I made this little whale smash cake for my nephew Gabriel (I call him Gabey) who turned 1 years old! The inside is chocolate, and the outside whale is made with blue buttercream, and fondant pieces for the whale face. I have to say, Gabey really loved this cake and dug right in face first! By the end, the cake was destroyed and he seemed very pleased!
Doesn’t he look so cute sitting there with his legs crossed! He is patiently waiting while we take pictures so he can dig in!
now he can really enjoy a big bite! He is such a cutie!
To make this cake, I first baked three five inch cakes, cooled them, filled them with cream cheese filling, stacked them, and frosted them with a light blue buttercream.
Buttercream Frosting
- 1 1/2 cup sweetex or crisco
- 1/4 teaspoon salt
- 1 teaspoon meringue powder
- 2 pounds powdered sugar
- 1/2 cup milk or water
- 1 tsp vanilla
Instructions
- mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
- Add the milk and vanilla in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
- .put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
- if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
Then I made the fondant and colored it pink, blue, and black and left some white.
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Instructions
- Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
- Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
- Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
- Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
- Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
- If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
- Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
Cut out shapes for eyes, cheeks, fins, chest, and water. Put the blue fondant for the blow hole around toothpicks or skewers and dry and harden overnight. You can also add some tylose powder to the blue fondant to make it dry harder like gum paste.
Enjoy!
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This cake was fun to make! The inside is white cake colored red, white and blue for the Avengers colors. It is filled with white chocolate pudding filling, and covered with chocolate ganache under the fondant. The Avengers logo is made with yellow fondant and is hand cut. This is a really big cake, it is a 10 inch cake and is 6 inches high!
My friend Jenna did an awesome job on the party for her son Cody! I loved all the decorations, and take home goody bags for all the kids!
Here is the Avengers logo in yellow fondant. I added gumpaste powder so it would dry stiffer. I let it dry upside down on wax paper, so it would be easy to stick on the cake with a little bit of water on the fondant.
Next I baked the cake. I used three 10 inch cake pans for this cake.
Next, I covered it with three recipes of chocolate ganache. I used the upside down method to get it smooth.
After that I covered it with black fondant and it was ready to decorate!
I made this cake for my sisters Baby shower! She is having her 4th child, a little boy. The theme was “Ahoy its a Boy!” This Blue Velvet Cake was perfect for a baby shower for my new little nephew soon to be born! In this post I will show you how I made the fondant waves, and also I will give you the recipe for the blue velvet cake along with the white chocolate ganache recipe, and the marshmallow fondant recipe. You will love this cake, it is bright, festive, and delicious!
To start with I will show you how I made the blue velvet cake.
Ingredients
- •½ cup Crisco
- •1 ½ cups sugar
- •2 eggs
- •1 ounce royal blue gel paste food color
- •2 drops violet gel paste food color
- •2 tablespoons cocoa
- •2 ¼ cups all-purpose flour
- •1 scant teaspoon salt
- •1 teaspoon vanilla
- •1 teaspoon soda
- •1 cup buttermilk
- •1 tablespoon vinegar
- Notes: I used Americolor Soft Gel Paste in Royal Blue and Violet.
Instructions
- Instructions
- Preheat oven to 350 degrees F.
- Grease and flour 3 8-inch round cake pans.
- Cream together Crisco, sugar and eggs.
- Make a paste of food coloring and cocoa and add to mixture.
- Add salt and flour with buttermilk and vanilla.
- Alternately add soda and vinegar; just blend, don’t beat hard.
- Bake 25 minutes.
- Cool cake thoroughly before frosting.
After you make the cake, frost it with white chocolate ganache you can find the recipe here. Make sure you frost a crumb coat first because this cake has a lot of crumbs.
This is the blue velvet cake with the crumb coat layer of white chocolate ganache. You can see all the crumbs!
This is the cake after being frosted with the second layer of white chocolate ganache. I turned the cake upside down to frost the cake even and get the top with sharp edges.
To cover the cake I used white marshmallow fondant to cover both cakes. I mixed different shades of blue fondant for the waves. I rolled out the strips and stuck them on the cake using water. I made the boat out of gumpaste, but the sail I had made did not stay put! I had to improvise at the last minute and put a blue sail out of a napkin.
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This Watermelon Cake is made with a deliciously refreshing watermelon flavored cake, frosted with a bright pink watermelon flavored buttercream, and covered with a home made marshmallow fondant. The watermelon design is hand painted, and the seeds are made with black fondant.
