4.14.2011

Marshmallow Fondant and White Butter Cream Frosting

Last weekend I helped my friend Shauna make this rubber ducky cake for a boy baby shower.  It was my best one yet!  I didn't have any problems with the fondant cracking or anything.  The only thing I changed in my recipes was to make the butter cream frosting a little thinner, and to do a half batch of fondant.  The half batch was just so it would fit in my mixer better, and so I could do the different colors with the mixer, rather than by hand.

White Butter Cream Frosting
(adapted from Lion House Weddings)

2/3 cup plus 1 Tablespoon water
4 tablespoons meringue powder
12 cups powdered sugar
¾ tsp. salt
1 tsp. clear vanilla
1 tsp. almond flavoring
1 ¼ cups shortening

Combine water and meringue powder, whip at high speed till peaks form. Add 4 cups of the powdered sugar and beat on low speed until well incorporated. Add salt and flavorings; beat slightly. Alternately add shortening and remaining powdered sugar. Beat on low speed until smooth. Makes 7 1/2 cups frosting. (*I added more water at the end until the frosting was a smoother consistency.)

Marshmallow Fondant (Half Batch)
(I got this recipe from my aunt Sharon)

1/8 cup vegetable shortening (Crisco)
1/2 pound of white mini marshmallows (good quality)
1/2 tsp. clear vanilla flavor
1/2 tsp. butter flavor
1 tablespoon water
1 pound powdered sugar

Grease the inside of a large microwavable bowl with shortening. Be careful, the melted marshmallows can get very hot.

Put marshmallows, flavorings, and water into the bowl. Microwave on high for 60 seconds.  If marshmallows are completely melted, you’re ready to move on. If not, stir and return them back into the microwave for 30-second intervals—stirring after each—until the marshmallows are completely melted.

Put powdered sugar into a large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon).

Add melted marshmallow mixture to powdered sugar. This is where I also add any coloring that I want. (Hint: a half batch is the perfect size for covering a two-layer nine inch cake.)  Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to “knead” mixture until sugar is fully blended into the liquid.
For the rubber ducky cake, we did one half-batch of leaf green (Wilton gel coloring) and one half-batch of sky blue.  Easy peasy!  This fondant recipe is the one used for my wedding cake, and it is my favorite.  The marshmallows make it actually taste like food.
Once the cake was frosted with buttercream, we covered the whole thing with a sheet of blue fondant, then added the green stripes and all the little bubbles.  The rubber ducky was a real one, so that made things easier.  All told, this cake took the two of us about three hours to make the frosting and fondant and decorate it.  Photos were taken by Shauna Spencer.

2 comments:

Lorena O'Neal said...

On a side note, I nominated you for The Stylish Blogger Award :) There's a post about it on my blog. You just answer some questions about yourself if you want to participate but really I just wanted to give you a shout-out because I enjoy reading your blog.

Audrey @ the audzipan anthology said...

Cool, thanks! I'll have to check it out. I'm glad you enjoy the read. :)