I saw pictures of dog fondant designs on Pinterest and I found them really cute. So I decided to use them as an inspiration for my cupcakes! I used the marshmallow fondant I made last week. I brought it back up to room temperature before I rolled it out because I stored them in the fridge.
Then I cut it with a round cookie cutter so that they fit the chocolate cupcakes I baked. I started adding the details to make them look like dogs. I realized that I can use lard or even water as fondant paste. The wrinkly brown dog looks messy because the buttercream is showing. New learnings today! 😉
Ingredients: 1 kilo confectioner/icing sugar 1,200 g of white marshmallow 3 tbsp water Lard
I used the bain-marie method/water bath to melt the marshmallow. I filled a big casserole with water, put the casserole with marshmallow inside, and then let it boil on low heat.
After a few minutes, I started mixing the marshmallow to help speed up the melting process. I just kept mixing until I got the right consistency. I slathered lard/shortening on the wooden spoon so the melted marshmallow wouldn’t stick too much.
Once the marshmallow was completely melted, I started adding it to the icing sugar. I used my (clean) hand to mix the sugar and the marshmallow. I kept kneading until there were no more lumps and until it was smooth.
I divided the fondant into 5 balls. The sizes depend on the colors that I will use for the cupcakes. I used two different types of food color: gel and liquid. For the white, I used the gel food color from the tube. For the pink one, I used a different type of gel food color. It’s the one from a canester. I started with just a small amount because with gels, a little goes a long way. I just added some more to achieve the color that I want.
For the brown and black, I used the liquid food color. I regretted using it because I had to finish the entire bottle to achieve the color that I want and it changed the consistency of the fondant. It made the fondant too sticky and messy. Therefore, I had to add more icing sugar to it. It was a lot of work and it took a long time to finish. It was my first time to use the liquid food color and I think I will never use it again for fondant. I’ve always used the gel type and I’ve never had any problems with it. Now I know. 💡
I covered them individually with cling wrap to make sure that they will not dry out. Then I stored them in a sealed container before putting them in the fridge. Fondant can be stored for up to 3 months as long as it’s sealed properly.