After several tries of making this cake, I still could not get the chocolate chips to not sink in the cake while it was cooking. I sprayed the mini chocolate chips with non stick cooking spray, and tossed it in flour. They still sunk. So I tried my recipe for the cake I used while trying to incorporate blueberries into the batter. It is a very thick batter and that was the only way I could get the chocolate chips not to sink. It is more of the consistency of cookie dough then cake batter. But it worked perfectly.
To paint the watermelon onto the fondant you will need lime green color gel, leaf green color, pink color gel, vodka, lemon extract or lemon juice, a small bowl, and a new paintbrush of good quality. The lemon extract, lemon juice, or vodka is to mix with the color gel to paint on the fondant. You can experiment and see what you prefer. Here is a list of the pros and cons of each choice.
Lemon juice: This doesn’t evaporate very quickly, so you’ll find yourself left with wet or tacky painted surfaces for a while. This means you can’t add detail on top of your work for some time.
Lemon extract: Extracts contain alcohol. Alcohol is quick to evaporate and so quick to dry, which is why lemon extract is sometimes recommended! Lemon extract can be pretty expensive if you are buying enough to paint the whole surface of the cake. Another thing to consider is that you most likely will be able to taste the lemon on the fondant so if you use this method, make sure the lemon will go with the flavor of your cake.
Vodka: This is what I use. It dries quickly which has its pros and cons; you can add another coat onto your work in around a minute, but you’ll need to add a few drops of vodka to your mix every so often. Don’t worry about painting with alcohol on kids’ cakes because the alcohol evaporate away completely leaving nothing behind but your hard work!
This is the watermelon ganache I made and covered my cake with. I used white chocolate and heavy cream. I flavored the cream with watermelon jello and added a few drops of pink while the cream was boiling.
So all you do is mix a little food color with your medium of choice and paint directly onto the fondant. It dries very quickly and has a shiny finish!
Ingredients
- Cake
- By Sally's Baking Addiction
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (375g) all-purpose flour, careful not to overmeasure*
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- 1 packet of watermelon jello
- a few drops of pink or red food color
- 1 Tablespoon all-purpose flour
- 1/2 cup miniature semisweet chocolate chips
Instructions
- Cake
- 1.Preheat the oven to 350F. Spray three 8x2 inch cake pans with nonstick spray. Set aside.
- 2.Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- 3.In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk watermelon jello and food color
- . Remove from the mixer and stir lightly until everything is just combined. Toss the chocolate chips in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
- 4.Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
Buttercream recipe Here
Marshmallow fondant recipe Here
Ganache recipe Here
Enjoy!
other watermelon treats you might like!
Watermelon Cake
Happy Star Wars Day! Today I wanted to show you how I made this cute little Star Wars Cake. My friend Charlie is a huge fan of Star Wars, and wanted a fondant covered Star Wars cake for his birthday.
First I baked the chocolate cake and torted, filled, and stacked the cake.
Ingredients
- •1 c. salted butter, at room temperature
- •3½-4 c. powdered sugar
- •1/2 c. unsweetened cocoa powder
- •1 tsp. vanilla extract
- •2-3 T. whole milk, half-and-half, or cream
Instructions
- With an electric mixer (either hand or stand), beat butter until pale, about 3-4 minutes on medium.
- Scrape down the bowl.
- Add 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk.
- Mix on low until powdered sugar and cocoa powder are incorporated.
- If the frosting is too dry, add another tablespoon of milk. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches a spreadable consistency
I made a dam of thick chocolate buttercream frosting around the edge of the cake and filled it with cookies and cream filling.
I repeated this for all of the layers. Next I covered the cake with chocolate buttercream frosting and covered the cake with black fondant. I always buy my black fondant because when you try to make it yourself, no matter how much black food coloring you use, it always turns out a dark gray and never completely black.
This is a tip I learned the hard way of trying too many times to make black fondant!
Next I took my fondant covered cake and put it inside a cardboard box with the side facing me open. I did this because I am going to splatter white food coloring and if I don’t do this it will get all over the walls, table and everything else! I put white food coloring in a cup and used a brand new tooth brush. I dipped the toothbrush in the food coloring and used my finger to flick the brush and splatter the food coloring all over the cake to look like a galaxy of stars!
Next I cut out my fondant star wars letters. I cut them out backwards on a piece of wax paper so I could easily stick the letters to the cake using water and put them all on at once.
Next I wrote Happy Birthday Charlie with fondant and put it on the top of the cake along with some of his favorite Star Wars Lego characters!
