Between a big family and lots of friends and family catering I’ve made more than my fair share of cakes over the years and worked with a lot of different kinds of fondant. I have to admit commercial fondant has never really done it for me. There’s something about the combination of texture and flavor that’s just kinda…well…blah. So I wanted something better and we’ve come up with two recipes which I’m really rather fond of.
The first one is a cream cheese base and the second a marshmallow base. Both use Ultra Gel to help maintain moisture and workability and both, I’m happy to say, are easy to work with and taste fantastic.
If you want to color either of these recipes I highly advise using gel or powdered colors as liquid ones are weak and can change the consistency of the final product.
Ultra Gel Fondant
8 ounce light cream cheese
1/2 cup butter – softened
3-4 lbs powdered sugar
1/4 cup milk
2 Tablespoons Ultra Gel
Beat cream cheese and butter well. Add half of the powdered sugar and mix to combine. In a separate container mix together milk and Ultra Gel. Add to powdered sugar mixture and beat well. Add additional powdered sugar until desired consistency is reached. Use powdered sugar or corn starch on rolling surface for easier use, but be careful not to dry mixture out.
Marshmallow Ultra Gel Fondant
3 1/2 cups mini marshmallows
2/3 cups white baking chocolate
1/4 cup water
4 cups powdered sugar
1/2 teaspoon salt
2 Tablespoons Ultra Gel
Combine powdered sugar, salt and Ultra Gel in the bowl of a stand mixer fit with a dough hook and mix until well combined. Make a well in the center. In a large microwave safe bowl combine marshmallows and water. Microwave in 30 second bursts, stirring between until smooth. Add white chocolate and stir until melted. This may require a brief stint back in the microwave. Add food coloring at this point.
Pour marshmallow mixture into the powdered sugar mixture and mix until you have a paste and all the powdered sugar has been incorporated. Scrape onto a sheet of plastic wrap and wrap tight. Let stand over night. You can add more powdered sugar if you want to use this immediately, but I found that the over night sit helped everything to hydrate and made it easier to work with.
Roll out using normal fondant tools and methods. Wrap and refrigerate unused portions for upto 4 months. Bring to room temp before rolling.