What a fun weekend!! (besides having Larry not feeling good) I wanted to do something AWESOME for my nephew Jake’s birthday. I have been reading the book by Buddy, the Cake Boss and decided to make a cake covered in fondant. I had eaten a decorated one before at a scout event that had store bought fondant at it was bitter, so I was a bit hesitant. So, I found several recipes to make my own I altered what I found to fit exactly what I needed.
Here is my home-made fondant recipe and it is sweet and super tasty:
1 16oz bag of marshmallows
1 2lb bag of powdered sugar
4T of water
2T of Vanilla
Shortening to grease EVERYTHING
Cornstarch to dust your board when creating
Coloring – optional – I used Wilton Cake paste in mine (there are only 4 colors without red dye that are sold at my local craft stores.)
I made mine in 2 batches so it is EASY to cut the recipe in half. (made 1 plan white with no coloring and 1 with a touch of turquoise)
Grease a large Glass Bowl, your KitchenAid Mixer Bowl and Dough Hook and a Scraper with shortening (GREASE EVERYTHING).
Add 3/4 of your powdered Sugar to your greased mixer bowl.
Melt marshmallows in greased bowl in microwave for 1 minute.
Add marshmallows to the mixer bowl along with water and vanilla and turn on low for 2 minutes until it forms a ball of dough.
Add additional powdered Sugar as needed reduce stickiness of the fondant. Continue to mix until the dough is balled up and has the consistency of play-doh.
Remove and (with a greased hands and counter) kneed the fondant for 5 minutes.
wrap in cellophane and place in fridge until needed for cake (let rest 1 hour on counter if you plan on using it right away)
When you are ready to use it, microwave for 10 seconds or until soft and pliable.
Roll out (lightly cornstarch your rolling pin and board to prevent sticking) and place on butter-creamed cake. I used my pasta roller for the stars and cut them with cookie cutters. Lightly damped the back of the decorations with water (pastry brush or fingers) to adhere to base fondant.
CHOCOLATE CAKE FROM SCRATCH
There are so many times that I am “tempted” to just reach for a boxed cake mix and then I am reminded of the taste difference – and the fact that most of them have ingredients that I just don’t want to put in my body or in my kids’ bodies. It is always an experience learning to make things from scratch and take some getting used too. This recipe is EASY!
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
2lbs Powdered Sugar
1/2c Milk (1/4 cup added at a time)
4 sticks butter
Mix together in stand-up mixer. Add less milk (or more powdered sugar) for a thicker consistency for creating decorations.