Here is a picture of him at his party, he looks so cute! I hope this tutorial helps if you want to build a Star Wars Cake of your own!
Star Wars Cake
My favorite football team, the San Diego Chargers, made it to the playoffs! They will be playing on Sunday in Cincinnati, so I won’t be able to go to the game. However, I made this cake for an awesome Chargers playoff party! Go Chargers!
To make this cake, I first made three separate cakes, an 8 inch , a 6 inch, and a 4 inch cake. I frosted them with buttercream and let it crust. I made two batches of fondant. One I made baby blue, and the other batch I left white. I split the white fondant in half and made dark blue fondant and yellow fondant out of the white half. I covered two cakes with baby blue fondant and the 6 inch cake with white fondant. Here is what it looks like at this point:
To make the Chargers lettering, I rolled out some dark blue fondant on a fondant mat. I printed out the lettering in the size I wanted from the computer. I cut it out and laid it on top of the fondant. I used an exacto knife to cut out the lettering around the paper print out. After I was done I peeled off the paper lettering. I put the lettering on a piece of wax paper with shortening spread lightly on it. You have to put the letters on backwards for this method to work. Next you pick up the piece of wax paper and the lettering will stick to the wax paper. I put water on the fondant, and pushed the wax paper against the cake. I peeled the wax paper off and the fondant lettering stuck to the cake. Here is a picture of what it looks like before I stuck it on the cake. Note that its placed on the wax paper backwards.
To make the stripes, I used a fondant ribbon cutter. To make the bolt, I drew a picture of the bolt in the size I wanted. Then I traced it into the fondant with an exacto knife on both the yellow and blue fondant. I hope you enjoy making your own Chargers cake! I have included a new recipe I found for fondant. It is from Cake Boss and is so much better then the fondant I used to use. The difference is the corn syrup, it makes the fondant have so much more elasticity and I did not have any breaking, or ripping in my fondant!
Ingredients
- 16 oz mini-marshmallows,
- 2 lb powdered sugar,
- 1 tbsp water,
- 1 tsp corn syrup (optional),
- 1 tsp lemon extract (optional).
- Yield: 3 lbs fondant
Instructions
- Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
- Grease wooden spoon
- This is really important - while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
- Stir and add optional ingredients
- Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness.
- Soupy marshmallows
- The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
- Adding color
- If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
- GRADUALLY, begin to stir in the powdered sugar.
- Continue stirring and adding powdered sugar until you have used about 2/3 of the bag.
- When to stop
- Stop when it becomes difficult to continue to stir with the spoon.
- Ready for kneading
- Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary
- Knead on grased surface
- * A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer's motor this way! It's not worth the risk, folks! Your stand mixer wasn't made for this!
- Using your MMF
- When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!
- The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant. This is fondant straight from the bag. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It's important to not "melt" your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.
- Roll out
- Roll out as you would for any other kind of fondant, and cover cake as usual.
Recipe from Cakeboss.com
ENJOY!
Shamene
]]>![1151024_10201670739311157_660485339_n[1]](https://sayitwithcake.org/wp-content/uploads/2014/01/1151024_10201670739311157_660485339_n1.jpg)
Basketball is in full force and this Miami Heat Cake is perfect for your number one Miami Heat fan! I made this for my husband’s birthday because he is a huge Miami Heat Fan! I hope you enjoy it!
For this cake I cut out each flame by hand with an exacto knife and it took a reaaaaaally long time 
I drew a template of the fire I wanted to use, actually I drew two types of fire and used them both. To make the two tone fire, I just rolled out some fondant like a snake with two different colors and then kind of smushed them together. Then I rolled them out that way and I really like the way it turned out. For the Miami Heat logo, I used edible images and cut them out and put them on fondant. I cut out the letters with fondant using mini letter fondant cutters.
For more details about this Miami Heat party I made, click here on my old websitehttp://shamenesayitwithcake.blogspot.com/2013/08/miami-heat-party.html
Here is the basketball cake I made for his dessert table, it was really yummy. I will make a separate post for a tutorial on how to make a round basketball cake.
Ingredients
- 2 boxes white cake mix
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teas. salt
- 8 egg whites
- 2 2/3 cups water
- 4 Tbls. vegetable oil 2 cups
- (16oz carton) sour cream
- 2 teaspoon clear vanilla flavor
- 2 teaspoons almond extract
Instructions
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
- ***One recipe makes: one 14" round + one 6" round
- or one 16" round
- or one 12" round + one 10" round
- or one 12x18" sheet cake
- or one 12" round + one 8" round + one 6"
- Half a recipe makes: two 8" rounds
- or two 6" rounds + 6 cupcakes
Ingredients
- 16 oz mini-marshmallows, 2 lb powdered sugar, 1 tbsp water, 1 tsp corn syrup (optional), 1 tsp lemon extract (optional). Yield: 3 lbs fondant
Instructions
- Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
- Grease wooden spoon
- This is really important - while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.
