So this was a really fun cake to make! A friend of mine was wanting to make this beach themed cake for her son’s first birthday in September and she wanted to do a trial run since it would be the second time working with fondant for the both of us. Since I am so used to baking or cooking by myself, it was really fun to make this a team effort!! I’m also glad we did a trial run. The first batch of fondant we made for the light blue was really soft, the recipe calls for 4 tablespoons of water when you are melting the marshmallows but it seemed like it was too much. When we made the batch for the yellow, we only used 3 tablespoons and it worked out much better. Also, I think next time we’ll ice the cake the same day as laying the fondant on, the icing hardened a bit and it made it harder to smooth the fondant, as you can see from some of the dimpling on the top tier. Aside from that, I thing this turned out pretty good!! The bottom tier was chocolate cake with a chocolate ganache and raspberry filling…so good!!!
-3 tablespoons water
-1 bag mini marshmallows
-1 tub Crisco
-5 cups powdered sugar
1. In a large bowl, empty the all the mini marshmallows and pour the 3 tablespoons of water over them and stir. Microwave 30 seconds, remove and stir. Continue to microwave in 30 second increments until marshmallows are completely melted.
2.Using a spoon or spatula that is coated in Crisco, begin to stir in 4 cups of powdered sugar. When a dough has begun to form, dump the ball of dough onto a powdered sugar coated counter. Using the remaining cup of powdered sugar, knead the dough for about 10 minutes until strong fondant has formed. **Your hands should be covered in Crisco or else it will stick!! ***Continue to knead in any additional powdered sugar needed until it is no longer sticky.
3. If coloring the fondant, use a gel food coloring and knead it in at this point. It will be marbled a bit in the beginning, but keep kneading it and the color will eventually become uniform.