Fondant

General description

Fondant is a good icing recipe. You can roll it out like dough and cover your cakes with it, ensuring that they last a long time. If you have cookie cutters, you can use them to make shapes out of your fondant icing. You must work at the right temperature when using fondant for cake icing because it tends to sweat.

Easy Fast Fondant Recipe (LMF Fondant Recipe)

Elizabeth Marek’s Fondant Recipe (LMF Fondant)

2 lbs sifted powdered sugar
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
3 Tablespoons water (use only two if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading

Tools:
Stand Mixer
Large plastic bowl
Spatula
Dough hook

Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.

Store in a plastic ziplock bag or use roll out and use right away.

To make black, red, brown, purple or any other dark color fondantOmit two tablespoons of water and during the first part of the mixing stage, add roughly two tablespoons of food color gel (I use americolor brand). The color should look slightly light because it will deepen in a few hours. If you use powdered food color, you do not need to subtract any water.

Convert fondant to chocolate flavorCombine freshly made modeling chocolat into fondant recipe during the mixing stage.
To make modeling chocolate, use 1/2 cup corn syrup (warmed in the microwave) and 1 lb chocolate (any kind will do). Heat up the chocolate in the microwave until melted, add the warmed corn syrup and stir until it looks like its starting to seize then stop. Make up your black fondant and add in the softened modeling chocolate. Easy peasy. You can also just knead in modeling chocolate that has set up into fondant and it will work just as well.

How to make a football (soccer) cake

http://www.youtube.com/watch?v=QLZLsXN9N3k