- Stir and add optional ingredients
- Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness.
- Soupy marshmallows
- The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
- Adding color
- If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
- GRADUALLY, begin to stir in the powdered sugar.
- Continue stirring and adding powdered sugar until you have used about 2/3 of the bag.
- When to stop
- Stop when it becomes difficult to continue to stir with the spoon.
- Ready for kneading
- Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary
- Knead on grased surface
- * A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer's motor this way! It's not worth the risk, folks! Your stand mixer wasn't made for this!
- Using your MMF
- When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!
- The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant. This is fondant straight from the bag. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It's important to not "melt" your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.
- Roll out
- Roll out as you would for any other kind of fondant, and cover cake as usual.
ENJOY!!
Shamene
My cake was featured here!
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Christmas is coming!! This month there will be all kinds of parties and dinners with plenty of opportunities to bake something spectacular to take as a dessert! These mini cakes are so cute and are perfect for a party or even a gift for someone special! Keep reading and I will show you how to make these mini cakes step by step!
What you will need:
4 or 5 inch round cake pans or specialty mini cake pan
Cake mix
Buttercream
Fondant
Food coloring
1. Make cake mix, grease and flour mini cake pans, cook for 3o minutes, let cool, stack three cakes with buttecream in between each layer. It is very iimportant to grease and flour the pans since they are so small it is easier for the cake to stick to the pan! Check the cake with a toothpick to make sure it is done before you take it out. You can cook all of the mini cakes at the same time if you have enough pans.
2. Frost the cakes with buttercream on a turn table. This is the trickiest part I think! The cake is so small and much harder to frost! I started from the bottom and worked my way up. After everything was covered with buttercream I scraped the sides with a bench scraper. Please note the smoother and cleaner you get the buttercream, the better the fondant will look. Every bump and crease in the buttercream show through the fondant!
3. Roll out fondant into 12 inch circle and cover the mini cake. Smooth down sides.
4. After you have put on the fondant, you can cut out pieces of different colored fondant for decoration. For my cakes I cut out polka dots, holly leaves, and small christmas trees. I cut out the holly free hand with a small knife, and the christmas trees with a cookie cutter.
Ingredients
- 2 boxes white cake mix 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teas. salt 8 egg whites 2 2/3 cups water 4 Tbls. vegetable oil 2 cups (16oz carton) sour cream 2 teaspoon clear vanilla flavor 2 teaspoons almond extract
Instructions
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
- ***One recipe makes: one 14" round + one 6" round
- or one 16" round
- or one 12" round + one 10" round
- or one 12x18" sheet cake
- or one 12" round + one 8" round + one 6"
- Half a recipe makes: two 8" rounds
- or two 6" rounds + 6 cupcakes
Ingredients
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Instructions
- Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
- Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
- Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
- Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
- Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
- If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
- Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
Ingredients
- 1 1/2 cup sweetex or crisco
- 1/4 teaspoon salt
- 1 teaspoon meringue powder
- 2 pounds powdered sugar
- 1/2 cup milk or water
- 1 tsp vanilla
Instructions
- mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
- Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
- put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
- if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
ENJOY!
Shamene
My cakes were featured here!
Happy Birthday to me! This year for my birthday I decided to make my own cake! I have always loved yellow cakes, I think they look so pretty!
Ingredients
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
Instructions
- Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
- Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
- Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
- Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
- Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
- If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
- Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
For this cake, I bake and frosted three cakes. I used a six inch, an eight inch, and a ten inch cake. I used Buttercream Frosting to frost all three cakes. Next, I made the fondant yellow and covered all three cakes with fondant. After that, I cut out white flowers from gumpaste and stuck them on the cake using a gumpaste glue. For a finishing touch, I put on a white fondant ribbon around each layer!
Happy Birthday to me!
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make, either with buttercream or with fondant. If you are wanting to learn how to make cakes, cake icing, wedding cakes, ruffle cakes, or need cake ideas, keep reading!
– Large cell stick
– Frill tool (optional)
– Small spatula or knife
– Rolling pin
– Foam mat
– Corn starch
– Shortening
– Plastic wrap
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