There are many people today who want their cakes made with fondant. But most people complain that fondant cake does not taste very good. This is due mostly to the fact that the cake shop or home baker is probably using store bought fondant. Most professional pastry chefs, including myself, would agree that the only way to make something taste good is to make it yourself. There are many benefits to making your own fondant. Taste, texture and ease of use are all key benefits to making your own fondant.
The taste of store bought fondant is usually too sweet and bland in flavor. But when you make your own you can control the taste. Marshmallow fondant that is made following the marshmallow fondant recipe given is very flavorful and not overly sweet.
Homemade fondant has a much smoother texture than store bought fondant. Not only is it smoother it is also much easier to work with. This is good because the largest complaint with anyone trying to use fondant is that fondant gets really hard as it is used and almost impossible to work with after a few minutes.
Easier To Add Color
The best part of homemade fondant is that you can add color to it much easier than store bought fondant. With store bought fondant, to add color, you must fold the color into the fondant over and over to incorporate the color. When you make it at home you just add the color in the beginning stages of making it. This is a much easier process.
Easier To Work With
Homemade fondant is much easier to work with. This fondant is much more stable, easier to mold, and really will hold up its shape more. You may use the fondant to make some really cool looking sculpted pieces or just basic decorations like flowers and bows.
These are just a few of many reasons why homemade fondant is better that store fondant. You can decide for yourself, but as a professional pastry chef, making the fondant is the only way to go for me.
Marshmallow Fondant Recipe
1 16 ounce package of white mini marshmallows
¼ Cup water
8 Cups sifted powdered sugar
Over a double boiler, melt marshmallows with water, stirring constantly. Add 6 cups of powdered sugar first and work in completely. (Note: if you want to add any color now would be the time to do so.) Add remaining 2 cups of powdered sugar. Use vegetable shortening to grease your hands and working surface. Place your fondant mixture onto your surface and fold at least 100 times or until fondant is smooth. Double wrap the finished fondant and allow it to sit overnight. Use your completed fondant as necessary.