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Otherwise known as MM Fondant (Marshmallow Fondant). This is by far the easiest to make and color, as well as the best tasting. It also has a very beautiful sheen. My wonderful husband, soon to be professional kneader, did all the work for me late one evening two nights before my daughter’s 2nd birthday. He really wants to be my right hand in this endeavor (no pun intended). He is eager to help me with any “new” experiment!
HOWEVER, it is the hardest to roll out and then even harder to lift and apply. It is very stretchy, so it pulled it self very thin as I lifted to drape it. What was 1/8 inch thick rolled ended up only 1/16th of an inch thick on the cake. It also does not dry out. It would not work for building characters or figurines at all. Once on a cake, luster dust is very difficult to add. Due to the high fat content of Crisco, the dust sticks and does not spread evenly. So back to square one. How do I make somewhat stretchy, somewhat dense, tasty fondant?
My very supportive (loves to eat cake) husband, rolled the fondant for the first ever homemade fondant covered Bonobo cake. It surprisingly only took us two tries. A little gel coloring and we had ourselves a very pretty cake. We ate it at a family get together and man was it delicious. This is a Chocolate Chiffon cake with Oreo Swiss Buttercream filling and Rolled Vanilla Fondant icing. We were both very proud!
Today I actually made Fondant! The first round of liquid sat on the home made double boiler (glass bowl on sauce pan with water). When it came to temperature I lifted the HOT GLASS BOWL off the pan no problem, until the HOT STEAM escaped and hit my fingers. I screamed and dropped the bowl which went careening to the ground splashing hot glucose all over my legs and floor— what a mess and Hot too! For round two of liquid I used a towel for transfer (I know, so obvious) to the mixer for kneading.
It turned out marvelously. Taste and texture are right on. I am so proud! That’s one small step for Cheryl, one giant leap for Bonobo Cakes.
