Marshmallow Fondant

I may never frost a cake again



Marshmallow Fondant

Ingredients
16 oz mini marshmallows
2 lb powdered sugar
4 Tbsp. Water
Shortening for greasing bowl & hook (Hands)


Directions
1.) Microwave marshmallows & water on high 1 min
2.) Grease dough hook & Bowl with shortening
3.) Put 3/4 of the sugar into mixer & add marshmallow
4.) Mix on low speed the check consistency (It will still be a little sticky at this point. If it is real sticky add some of the remaining sugar & mix a minute or so. #Repeat until fondant is firm & neither dry or sticky)
5.) turn out onto a clean & firm work surface. Knead by hand just a minutes until there are no flecks of dry powdered sugar remaining, Wrap in cling wrap or waxed paper & let fondant set for about 30 minutes.

to add color, add to marshmallows before mixing with sugar
to make it chocolate, add about 1/2 c cocoa powder be sure to sift it first.

This recipe makes 3 lbs. of Fondant


Compare the cost of $9 + per box from the store to just $3.77 homemade.

Adventures in Baking

This week we have had some Baking Adventure.
I wanted to make sure Bailey's cakes were AwesomeSauce.
Also this would be a trial run for my oldest daughter's
birthday in September.

We found an excellent pound cake recipe
It came from a lady's recipe box from
her mother's mother from England.
works great in a layer cake, & in cuppys.



This recipe makes 2 8" - 9" rounds
or 24 cupcakes.

6 oz Butter (soft)
13 oz Sugar (granulated)
Beat together for 5 minutes (Medium speed)
4 eggs (Lg.) room temp add 1 at a time
2 Tbsp. vanilla extract
Beat on Low speed 3 minutes (scrape bowl 3 times)
9 oz flour (All Purpose, Sifted)
3/4 tsp. Baking Powder
1/2 tsp Salt
Sift flour into bowl & wisk in B.P. & Salt
1/2 C. Sour Cream
1/2 C. Whole Milk
Add flour alternately with milk & Sour Cream (Low Speed)
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour

Mix on med for 2 minutes
Bake at 350 degrees F until done
Start checking at 15 minutes until, no crumbs come out on toothpick
& top in light golden brown.

For cupcakes we filled 3/4 full and had to remove tops.
(for uniform tops for decorating, we simply laid a bread knife on the pan edge &
sliced thru & across. Common practice when cuppy grow too far out of tin cups.)
We also will only fill 1/2 full next time to see results.



We started checking cakes at 12 minutes &
added time in 5 min intervals till done.
Different ovens cook differently.

We removed from pans & cooled completely before
decorating.

I must add that I mix all my cakes with a paddle attachment in the
Large capacity Ninja Food System Blender, it works great

TIP:
all ingredients should be room temperature
for best results. (Old Tyme Baking Tip from my Nanny)

Finished Cupcakes


Finished Cake


Marshmallow Fondant coming up next.
I will share the decorating products used in this
particular cake.

Have a great day
If you try this recipe please share in the comments
your experience, or maybe a photo at our twitter.com/HerbGir1972
~V