Very yummy Fondant and cake
Okay so this is a great Marshmallow Fondant. Ive never made it before and it was pretty easy, albeit messy. The Cake is pink and purple because i made the pink one first, and it fell, so i tried leveling it out but that made it too small. So i made the purple cake, and it fell too. so i used the pink cake to fill it with. it looked pretty cool, and it tasted great and not at all heavy.
The second cake is one i made for St. Patrick's day. =]
Like always, get all your ingredients together =]
btw, Saltz is just Salt.
Lets start with the Fondant.
Place your bag of marshmallows in a microwave safe bowl and add 1 Tbsp of water, kinda toss them around to coat them with water.
Microwave for 30 seconds
add another Tbsp of water
repeat until they are one consistency without lumps.
roughly 2 and a half minutes.
alright, now there are two ways to do this next step.
The first way, the messy way.
is to add 1 pound of the powdered sugar and mix it the best you can to an even-ish consistency.
Powder your hands real well and knead it like you would dough.
I MEAN WELL POWDERED
this stuff is so sticky, i was stuck for a couple minutes with my hands COVERED in white fluff. quite helpless.
but yes, knead that until the powdered sugar is all absorbed
Once the sugar is absorbed powder a clean surface and turn out the 'dough' and knead in the rest of the powdered sugar.
If you dont want to do it that way
You could always use a dough hook to mix it, and slowly add the powdered sugar as you mix on low.
all of the powdered sugar [1.5 pounds] should be able to sufficiently go in without trouble.
take it out and knead it a couple times yourself to make sure its nice and elastic and no sticky
if its too sticky still add a little more Powdered sugar until it is smooth
and if it breaks too easily instead of bending and stretching, add some more water [1/2 T at a time]
Cover it in powdered sugar and wrap it in saran wrap and let it sit in the fridge if you are using it immediately
if you are making this ahead of time, also put it in a freezer bag and remove as much air as possible.
This will hold for a couple weeks
and is rolled out like dough when used
Now for the cake
Preheat oven to 350
and grease 8 by 8 pan
Combine your flour, salt, and baking powder in a bowl and set it aside.
In large bowl cream together your sugar and shortening/butter/margarine thoroughly
Add one egg at a time
beating through after each
[try not to over beat]
If you want to have a coloured cake now is the time to add it to your milk
that way you dont over mix and get a flat heavy cake.
[my clover cake didnt fall yay =] ]
Add 1/3 of the flour mixture and mix through
and then 1/3 of the milk
repeat until both are gone
mixing until just through
now STIR in the 1/2 tsp of Vanilla
Pour batter into prepared pan and pop it into the oven for 25-30 minutes
try not to open the oven until necessary, because this can also cause the cake to fall
once the cake is done and cooled COMPLETELY
[pop it in the fridge to speed this along]
put a thin layer of frosting on it to seal the fondant to it
this is not required, but I find it helps.
roll out the fondant to about 1/4 an inch
Make sure the counter and rolling pin is well powdered!
powder the fondant so it doesnt stick to the pin and roll the dough onto it
unroll it over the prepared cake
and trim off the excess
There is enough fondant here for two 8x8 cakes
now decorate as you please!
brushing it over with a little water makes it nice and glossy =]
ENJOY YOUR CAKE =D