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 a lot of fondant recipes, I could see what my mistake was. Marshmallow fondant needs a lot of shortening to work well. I follow this instruction 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.
10 oz mini marshmallows
1/4 cup water
2 lbs of powdered sugar
2/3 cup shortening
First of all, using shortening grease very well every tool you will work with.
Place marshmallows into a well greased bowl. Drizzle water over marshmallows and microwave 1 minute and 25 seconds. Transfer to a greased mixing bowl, and add 1 bag (2 lbs) of powdered sugar and 2 tbs shortening. With the paddle attachment (greased), mix about 2 minutes. Transfer to a work surface previous greased with shortening. Knead the fondant by hand, incorporate more powdered sugar as you need. Wrap in plastic wrap or bag, and store at least 2 hours or overnight before using. Always knead fondant before using.