I was asked to make a couple of birthday cakes for a friend's mother and sister. I was honored that she thought of me to make them for her family:) so of course I said, SURE!! It was difficult deciding on the designs for both cakes especially when you are so limited on materials:(
My original plan was to mainly pipe the designs onto the cakes but then I realized that the icing I chose to use isn't stiff enough to hold up in this humid weather. Anywhoo, I had to change the plan and use fondant instead. Being pressed for time and also being a mother of a very clingy 1 yr old, I wanted to buy the ready-to-use kind. Unfortunately, the stores that carry it were all sold out. :( What to do, what to do?!! Then it finally dawned on me that I could make my own! Duh. I googled a recipe and found one that worked great. It even tastes waaaaay better than the ready-made stuff. If you want to try to make some for yourself, you can find the recipe at the end of this post.
Here are the end results. I just went with simple designs because I thought it looked cleaner. Oh and mostly because I'm still practicing :p
red velvet cake
devil's food cake. halfway done~ just needed to add the "N".
Here's a couple of Hello Kitty cupcakes and my attempt at making My Melody.
I made them a couple months before but I used a different fondant recipe. It had different measurements but its taste is exact to the most recent one I used.
my first time using homemade fondant and I over did it
with the powdered sugar. that's why she looks all blotchy.
- 1 pkg (16 ounces) white mini marshmallows
- 2-5 tablespoons water
- 2 pounds (about 8 cups) sifted confectioner's sugar
- 1/2 cup solid vegetable shortening
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow the fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
If you want to color the whole batch of fondant a certain color, add a little food coloring to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add food coloring to portions of fondant as needed.