Even though I'm just an amateur at cake decorating, I still like to put together one of a kind birthday cakes for my family. Today a special family member celebrated a milestone birthday, so we needed a cake to mark the occasion. This cake was baked in a 9 x 13-inch pan and was frosted with Classic Vanilla Buttercream. I don't have a lot of experience using fondant, but I made up a batch from a very simple recipe and found it to be easy to use for the decorative cutouts.
Marshmallow Fondant
16 ounces mini marshmallows
2 - 5 teaspoons water
2 pounds powdered sugar
Crisco shortening (to be used for greasing hands)
In a microwave safe bowl, melt the marshmallows and 2 tablespoons water together, stirring after 30 second intervals. When marshmallows are melted, stir in about 5 cups of the powdered sugar, mixing well. Grease hands with Crisco and knead in the remaining powdered sugar. Add food coloring as desired. Knead the fondant for about 7 minutes. Additional water may be added 1/2 tablespoon at a time if mixture is too dry. Dust surface with powdered sugar and roll to 1/8 inch thickness to cover cake or to cut into decorative shapes. To store the fondant for later use, roll in a ball and lightly grease with Crisco. Double wrap tightly with plastic wrap, then seal in a zip-top bag. Store in refrigerator. Bring to room temperature before rolling out.
16 ounces mini marshmallows
2 - 5 teaspoons water
2 pounds powdered sugar
Crisco shortening (to be used for greasing hands)
In a microwave safe bowl, melt the marshmallows and 2 tablespoons water together, stirring after 30 second intervals. When marshmallows are melted, stir in about 5 cups of the powdered sugar, mixing well. Grease hands with Crisco and knead in the remaining powdered sugar. Add food coloring as desired. Knead the fondant for about 7 minutes. Additional water may be added 1/2 tablespoon at a time if mixture is too dry. Dust surface with powdered sugar and roll to 1/8 inch thickness to cover cake or to cut into decorative shapes. To store the fondant for later use, roll in a ball and lightly grease with Crisco. Double wrap tightly with plastic wrap, then seal in a zip-top bag. Store in refrigerator. Bring to room temperature before rolling out.
My cow shape was cut from white fondant with a cookie cutter. I used pink and black tinted fondant cutouts to complete the cow. The letters and numbers were cut from red and black tinted fondant. The fondant pieces will adhere to the cake when dampened with a few drops of water on the back, then positioned into place.
Happy birthday, Susan! The cake may say 40, but you'll always be this little girl to me!
This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday
This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday
Marshmallow Fondant
16 ounces mini marshmallows
2 - 5 teaspoons water
2 pounds powdered sugar
Crisco shortening (to be used for greasing hands)
In a microwave safe bowl, melt the marshmallows and 2 tablespoons water together, stirring after 30 second intervals. When marshmallows are melted, stir in about 5 cups of the powdered sugar, mixing well. Grease hands with Crisco and knead in the remaining powdered sugar. Add food coloring as desired. Knead the fondant for about 7 minutes. Additional water may be added 1/2 tablespoon at a time if mixture is too dry. Dust surface with powdered sugar and roll to 1/8 inch thickness to cover cake or to cut into decorative shapes. To store the fondant for later use, roll in a ball and lightly grease with Crisco. Double wrap tightly with plastic wrap, then seal in a zip-top bag. Store in refrigerator. Bring to room temperature before rolling out.
16 ounces mini marshmallows
2 - 5 teaspoons water
2 pounds powdered sugar
Crisco shortening (to be used for greasing hands)
In a microwave safe bowl, melt the marshmallows and 2 tablespoons water together, stirring after 30 second intervals. When marshmallows are melted, stir in about 5 cups of the powdered sugar, mixing well. Grease hands with Crisco and knead in the remaining powdered sugar. Add food coloring as desired. Knead the fondant for about 7 minutes. Additional water may be added 1/2 tablespoon at a time if mixture is too dry. Dust surface with powdered sugar and roll to 1/8 inch thickness to cover cake or to cut into decorative shapes. To store the fondant for later use, roll in a ball and lightly grease with Crisco. Double wrap tightly with plastic wrap, then seal in a zip-top bag. Store in refrigerator. Bring to room temperature before rolling out.
My cow shape was cut from white fondant with a cookie cutter. I used pink and black tinted fondant cutouts to complete the cow. The letters and numbers were cut from red and black tinted fondant. The fondant pieces will adhere to the cake when dampened with a few drops of water on the back, then positioned into place.
Happy birthday, Susan! The cake may say 40, but you'll always be this little girl to me!
This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday
This recipe was shared with:
Arkansas Women Bloggers
Weekend Potluck
Full Plate Thursday
No comments:
Post a Comment