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Sweet & sweet ... fondant of masmelos or nubes

Laura Marcela Agudelo Arango

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Laura Marcela Agudelo Arango

Sweet & Sweet ... Fondant of masmelos or nubes

Name: Sweet & Sweet ... Fondant of masmelos or nubes
Prep time: 60 min
Cook time: 60 min
Yield: 0
Cuisine: Americana
Ingredients: 1/2 kilos marshmallows, or marshmallows; 1 kilo powdered sugar; 2 tablespoons Water

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4.8333333333333

6 comments

Laura Marcela Agudelo Arango

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This is a very nice recipe and super easy to prepare, smooth texture ideal for lining varied cakes.

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Ingredients

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1/2 kilos marshmallows, or marshmallows
1 kilo powdered sugar
2 tablespoons Water

Preparation

Place the marshmallows in a heat resistant container and place them in a water bath, or in the microwave add two tablespoons of water, let them melt completely.

In a bowl or bowl place the powdered sugar previously sifted, empty the melted marshmallows, mix vigorously with the help of a spatula, until the dough is well integrated.

Then knead with your hands until the dough is smooth and smooth, that it does not stick in your hands, store it in a plastic bag or cover it with plastic wrap to prevent it from drying out.

Remove the dough to stretch it on the work table with the help of a rolling pin or stick and cover the cake.

PRESENTATION

In cakes, cupcakes, popcakes

TIPS

If you want to color the dough use special vegetable dyes for confectionery, to avoid staining hands when giving color, it is advisable to use latex gloves. To give it a golden touch, use vegetable dye powder, with the help of

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Sweet & Sweet ... Fondant of masmelos or nubes

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (6)

Douglas Becerra

25/05/2013 18:12:54

hola douglas! como me puedo enterar de estos tips?

Douglas Becerra

25/04/2013 15:16:48

HOLA NO ES CRITICA SOLO QUE HAY MANERAS DE HACER MAS CONSISTENTE LAS CUBIERTAS PARA LAS TORTAS, EN DIAS SUCESIVOS COLOCARÈ LAS RECETAS CORRESPONDIENTES Y DARÈ LOS TIPS QUE COLOCANDO UNOS INGREDIENTES MAS LA MASA SE HACE MAS CONSISTENTE. ESTARE AL PENDIENTE DE SUBIR LAS RECETAS A LA WEB. ABRAZOS A TODOS Y TODAS DESDE CARACAS HOBYYPASTELERO.

Keren BM

25/02/2013 23:25:52

_D yo lo hago pero en vez de esas 2 cucharadas de agua las pongo de saborizante artificial

Anonymous

26/01/2013 11:30:51

Quiero saber Hola, yo prepare fondant de malvaviscos y al colocar la pasta sobre el pastel se derretia, soy de tierra caliente, no se si en algo afecta, o la calidad del azúcar pulverizada, en todo caso ¿puedo agregar más azúcar a la pasta que me sobro? Gracias