VEGAN FONDANT ICING RECIPES

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EASY FONDANT RECIPE (WITHOUT MARSHMALLOWS) - RECIPES.NET



Easy Fondant Recipe (Without Marshmallows) - Recipes.net image

Ever wondered how to make fondant without marshmallows? Well, for this fondant recipe, you'll only need powdered sugar, butter, and milk.

Provided by Rommel

Total Time 10 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 3

1 cup powdered sugar
1 tbsp or shortening unsalted butter
1 tbsp or water milk

Steps:

  • Simply mix all your ingredients together in a small bowl until slightly firm. You can add in food coloring also if you wish.
  • Roll out the mixture on wax paper using a rolling pin and store or use it to decorate your favorite cakes!

Nutrition Facts : Calories 144.00kcal, CarbohydrateContent 30.00g, CholesterolContent 8.00mg, FatContent 3.00g, ProteinContent 1.00g, SaturatedFatContent 2.00g, ServingSize 1.00 cup, SodiumContent 2.00mg, SugarContent 30.00g, TransFatContent 1.00g, UnsaturatedFatContent 1.00g

ANGEL CAKE RECIPE - BBC GOOD FOOD



Angel cake recipe - BBC Good Food image

Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea

Provided by Liberty Mendez

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

50g unsalted butter plus extra for the tin
150g caster sugar
4 large eggs
150g plain flour, sieved
a drop each of pink and yellow food colouring
a drop each of lemon and raspberry extract
100g butter, softened
200g icing sugar
1 tsp vanilla paste
½ tbsp milk
200g fondant icing sugar
pink food colouring

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
  • Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn’t touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
  • Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
  • Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
  • To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
  • To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
  • Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.

Nutrition Facts : Calories 686 calories, FatContent 25 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 107 grams carbohydrates, SugarContent 87 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.21 milligram of sodium

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