My son is in Cub Scouts and needed to make a theme cake to bring to the Blue and Gold Banquet for his pack. This is a father and son project to come up with an idea and decorate their cake for this competition. They went over many options to go with the theme of “resourcefulness” like a pocket knife, camp fire, recycling, and a compass. My son chose a compass. Instead of trying to frost and then decorate a cake with frosting tips they decided to try fondant instead. We have a close friend that decorates cakes that advised us to go online and find a recipe for marshmallow fondant because it was really easy.
Although I can follow recipes I always worry about trying something that in my mind is hard, even if someone tells me it is easy. In the spirit of adventure I decided to jump in feet first and make this fondant. It is simply melted marshmallows, a bit of water and a ton of powdered sugar. Using my KitchenAide Mixer with the dough hook made it even more simple! I just added the melted marshmallow and water and began slowly adding the powdered sugar until it reached the consistency I wanted. I then pulled it out and continued kneading it with some additional powdered sugar until it was no longer sticky. Since we decided to do more than one color I did not add the coloring with the initial mixing. I had to separate out the dough into the amounts I needed and then put it back into the mixer one at a time adding the color. I did some additional kneading to make sure all the color was consistent with no streaks. I then wrapped each color in plastic wrap and placed them in the refrigerator as the recipe had stated (I found out later from our friend that refrigeration isn’t necessary if it is wrapped properly and will be used within a few days).
We had already made a cake which we had frozen. This makes it easier when trying to press the fondant on and around the cake. Before starting with the fondant they spread a thin layer of cake frosting on the cake to help the fondant adhere properly. For the fondant they placed it in between two pieces of plastic wrap and used a rolling-pin to roll it out thin. They cut out the pieces they needed for each part and placed them on the cake. Where corners met they were able to mold and pinch them together to make it more seamless. They also made templates for the letters and markings on the top, cut them out and placed them on the top of the cake. It was done in no time!
They had so much fun making this cake and seeing how quickly everything came together we want to do more. I think over spring break and the summer I will make some cupcakes, fondant of different colors, and get small cookie cutters and stencil templates to let my children decorate some cupcakes! We may even become adventurous and do a layered cake together. LET THEM EAT CAKE!
To see the website for recipe and instructions on this easy marshmallow fondant click HERE.
Have you ever used fondant for your cake decorating?
- My first time…..using fondant that is! (amultifariousme.wordpress.com)
- My First Fondant Cake! (funwithcupcakes.wordpress.com)
Photo Credit: grouprecipes.com
My husband’s family grew up loving Red Velvet Cake which quickly became a favorite of theirs for birthdays or special occasions. I had never tried one until I had married my husband. The recipe is said to be the actual Waldorf Astoria Red Velvet Cake served at their hotel and after trying it you could certainly see why. Although if you search it online as Waldorf Astoria Red Velvet Cake you will find a few variations of the recipe.
I have tried to make cakes from scratch before and they have never turned out as tasty or easy as this one. I have to admit that if I am short on time I have cheated and made a store-bought red velvet cake however I will not cheat on the icing. This icing is to die for! It is not like a traditional cream cheese frosting you will find on many Red Velvet Cakes. This one is almost like whipped cream but is very rich. It also is fairly simple to make as long as you follow the instructions and make sure the flour mixture is completely cooled before preparing the remainder of the icing.
This still is the cake my husband loves for his birthday and of course being red it is perfect for Valentines too. I am never so fancy as to do multiple layers as shown but I have cut the cake in half and put a layer of icing in the center. Although I have never done it before these would make really fun cupcakes for Valentines parties too. If you have never had red velvet cake, or never had this recipe you HAVE to try it! Click HERE for the recipe:
What is your favorite cake or frosting?
I do have to post this because many of you may be doing volcano projects at school and I guarantee that if you have your teachers permission this will be a huge hit with the students because they get to eat it! This would be fun for parties too!
Several years ago my oldest daughter had a volcano project at school. She had eaten a dessert called the chocolate volcano once and thought it would be cool to do one for school. Easier said then done until my mother and I got brainstorming. We borrowed my mother’s chocolate fountain and got to work on how to build some cake up around the fountain. When all was said and done it was the most awesome volcano we had ever seen. So, of course the following year when my other daughter had a volcano project we had to repeat the edible volcano!
I apologize I do not have pictures of each step nor of the finished volcano so I hope the pictures I do show help to give you visual of what to do.
- First you need a chocolate fountain. Some are taller than others so you may not need all three layers as I describe. The one I used was a larger version so you may have to do a trial round first and put it all together to make sure what works before the actual event or adjust your cake sizes to fit a smaller fountain. You need a chocolate fountain that will allow you to only use the cylinder with top & auger parts without having to use the different plastic tiers. You will be building up around the cylinder only.
- Take a round cake cardboard (can find at any craft store and Wal-Mart). Cut a whole in the center. Slide down around the base of the cylinder to lie flat on the top of the bowl of the fountain. You will be layering your cakes on top of this cardboard.
- You will need to make three different chocolate cakes.
- The first is a one layer round cake. I used about a 15-16 inch pan and the cake was about 2 inches high. You will cut a whole in the middle and slide down the cylinder to lie on the cardboard cake piece.
- The second cake is a bundt cake. Mine was about a 12 inch cake pan. This you will slide down the cylinder to lie on top of the first cake. Notice it “already” has a whole so that job is done for you! Yippy!
- The last cake if you need it is an oversized cupcake for the top. Notice in the picture it has a normal size cupcake and then the larger cupcake. If you look in most kitchen supply areas next to the normal 12 cupcake pans they should have the larger size 6 cupcake pan. Take the cupcake and carefully cut a whole in the center. Turn the cupcake upside down so the large top will now be on the bottom. Carefully slide it down the cylinder to lie on the top of the bundt cake. You should be able to place the lid top for the cylinder on after putting on the cupcake.
- Now that your cakes make a pyramid type shape you will need to frost and decorate it. Using chocolate frosting make sure to cover the entire cake and up around the sides of the cylinder top. You can also decorate it with green sprinkles in areas to look like trees or if you feel very talented you can pipe frosting to look like rocks and trees around the cake.
- For the actual lava you will take approximately 1-2 bottles of Hershey’s Caramel Syrup depending on the size of your fountain. Add enough red food coloring and shake the caramel in the bottle until you get the color you want. Before you present your volcano fill the base of the fountain with the caramel. Make sure you have enough caramel to allow the fountain to run properly! If your cardboard goes all the way to the edges of the fountain bowl you may have to cut a small whole at one edge of the cardboard before putting it on the base to allow you room to pour in the caramel.
- Now the fun part! Turn on the fountain and watch the caramel lava flow out the top and down around your cake. Cut and serve!
What things have you made to eat that were as fun to look at as they were to eat?