I used the recipe for marshmallow fondant. The only change I made was that I broke the recipe down into three parts and created three different colours. The fondant is very sticky, and it does take time to work it. I used coconut oil instead of butter for my hands. It worked out very well, and the kids loved the taste (of course)!
The cake was just a plain vanilla cake, but I made a strawberry mousse filling with this seasons strawberries. See recipie below. I also used a buttercream icing, as I think it tastes much better than fondant.
Strawberry Mousse
·
In a small saucepan sprinkle 1 ½ packets of
plain unflavoured gelatin over ¼ cup of water. Let it soften – five minutes.
·
Puree fruit in food processor should have 2 cups
of liquid.
·
Heat puree in saucepan. Add ¾ cup of sugar and
let dissolve. Then add 2 tbps of liquer, and 2 tbsp lemon juice.
·
Heat the gelatin over low heat and add in puree
until gelatin dissolves. Then chill over a large bowl of ice and water. Stir occasionally
for 20 minutes. Should be the consistency of raw egg whites.
·
Beat 2 cups of whipping cream until soft peaks
form. Fold into cooled raspberry mixture.
·
Let set in fridge – they say gelatin needs 8
hours but 24 hours is better.
·
I used the unflavoured gelatin and it was
lighter not so sweet. If you want sweeter use the Jello mix.
