An assortment of recipes for you to try as well as some handy tips
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Easy Buttercream without the butter
8 oz icing sugar
3.5 oz’s Trex
Teaspoon warm water (If needed)
(Trex is not a lard made from animal fats as some think. It is made from vegetable oil) More importantly it also creates a whiter mix.
Sift icing sugar into a bowl and mix in the Trex until a soft mixture. Like soft scoop ice cream
If needed to soften add in the warm water a little at a time.
To put on top of cupcakes, either put into a piping bag or spread using a folk to make swirls
Can also be used as a filler and to crumb coat cakes.
White Chocolate Ganache
350 grams White Chocolate
60 grams Warm water
First melt the chocolate either in a bowl over hot water or in the microwave taking care not to overheat. For best results remove when chocolate is soft and then mix until all has melted
Next add the water mixing well. A bit of elbow grease is required but it will start to have the consistence of smooth yogurt. Don’t be put off by the lump if first creates.
If too runny then pop in the fridge for a few minutes until it has thickened up.
There is enough mixture to coat your cake.
Any spare can be saved in an airtight container in the fridge for up to a month.
How to make marshmallow fondant
It’s so easy to pick up a book and follow a recipe to make something special or as a treat and I’m always been asked if there are alternatives to the standard shop brought fondant/sugar paste to cover cupcakes and cakes
Well there is, especially if you love Marshmallows.
There is so much more one can do with them apart from adding them to Hot chocolate or toasting them over a campfire.
Marshmallow fondant is easy to make and pretty fun to use. You can cover cakes cupcakes and biscuits with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing with. Its cheaper to make your own fondant than it is to buy it pre-made plus the pre-made stuff tastes a bit like cardboard unless you are willing to pay for a very high-end product.
All you need is:
- Marshmallows – they can be big marshmallows or mini ones, either one works fine. You can get Marshmallows that are suitable for vegan & vegetarians.
- Icing sugar – You’ll be mixing the icing sugar into the marshmallows to make a dough, so I usually make sure that I have an entire bag on hand. but I rarely use the whole bag.
- Food colouring – Or you could just use coloured marshmallows
- Flavouring oil – This is optional. Unless using fruit flavoured marshmallows, If you don’t add this, your fondant will be sweet and flavourless which works well if you’ve got all the flavours your want in your cake already
I use gel colours to dye my fondant, but regular food colouring will work too. You won’t be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
Take a couple of handfuls of marshmallows and put them in a microwave safe bowl (Not glass as it will retain the heat).
Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you’re going to put flavouring oil in, add it now and add less water
I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with Trex, things can get a bit sticky and this will stop it sticking to the spoon.
Add food colouring to the melted marshmallows until you get the colour you want. Remember that you’re going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.
Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of Trex and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.
If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar
If you add too much icing sugar the fondant will be very stiff and hard to roll out – knead in a little bit of Trex
All you need to do is knead the gel colour in. it takes a while to get it all mixed in which is why I only do it for smaller batches.
To store your fondant wrap them in pieces of lightly greased cling film (vegetable spray would do the job) and keep them either in a big Ziplock bag or a Tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of Trex in or putting in the microwave one-two seconds at a time.
Now its ready to roll out and use to decorate your cakes and cookies!
Fondant troubleshooting tips
If you’re not getting exactly what you bargained for, don’t sweat. It could be the weather, or some other variable messing with your consistency — everything can be fixed!
- For firmer fondant, knead in more icing sugar a little at a time.
- If your fondant feels dry or too firm, knead in a small knob of Trex to soften it and make it more elastic.
Correct way to store
Now that you’ve made it, treat it right to make sure it behaves just the way you want it to.
- You can use the fondant right away or wrap it in plastic wrap or a large zip-top bag until you’re ready. I’d recommend spraying the plastic wrap or bag with non-stick spray, just in case!
- If you store your fondant, know that you might need to microwave it for 30 seconds or so before rolling it out.
- Fondant will keep for two months at room temperature, for four months if refrigerated and for six months if frozen.
- Bring it back to room temperature before use.
Butter or Trex
I personally prefer Trex (which is totally vegetable based and ideal for vegans & vegetarians) plus it helps maintain the whiteness of the fondant. Whereas Butter tends to make the fondant less white and it’s not suitable for everyone.