Homemade marshmallow meringue

I've been following your recipe for homemade fondant for a long time and admire the cakes you can decorate with it! I thought it was hard to make real fondant at home. And there are so many recipes online that you don't know which one to choose. But once she shared a simple and good fondant recipe for marshmallows - chewy marshmallows - with me. I quote this formula: "Melt these marshmallows in the microwave with 2 teaspoons of butter and 2 teaspoons of milk. Then I mixed about 1 cup powdered sugar and 1 cup starch and kneaded it together into a dough.

I made the dough ahead of time, so I had to refrigerate it in a plastic bag, tightly wrapped, and then briefly microwave it, but enough to keep it in the fridge for 30 minutes, and then it's ready... Roll it out like a dough and shape, shape, shape)))).

Fondant allows you to make all the birthday cake decorations you want. Completely surround the cake, make shapes and sugar flowers - there are no impossible things with fondant! This kind of decoration will appeal especially to small children and lovers of original solutions. A cake in the form of a glittering bag, a fish, onion bacon for the strongest half of humanity or a rainbow unicorn - do not limit your imagination. Thanks for this recipe, it's delicious!

I tried to make it... yes, I did! My first cake decorated with fondant was a boat-shaped cake; I immediately went for a more elaborate version - a mosaic of different colored pieces. It turned out really well, although the fondant broke in places. But then I got used to choosing the optimal ratio of wet to dry ingredients.

So I'm sharing a tried and tested recipe with you - try it, decorate your kids' cakes!

Picture of the marshes and starch. You will also need powdered sugar, a little oil and water.

Ingredients.

120-150 grams of marshmallows,

120-120 g sugar sugar, 2 teaspoons water,

2 teaspoons oil,

Sugar for icing and starch - 1 cup each.

The dry ingredients are approximate, can be a little more or less. The fondant should be soft and smooth, not sticky in the hand and not too dry. When stretched, this fondant is smooth and even and will not crack.

How to make fondant at home:

Put the fondant in a large microwaveable bowl, add the milk and butter and heat at 680-850 degrees for 1-1.5 minutes - until the fondant is soft and starts to melt.

Remove and knead the starch and powder alternately, a little at a time - first with a spoon until the mixture is warm and sticky, then with your hands.

When the fondant is not sticky, but still elastic, soft and smooth - that's enough. The ingredients must not dry out too much, otherwise the dough will be too thick and difficult to roll out.

How to colour mastic:

The easiest way is to buy coloured marshmallows: there are white, pink, green and chocolate coloured marshmallows. Coloured marshmallows come in chocolate, green, chocolate, green and green.

If you want a stronger colour or other shades, you can add food colouring or natural pigments: berry juice, spinach, cocoa, activated charcoal - yes, yes, black, if you want to make a cake in the shape of a football or a chessboard, for example.

For example:

chocolate - add cocoa powdergreen, green - food colouring diluted with water. Adjust the amount of dry and wet ingredients accordingly. Adding cocoa means less starch or powder. If you have added juice - add a little more instead.

Wrap the prepared mastic in a bag or foil and refrigerate for 30 minutes. And then - freedom to create! It's more convenient to roll it out in a layer of silicone. Not only can you roll it out into a roll, but you can also shape it like plasticine. Once dry, they become solid.

Before I made them, I read a lot of recipes for homemade fondant and the different shapes. And that's where I learned some of the nuances. Here's one of the most important.

IMPORTANT: Put the fondant on top of the buttercream: spread it on all sides of the cake, press it flat with a knife, put the cake in the fridge, press it flat again with a knife. Spread 2 layers of cream in this way. Spread the fondant over the cream. Do not use jelly or sour cream - it will "float". Do not put it on an ungreased cake - it will be uneven. But butter and condensed milk make the perfect cream...

Mastic.

Tip. Mastik can be stored tightly wrapped in cellophane in the fridge for up to 6 weeks,

Wrapped in several layers of cellophane and wrapped in foil, it can also be stored in the freezer - fondant can keep for months in the freezer.

Finished dried mastic figures should be stored dry in a tightly closed box - these figures can be stored for several months.

Take the finished fondant out of the freezer, place it on a stiffened board and roll it out into a thin roll. You can use the prepared fondant to make different shapes, flowers, leaves and rosettes for cakes, or you can cover the cake with thin fondant.

What else can you do with marshmallows:

A cool topping for croissants and cakes that won't break. Place 200 g marshmallows in a water bath with 2 tablespoons of lemon juice and 2 tablespoons of vegetable oil. Melt over low heat until liquid, adding more juice if necessary. Stir in 2⁄3 cup icing sugar. Immediately begin spreading the fondant over the products.

Creamy soufflé .You only need 2 ingredients - double cream and chewy caramels. Whip one cup of cream until the desired consistency is reached. Melt the jam into the cream: Pour the cream into a bowl and add 150g of jam. Put it in the microwave or water bath. Stir in the water bath until dissolved. Set the microwave to pulsing and stir. Wait until the mixture has cooled, then carefully add it to the cream in small portions, stirring gently.

There are more ways to decorate marshmallows than you might think. You can make beautiful marshmallows with barrels on skewers. Make mosaic patterns with small colourful circles. If you use a knife and your imagination, you can make all sorts of shapes. Just wet the glue spots with water. You can make beautiful swans from a large half of an ordinary marshmallow.

How much is edible fondant?

Do you know how much homemade fondant costs? Calculate how much marshmallows, icing sugar and colouring cost. It's not that cheap, is it? It's easier to buy ready-made fondant for about 60 rupees for 0.5 kg. It's especially worth buying black, red and brown mastic. They are very hard to come by on your own! Where can you buy it - easily - in a pastry shop.

Let's cook with love!