When I was
thinking to start this blog, my lovely friends helped me to choose the name
Lulu’s Sweet Secrets. I was mainly inspired and motivate by my friends Layla
and Carol. They are cake designers passionate about their work and I was
fascinated about their beautiful art. Some of my first posts I ventured to
make recipes using marshmallow fondant. Carol suggested me this recipe from Le
Cordon Bleu that she used before in one of her cakes. Unfortunately, I didn’t
get the result that I was expecting and, for some reason that I can’t explain,
I didn’t try it again. Maybe it’s because I was so excited to prepare different
dishes and learn other techniques that I forgot to give it another chance.
But this week
I was looking at my cake board on Pinterest and I noted that I’ve been collecting
a lot of cake photos over these months. Most of them are beautifully decorated.
As I love decorated cakes, I realized that I should give a second chance for
the fondant. I decided to use the same recipe as before, but after reading this
amazing post by Sommer from A Spicy Perspective, I could see what my mistake was.
Marshmallow fondant needs a lot of shortening to work well. I follow her
instructions and now I got a beautiful one. I was so happy! As a flower lover,
I started making some modest little roses.
The fondant soft
texture and its sweet smell give such a pleasure to model infinity forms. Work
with it was an amazing experience. I modeled petal by petal for hours and I
didn’t see the time passing. It made me remembered when I was a child and how I enjoy to play with dough. What a mixture of sweet memories and dreams! I think
I'm addicted to it now. For the next week I will try to make these
sugary flowers with a delicious cake for your delight my dear readers.
Marshmallow Fondant
10 oz mini marshmallows
1/4 cup water
2 lbs of
powdered sugar
2/3
cup shortening
Drizzle the water over the marshmallows and
microwave 1 minute and 25 seconds. Transfer to a mixing bowl, and add 1 bag (2
lbs) of powdered sugar and 2 tbs shortening. With the paddle attachment, mix
about 2 minutes. Finish on the table, use more powdered sugar if necessary.
Wrap in plastic wrap or bag, and store at least 2 hours or overnight before
using. Always knead fondant before using.
For a detailed recipe go to A Spicy Perspective post.
