So, I just got done spending hours in the kitchen slaving over my soon to be 6 year old son’s birthday cake. He is obsessed with Toy Story, and I was told several months ago that I would be making a Toy Story cake.
After some planning and shopping, I got started on my entirely Gluten Free birthday cake. Keep in mind that Betty Crocker Gluten Free Cake mixes are half the size of a regular cake mix. So it took 3 boxes to get this much cake.
I love using Marshmallow Fondant to decorate the kids cakes. It is super easy to make and work with , and it tastes great. Not to mention it makes a pretty fancy looking cake.
The legos were made out of mini loaf pans and Mini cupcakes. Yes, I know, I pay too much attention to detail sometimes, but I get just as excited as the kids do for these things. I have been thinking about those legos for weeks.
I got lucky and found the Alien candle at Publix today! Yay Publix!
If you want to make Marshmallow Fondant for your next cake here are the instructions.
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups), plus extra for dusting
- 2 tbsp water
- Food coloring or flavored extracts, optional
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some un-melted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
8. Cover the cake with a thin layer of frosting. Roll out the fondant in a thin layer large enough to cover the cake. Very carefully lift the fondant and place on the cake using your hands to form it to the surface.