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.
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.