine which will help prevent sticking as the mixture) and melt in double boiler or microwave (gradually and checking the times to prevent burning). Add a little water to moisten slightly. As I was going to occupy one color for all the fondant, I have droplets of dye at this time.
5. Put some sugar in a bowl and make a video. Reserve the other side to keep adding little by little and it is better to have to add if needed to remove.
6. Pour malaviscos at the source and begin mixing with a spoon or wooden paddle.
7. While mixture will gradually adding sugar. The mixture will begin to be getting heavier. When it is impossible to follow mezlcando with the spoon, it can roll on the table or help with the help of a scraper in the same bowl. We can use your hands but you should untarnos a little margarine (as if we were cream) so it does not hit us mix well.
8. Add the remaining sugar.
9. Knead until mixture has consistency of clay and does not stick to the table or hands. Save in a bag tightly capped and kept at room temperature.
cake I made the 4 seasons (by the way, as I never found the recipe I decided to improvise and I must say that the result was wonderful .... the consistency is like pancake and flavors, 100% natural, make the perfect combination.) Since I wanted the cake I made 3 different sizes floors (16, 20 and 24 cm). Are matched well and takes away the belly that they did during baking.
Arrange cakes on each other (as I drove a skewer sticks in the middle holding the 3 for them not to move). Covered them with whipped vanilla fondant to stick (I did not attention to avoid sugar was very sweet).
extending be fondant starts to sprinkle a little powdered sugar on the table to prevent sticking. It should be thin as a tortilla gugante to reach cover 3 floors.
It will gradually cover the fondant on the cake by pressing it lightly to stick. Prevents folds and creases are stretching over the cake and smoothing. Cut the remaining surplus. This picture is the second fondant I did, but I was a little Rues, leaving a crease that could never take ... So I removed it and made another one that was better (the coffee that comes in the first picture).
Now with the flowers and leaves, covered it all defectitos they left. In the bowl of chocolate raisins accommodate some stones seemed to cover the bottom of the cake. The doll is made of fondant and the bike as a toy, because it gave me time to make pasta.
Now with the flowers and leaves, covered it all defectitos they left. In the bowl of chocolate raisins accommodate some stones seemed to cover the bottom of the cake. The doll is made of fondant and the bike as a toy, because it gave me time to make pasta.
I recommend not to store in the refrigerator because the moisture can damage it and it becomes very hard. And if you will one day serve then it should store the cake in a sealed plastic bag so it does not make the air hard.
I hope you like it.
I hope you like it.
A kiss.
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