Fondant Cake

~Fondant Cake~

~Best Flower~

Basic White Cake

Ingredients:
-315mL flour
-13mL baking powder
-3mL salt
-60mL margarine
-190mL sugar
-1 egg
-3mL vanilla
-125mL milk

Method:
1. Preheat the oven to 375°F or 190°C. Centre the oven rack.
2. Grease a 20cm round cake pan.
3. Sift then measure the flour. In a medium bowl, combine the sifted flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the margarine. Add the sugar and continue creaming. Add the eggs and vanilla and stir until combined.
5. Add the dry ingredients alternately with the milk to the creamed mixture, stirring until well combined.
6. Pour the batter into the well greased cake pan.
7. Bake for 25 minutes or until done (a toothpick inserted in the centre comes out clean).
   Cool the cake in the pan for 5 minutes, then remove carefully and let cool completely on a cooling rack.
8. Wrap the cake in plastic wrap or put in a ziploc bag and refrigerate or freeze until ready to use.
Makes one 20cm round cake OR two 6" or 15cm cakes.

Rolled Marshmallow Fondant

Ingredients:
-One 400g bag plus 250mL (or 16oz US measure) white mini marshmallows
-60mL water
-2L sifted icing sugar
-solid vegetable shortening
*Please note that you need 454g of marshmallows in total. If you buy bigger bags of marshmallows a scale should be used.

Method:
1. Place marshmallows and water in a microwave-safe bowl.
   Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2. Place 3/4 or 1750mL of the icing sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture.
   Flavoring could be added at this point if desired.
   Place some solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.
3. Remove all your rings and other jewelry this is going to get messy!
   Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough.
   Continue kneading, adding additional icing sugar and re-greasing hands and counter so the fondant doesn't stick.
   You can add up to 250mL more of the icing sugar while you knead it.
   If you are doing this at home and you have a stand mixer with a dough hook attachment the kneading can be done with a machine. You will still have to finish the fondant by hand.
4. If the marshmallow fondant is tearing easily, it is too dry; add water (about 5mL at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
5. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag.
   Squeeze out as much air as possible. Marshmallow Fondant keeps well for several weeks but is easier to work if left overnight.
   When not working with fondant, make sure to keep it covered with plastic wrap and in a ziplock bag to prevent it from drying out.
6. When ready to use, knead fondant until smooth and roll out fondant approx. 3mm (1/8 inch) thick.

When you are ready to color your fondant...
If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar.
For smaller amounts of tinted fondant, add color to small portions of fondant and knead it until the colour is uniform throughout.

When covering a cake with fondant:
First calculate how wide you need to roll your fondant for your cake.
For a round cake, add the cake width plus twice the height.
For example, if it is a 6" (15cm) cake that is 4" (10cm) high, your measurement will be:
6 + 4 + 4 = 14" or 35cm. Add 4 inches (10cm) to this measurement 14" + 4" = 18" (45cm).
This is the diameter you will need your fondant to be.