Cooking Class Updates & Marshmallow Fondant
I'd like to thank everyone who attended this past weekend's FREE technique class: Cookie Baking and Decorating. As a reminder, this Sunday's class is all about Cakes and Cupcakes: from Baking to Decorating. The 12:00 PM class is already filled, but we've added an additional session at 3:00 PM. While the classes are free, it is important to sign up in advance so we can be sure to have enough samples for tasting. Please call the 59th and Lexington Ave Williams-Sonoma store to be added to the 3 PM class. The phone number is 917-369-1131.
Because I understand the unique challenges of a gluten free diet, I am personally preparing gluten free samples baked off-site in a gluten-free kitchen. This is a personal accommodation and not something that will be available at all Williams-Sonoma locations.
As promised, I'm including the recipe for the homemade marshmallow fondant (MMF) I used in class to decorate the sugar cookies. This recipe is easily made gluten-free by simply choosing a gluten-free brand of marshmallows . Making your own MMF is not only cost effective but it tastes far better than the brands of fondant typically available in crafts stores. Should you have any questions about the recipe or the techniques I taught in class, please don't hesitate to leave a comment on this blog.
Ingredients: as always, if you follow a gluten free diet, choose your ingredients carefully.
16 ounces mini marshmallows
1/4 Cup Shortening, such as Crisco
2 Tablespoons of water
2 Pounds of confectionery sugar
1tsp Clear vanilla extract
1 tsp Butter flavored extract
- Grease a large microwave safe bowl with shortening. I use a Pyrex 8-cup measuring cup.
- Add the marshmallows and water to the greased bowl
- Microwave on high for 60 seconds; if needed heat an additional 30 seconds until the marshmallows have melted. Carefully stir the melting marshmallows between heating sessions. The molten marshmallow mixture will be very hot and can easily cause severe burns.
- Add 1 1/2 pounds (1 1/2 boxes) of confectioners' sugar to the bowl of your stand mixer fitted with the dough hook.
- Carefully add the marshmallow mixture into the confectioners sugar. Have the stand mixer knead the fondant until no longer sticky. Add the rest of the confectionery sugar as needed to produce a product that is not too sticky, but don't add too much or your fondant will be too dry.
- I have learned to let the MMF rest for at least one hour prior to the final kneading; it makes the whole process easier on my hands! Just put the MMF in a heavy duty zip top bag with as much of the air squeezed out as possible. After the resting period, I knead the fondant briefly by hand on the Roll-and-Pat silicone mat you saw me using in class. Made correctly, this is the best tasting and easiest to use fondant I've worked with.
I've been too lazy to video tape the MMF process, but thankfully other people have posted their videos. Here is a link to a video that most closely resembles my method. The recipe is just a bit different from mine, but the videos are very good in showing you the technique.
If you are going to color the fondant like I did in class, use gel or paste colors for the best results.
Happy Decorating!
PS
I just can't wait to share the cute cake and cupcake decorating tips I've prepared for this Sunday's class!
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