Friday, December 16, 2011
Sunday, December 11, 2011
Thursday, October 6, 2011
This is where she got the idea. It was from Pottery Barn several years ago.
Thursday, September 22, 2011
Tuesday, September 13, 2011
I am taking this with my friend Tanya. I thought this would be the perfect birthday gift, and I didn't realize how much out of class time and work was involved. Oops. Maybe not the best gift, but we are having fun.
Sunday, August 7, 2011
Fondant gives cakes and cupcakes a porcelain smooth satin like appearance. Wedding cakes are typically made from fondant. Cookie cutters can cut out fondant shapes to create embellishments. Fondant also helps keeps cakes moist a few days longer than typical frosting. Making fondant can be very easy and inexpensive. A marshmallow fondant has a better taste than store bought fondants and most people will eat it.
Here are a few tips:
1. Use ingredients that are good quality. Using store brand ingredients will result in frustration.
2. Sift the powdered sugar to help prevent bits of powdered sugar in the fondant.
3. Put the Crisco in a small dish off to the side so you can dip your fingers into it without contaminating the entire container.
4. This can be hot when melting the marshmallows, so be careful.
5. Fondant needs to be made about 24 hours before use.
6. To color the fondant use gel coloring instead of liquid colors.
7. Use cornstarch to help prevent stickiness when rolling out and using.
8. Store wrapped in plastic wrap in an airtight container.
Marshmallow Fondant Recipe
16 oz bag marshmallows
¾ of 2 Ib (or 1.5 lbs) bag powdered sugar (sifted works better)
2 Tablespoons water
Combine marshmallows and water in large bowl. Microwave 30 seconds. Stir. Microwave 10-30 seconds, stirring and microwaving, until all marshmallows are melted completely. Cover counter top and hands with Crisco. Pour powdered sugar on counter top and then the melted marshmallows on the powdered sugar. Knead.
It will be a little sticky at first. After kneading for a couple minutes, if it is tearing, add ½ Tablespoon water at a time until no longer tearing. If it seems too sticky, add a little more powdered sugar and knead in.
When at desired consistency, roll into a ball and coat with Crisco. Wrap in plastic wrap. Store in a ziplock bag in refrigerator.
It is best to let it rest overnight before using it. Add color right before using it because some colors will change the consistency of fondant.
Step 1: Combine marshmallows and water in large bowl. Microwave 30 seconds.
Step 2: Cover counter top and hands with Crisco.
Step 3: Continue stirring and microwaving marshmallows until completely melted at 10-30 second intervals.
Step 4: Pour sifted powdered sugar on counter top where you have covered with crisco.
Step 5: Pour the melted marshmallow mixture on top of powdered sugar.
Step 6: Knead marshmallow and powdered sugar together until it forms desired consistency.
Step 7: Coat fondant in Crisco and cover with plastic wrap. Then place in a ziplock bag.
Step 8: Place in the refrigerator for overnight before using.
Friday, August 5, 2011
My nephew Bret was having his 4th Birthday and wanted a Pirate themed party. I searched the internet and found these adorable cupcakes that have "treasure chests" and a flag on top. They turned out really well and he loved them. Now Owen wants this for his birthday too.
I decided that I needed to make my cousin's wife a present for their new baby Liberty. This is what I came up with. Very simple, yet cute. Here's how I made it.
1. Went to the store and found a frame that I liked, glitter paper, paint, ribbon and modge podge.
2. Painted the entire frame.
3. Measured the frame and cut out my glitter paper to fit directly on top.
4. Used Modge Podge to glue it in place.
5. Cut my ribbon to fit inside leaving 1/2" extra on each end.
6. Used a staple gun and stapled the ribbon in place.
7. Added some cute clips I made as well.
Saturday, January 1, 2011
This creation was a little more time consuming than I had anticipated. Making the cake wasn't too bad, except for the run to the store because we were out of sour cream. The Swiss Meringue Buttercream icing took FOREVER!!! I just wasn't anticipating spending an hour making it. But the final results were superb and made it worth it. I would make this again, but make sure I have more time. I got both recipes from marthastewart.com.
I am sure you all have seen these fabulous cupcakes before. I decided to make these for Owen's preschool class for their Thanksgiving Celebration. I think they were a huge hit and honestly, they weren't that complicated to make. The hardest part was finding the "runts" candies for the "peas". I used the book Hello Cupcake by Karen Tack and Alan Richardson pages 30-33. The only change that I would make is to make cuts in the "chicken" cupcake where the bone is to go and leave a toothpick there to mark it before frosting. I found it difficult to cut it after the frosting was put on and it pushed the doughnut hole into the cupcake too much and made it smashed a bit.