Thursday, April 11, 2013

Easy vegan fondant!

It's that time of year again,  when I scramble to get everything done for a very special little person's birthday.  That's right my friends,  Keeley's turning 3! I make him a custom cake every year based on what he's interested in. His first birthday was magical dragon themed,  I made him a seven layer rainbow cake with fondant dragons on top.  Last year his obsession was cows so I made him a farm cake full of little fondant cows. This year it's minecraft,  and with our new vegan pledge I needed to improvise with the ingredients to make a delicious,  cruelty free,  and allergen free fondant. 
vegan ricemallow fondant:

Ingredients: 
1tub of vegan ricemallow fluff (10 oz)
about 16 oz vegan powdered sugar
1tsp organic vanilla extract

vegan shortening

cover the inside of a large bowl with a thin layer of shortening.  Using a rubber or silicone spatula, scoop ricemallow fluff in bowl,  generously cover hands in shortening (you may need to do this a couple times during the process to keep from getting too sticky) add 16 oz of powdered sugar and kneed until dough- like (about 8-10minutes ) when dough is stretchy and no longer sticky,  form into a ball and add vanilla (if adding food coloring now is the time) kneed into dough adding more sugar if needed.  refrigerate in plastic wrap or sealed container at least 8 hours before using. when ready to use,  roll out about1/4- 1/2 inch thick,  transfer to a lightly iced cake, and decorate! 

UPDATE! the fondant is very sticky if it's too warm.  Before rolling out fondant,  make sure to have a cup of cornstarch ready.  Coat surface in cornstarch as well as rolling pin, do not roll thinner than 1/4inch or you will not be able to transfer. 

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