Fondant cake (marshmallow version)

Overview

Do you still dare to make fondant cakes without fondant or professional fondant tools? As long as you have confidence, follow me to challenge!

Tags

• baking
• butter
• cake flour
• clear water
• egg
• shanghaojia pure white marshmallow
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Make fondant first and prepare three packs of Haojia pure white marshmallows

   

2. 2 Then prepare the powdered sugar

   

3. 3 Pour the marshmallows into a larger container, add water, stir briefly, and heat in the microwave for 20 seconds

   

4. 4 Take it out, stir it with chopsticks and put it in the microwave for another 10 seconds

   

5. 5 At this time, all the marshmallows have melted and stir well

   

6. 6 Gradually add the powdered sugar and mix

   

7. 7 All powdered sugar and melted cotton are completely blended

   

8. 8 Lazy and put it in the bread machine bucket

   

9. 9 Let the bread machine knead the dough for about 5 minutes

   

10. 10 Mold a little butter on your hands, take out the kneaded fondant and shape it slightly

    

11. 11 Wrap several layers of plastic wrap and refrigerate for 24 hours

    

12. 12 Start making the cake body. Cut the butter into small pieces and heat it in the microwave for 30 seconds. It will not soften easily at room temperature in cold weather. (The fondant cake body must be strong and can withstand the pressure of the fondant weight.)

    

13. 13 Pour into a mixing bowl to whip the butter

    

14. 14 Add the caster sugar and beat until the sugar and butter are completely combined

    

15. 15 Add the eggs one at a time, beat each egg until fully incorporated with the butter, then add the next egg

    

16. 16 Beat butter until fluffy and add flour

    

17. 17 Mix well (be careful not to over mix)

    

18. 18 Pour into a six-inch round cake mold greased with butter, scrape it slightly, and bake in the middle of the oven at 180 degrees for 40 minutes. Cover with tin foil after coloring

    

19. 19 Take it out of the oven (prick it with a non-stick toothpick and it will be fully cooked)

    

20. 20 After cooling, remove from the mold and cut off the uneven top of the cake, and make a few small cupcakes (the pound cake body will not rise as high as hurricanes, it is a solid cake body)

    

21. 21 Take the fondant out of the refrigerator and knead it into a smooth dough

    

22. 22 Lay a mold with plastic wrap on top and bottom and roll it into a large round piece (use a ruler to measure the circumference of the cake)

    

23. 23 Take an appropriate amount of powdered sugar and add a small amount of lemon juice

    

24. 24 Make fondant adhesive liquid and stir well

    

25. 25 With the bottom of the cake facing up, evenly brush it all with powdered sugar

    

26. 26 Peel off the plastic wrap from the bottom of the rolled fondant and quickly spread it on the cake body. While spreading it, smooth the cake evenly with your hands so that the sugar crust wraps the cake

    

27. 27 Wrap it well and tear off the top layer of plastic wrap and cut off the excess fondant skin

    

28. 28 Wrapped and shaped fondant cake

    

29. 29 Take some of the excess fondant, add food coloring and knead it into a colorful dough

    

30. 30 Shape it into a long strip and put plastic wrap on top and bottom

    

31. 31 Roll into long strips

    

32. 32 Cut into long, even strips

    

33. 33 Make a full circle around the bottom of the cake

    

34. 34 Roll out another long piece

    

35. 35 Made into a bow-tie shape

    

36. 36 Wrap it in the middle

    

37. 37 Glue the red cake band joint

    

38. 38 Roll out the remaining red fondant into a dough sheet of even thickness and carve flowers into it with a chrysanthemum mold (the chrysanthemum mold needs to be filled with powdered sugar before carving)

    

39. 39 Flowers carved on the mold

    

40. 40 Remove it gently with your hands

    

41. 41 Glue the fondant onto the surface of the cake

    

42. 42 After everything is done (the flower shapes can be arranged as you like), put a sugar bead in the center of the flower and press it

    

43. 43 I also made small cup fondant cakes

    

44. 44 Finished product pictures

    

45. 45 Finished product pictures

    

46. 46 Finished product pictures

    

47. 47 Finished product pictures

    

48. 48 Finished product pictures