Basic fondant and gumpaste recipe

MMF (Marshmallow fondant recipe):

300 gm marshmallow (preferably mini)

750 gm icing sugar

3 tablespoon water

1 tsp vanilla/almond essence/any other essence (optional)

3-4 tablespoon solid vegetable shortening/crisco

Procedure:

• Grease your hands and the surface of kneading with shortening.
• Spread the icing sugar on the kneading surface.
• Coat the marshmallows with water and melt either in a microwave oven or on a double boiler.
• Create a well in the middle of the icing sugar and pour the melted marshmallow on that.
• Slowly start to fold in icing sugar with melt marshmallow.
• Start kneading when the mix is somewhat like a parata dough.
•  Knead until smooth and put the dough to rest for 8-12 hours in an airtight container.

Gum paste recipe:

2 egg whites

350 gm icing sugar

15 gm (1 tablespoon) cmc / tylose powder

A few drops of essence (optional)

Procedure:

•   In a stand mixer or with a handheld electric mixer start beating the egg whites in a slow speed.
•  Once the egg whites are a little frothy, start adding the 350 gm icing sugar ( 1 or 2 tablespoon at a time).
• Keep adding the icing sugar and beating until all the sugar is properly mixed. ( the batter will have a ribbon like consistency, i.e that if you pour the batter with a spoon it will fall like a thick ribbon).
•  Gradually add the cmc powder now and beat for 2 minutes . You will see that the mix has started to become thick and have started to acquire somewhat of a bread dough like consistency.
• Give the dough some rest ( about 10 minutes).
•  Grease your hands and kneading surface with the shortening and knead the dough to an soft pliable dough. Add the 50 gm icing sugar in this period if the dough is still sticky.