Fabulous Fondant

By AzWench

It's NOT your fault that your fondant does not taste as good as you want ...yet.

And, this may be hard to believe, but, a lot of the "professional" cake decorating techniques and advice is "incomplete!"

For example, most cake decorating supply stores (and even some well meaning instructors) will tell you to use prepackaged fondant because it's easy to use.

What they don't tell you is that, although it may look nice, rather than eat it, many of your guests or clients would rather feed it to the dog or throw it away when you're not looking.

Why? It tastes awful!

That's because it must be made with ingredients that provide a long shelf-life, so the store can sell it to you months after it's been in their inventory.

Sure, it's easy to work with, and it can look great, but, it's not fresh. (And, I don't know ANYONE who actually likes the taste!)

But everybody knows that you HAVE to use fondant to make your wedding cakes perfectly smooth and fancy, right?

The real trick to having great-tasting fondant is to make it yourself with fresh ingredients.

THEN your cakes will have a perfectly smooth satin finish, AND taste like a million bucks!

Ingredients

• Marshmallow Fondant:
• 1/4 cup vegetable shortening (Crisco)
• 1 pound of white mini marshmallows
• 1 teaspoon clear vanilla flavor
• 1 teaspoon butter flavor
• 2 tablespoons water
• 2 pounds powdered sugar

Preparation

Step 1

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