I love getting requests that really make me think! My friend Hannah asked if I would make cupcakes for her sister's baby shower. The color scheme was hot pink and lime green. The cupcakes were chocolate with mint buttercream and strawberry cupcakes with strawberry frosting. The first request, vegetarian. Her sister is a vegetarian meaning no marshmallow fondant because marshmallow has gelatin in it. Second, the baby ninja. Her sister and her husband call the baby a ninja so she wanted that incorporated in her shower somehow.
I found a recipe for a Vegan fondant that I prepared. It was so easy and less messy to make then the marshmallow fondant. The only downfall was that it stayed really soft. It would be really hard to work with for a full cake but just small cutouts is no problem. As for the ninjas....
I wanted to make little baby ninjas on the cupcakes. I tried drawing them with edible marker but the fondant was too soft. So I ended up piping them on with frosting.
Vegan Fondant
- 1 cup light corn syrup
- 1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners' sugar
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
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