Marshmallow Fondant
Ingredients:
1 (16 oz.) bag miniature marshmallows
1 (2 lb.) bag powdered sugar
2 – 4 tablespoons water
Approximately 1/3 cup Crisco shortening
Directions:
Combine marshmallows and 2 tablespoons water in a microwave safe bowl that has been greased with Crisco. Microwave for 30 seconds, stir, and repeat until marshmallows are completely melted and smooth. Total cook time is approximately 2 ½ minutes. Generously grease countertop with Crisco. Add 1/2 of the powdered sugar to the marshmallow mixture. Pour the rest of the powdered sugar in a circle on the greased countertop. This will help keep the melted marshmallow mixture from running all over your counter. Pour the marshmallow mixture into the circle. Grease your hands (front and back) with Crisco and Start working the powdered sugar and the marshmallow mixture together with your hands. At first it will be a mess, but will eventually come together. Knead the mixture like you would bread dough, greasing your hands as needed with Crisco to keep them from sticking. Continue kneading until mixture becomes a firm, smooth and elastic ball. If mixture is dry and tears easily, add ¼ tablespoon of water and continue kneading. Repeat until mixture doesn’t tear. Total kneading time is usually about 8 minutes. Coat fondant completely with Crisco and wrap tightly with plastic wrap. Place in a Ziploc bag and squeeze out as much air as possible. Fondant can be stored in the refrigerator for up to 2 weeks.
1 (16 oz.) bag miniature marshmallows
1 (2 lb.) bag powdered sugar
2 – 4 tablespoons water
Approximately 1/3 cup Crisco shortening
Directions:
Combine marshmallows and 2 tablespoons water in a microwave safe bowl that has been greased with Crisco. Microwave for 30 seconds, stir, and repeat until marshmallows are completely melted and smooth. Total cook time is approximately 2 ½ minutes. Generously grease countertop with Crisco. Add 1/2 of the powdered sugar to the marshmallow mixture. Pour the rest of the powdered sugar in a circle on the greased countertop. This will help keep the melted marshmallow mixture from running all over your counter. Pour the marshmallow mixture into the circle. Grease your hands (front and back) with Crisco and Start working the powdered sugar and the marshmallow mixture together with your hands. At first it will be a mess, but will eventually come together. Knead the mixture like you would bread dough, greasing your hands as needed with Crisco to keep them from sticking. Continue kneading until mixture becomes a firm, smooth and elastic ball. If mixture is dry and tears easily, add ¼ tablespoon of water and continue kneading. Repeat until mixture doesn’t tear. Total kneading time is usually about 8 minutes. Coat fondant completely with Crisco and wrap tightly with plastic wrap. Place in a Ziploc bag and squeeze out as much air as possible. Fondant can be stored in the refrigerator for up to 2 weeks.
Vanilla Cake
Ingredients:
1 cup (2 sticks) of butter, at room temperature
2 cups of sugar
4 large eggs, at room temperature
4 large eggs, at room temperature
3 cups of sifted self-rising flour
1 (3.4 ounce) package vanilla instant pudding
1 cup of whole milk, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon butter flavoring
Directions:
Preheat the oven to 325°. Grease three 9 inch cake pans and line parchment paper. (See my FAQ page for my fail proof method to prevent cakes from sticking). Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into three cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 – 28 minutes, until done. Let the cakes cool in the pans for 15 minutes, and then turn the cakes out to cool completely. Peel off the parchment paper. Wrap tightly in plastic wrap and store in refrigerator if using within two days, or freeze for up to one week.
Rich Chocolate Cake
Ingredients:
2 cups sugar
1 (3.4 ounce) package chocolate instant pudding
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup whole milk, at room temperature
4 large eggs, at room temperature
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted, at room temperature
1/2 cup brewed coffee, at room temperature
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup whole milk, at room temperature
4 large eggs, at room temperature
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted, at room temperature
1/2 cup brewed coffee, at room temperature
Directions:
Preheat the oven to 325°. Grease three 9 inch cake pans and line with parchment paper. (See my FAQ page for my fail proof method to prevent cakes from sticking). In a large bowl, sift together the sugar, flour, pudding mix, cocoa powder, baking powder, baking soda and salt. Using an electric mixer on low speed, mix the milk, eggs, vanilla, melted butter and coffee. Add dry ingredients one third at a time, mixing and scraping the bowl after each addition until thoroughly combined. Be careful not to over mix.
Pour the batter evenly between the prepared pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake. Bake for 25 to 28 minutes, until the cakes are springy to the touch. Let the cakes cool in the pans for 15 minutes, and then turn the cakes out to cool completely. Peel off the parchment paper. Wrap tightly in plastic wrap and store in refrigerator if using within two days, or freeze for up to one week.
Carrot Cake with Cream Cheese Frosting:
Makes one 6 inch cake (2 layers)
Ingredients:
2 eggs
1/3 cup vegetable oil
¾ cup granulated sugar
2 ½ teaspoons pure vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 ½ teaspoons ground cinnamon
1 ¾ cup finely grated carrots
Cream Cheese Frosting:
Makes enough to generously frost one 6 inch cake
Ingredients:
¼ cup butter, softened
8 oz. cream cheese, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease and flour one 6 inch cake pan. In a medium bowl, whisk together all dry ingredients. Set aside. In a large bowl, beat together eggs, oil, sugar and vanilla. Add half of the dry ingredients; mix until combined. Add the remaining dry ingredients and mix. Fold in carrots until thoroughly combined. Be careful not to over mix. Pour into prepared pan. Bake in preheated oven for 30 – 35 minutes, or until top of cake slowly springs back when pressed. Allow to cool in pan for 15 minutes. Turn out onto counter and cool completely before frosting. Wrap in plastic and refrigerate for longer storage.
To make frosting:
Mix butter, cream cheese and vanilla with an electric mixer until creamy. Add powdered sugar, one cup at a time, scraping down bowl after each addition, until fluffy.
