Recipes

MARSHMALLOW FONDANT ICING

By Cassie Harrex

©iStockphoto.com/ALEAIMAGE

Far easier to make than regular fondant, and a tasty alternative to cover your biscuits, cakes and bakes. Try this recipe and discover for yourself how delicious it can be!

What you'll need

• 500 g white marshmallows
• 2 tablespoons water
• 1 kg icing sugar

Step 1

Place the marshmallows in a large microwave-safe bowl and add the water. Microwave on High for 1-2 minute or until the marshmallows are puffed up in size and starting to melt. Carefully stir them until you get a smooth consistency.

Step 2

Using a spoon, slowly mix in the sifted icing sugar, reserving one cup for kneading. Mix until you have a very stiff dough.

Step 3

Remove the icing and place on a work surface that has been well-dusted with icing sugar. Knead the icing until it is smooth and no longer sticky to the touch (5-10 minutes).

Step 4

Roll the fondant into a ball and wrap it tightly in plastic wrap. Refrigerate overnight.

Step 5

To use the fondant allow it to come to room temperature then roll it out on a work surface that has been well-dusted with icing sugar.

Tips

• If you wish to colour the fondant, add the colour to the melted marshmallows before adding the icing sugar.
• If you plan on colouring your fondant pink, yellow or orange, buy marshmallows in that colours to avoid having to colour it later.
• Marshmallow fondant can also be flavoured. Stir in your choice of flavouring after you remove the melted marshmallows from the microwave.

courtesey bestrecipes.com.au

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INSTANT READY TO USE GUMPASTE

2 cups/480 ml icing/confectioners sugar

1/2 cup/120 ml cornstarch/cornflower

1 tblsp/15 ml tylose powder

4-5 tblsp/60-75 ml boiling water

4-5 tsp/20-25 ml shortening 

Sift dry ingredients in a bowl. Add boiling water. Mix well with a wooden spoon. Transfer mixture to a counter coated with a small amount of shortening. Coat your hands well with shortening and knead the gumpaste until soft and pliable. You may or may not need full amount of shortening listed.

Wrap gumpaste in plastic wrap, pLace in airtight container.You can use this gumpaste RIGHT AWAY, no waiting for the gumpaste to mature.

COURTESY CAKESWEBAKE.COM

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PLASTIC ICING RECIPE

Ingredients

• 250
  ml
  white sugar
• 250
  g
  liquid glucose
• 125
  ml
  water
• 10
  ml
  gelatine
• 15
  ml
  cold water
• 1
  kg
  icing sugar
• 20
  g
  vegetable fat
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

1. Dissolve the sugar and glucose in the water, making sure that the sugar is completely dissolved. Pour mixture into a saucepan and bring to the boil, keeping sides of saucepan clean by wiping with a clean, wet brush. Cover with the lid for 1 to 2 minutes. 
2. Remove lid and heat to 110 °C (this will take about 4 minutes). Do not stir the mixture while it is boiling. Remove from the heat. Soak the gelatine in the cold water and add to the sugar mixture once it stops bubbling. 
3. Sift the icing sugar on to a large even surface. Make a well in the centre and pour the mixture into the well. 
4. Mix and knead until a smooth, pliable texture is obtained. Add the fat in small quantities while kneading. 
5. Roll out and cover the cake while the icing is still warm. (Reheat in the oven at 110 °C if it has cooled down and become less pliable.)
COURTESY food24.com

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Vanilla Sponge Cake (courtesy creativecakes.co.za)

250ml Sugar 3 eggs 160ml milk 30ml butter 5ml vanilla essence 250 g flour 15ml Baking Powder

1. Beat the eggs whites and sugar until they are stiff.
2. Add egg yolks and then beat again.
3. Add the melted butter, milk, vanilla essence and sifted cake flour for the mixture.
4. Beat together briefly till just mixed.
5. Fold in the baking powder.
6. Pour into lined pans.
7. Bake for 10 minutes at 180˚C (350˚F) ( for cup cakes / 25 min for two sandwich cakes.)

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Carrot Cake Recipe  (courtesy creativecakes.co.za)
180g cake flour 10 ml cinnamon 8 ml bicarbonate of soda 5 ml nutmeg 3 ml salt 750 ml grated carrot 300g sugar 250 ml oil 100g walnuts, chopped 3 eggs, beaten

Instructions

1. To make the icing, beat cheese until smooth.
2. Add butter and beat well.
3. Add nuts and vanilla and mix thoroughly.
4. Gradually add icing sugar, beating well to the Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
5. Set aside.
6. Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
7. Add dry ingredients and mix well.
8. Turn mixture into a deep, greased 25 cm microwave ring pan.
9. Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
10. The cake should shrink away slightly from edges of pan.
11. Turn pan during baking if the cake looks as if it is cooking unevenly.
12. Cool slightly before inverting onto a serving plate.esired consistency. Spread over cake.

Carrot Cake Icing
250ml Smooth Cream Cheese 350g Icing Sugar 2.5ml Vanilla Essence 100g butter

Instructions

1. To make the icing, beat cheese until smooth. 
2. Add butter and beat well. 
3. Add nuts and vanilla and mix thoroughly. 
4. Gradually add icing sugar, beating well to the desired consistency. Spread over cake.

Makes 1 ring cake.
In a conventional oven: Bake at 180˚C (350˚F) for 35 – 40 minutes.
Hint:  Leftover cream cheese icing can be covered and kept in a fridge for up to a week.

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