Ok guys. K is gonna do a dessert post. Those are usually M’s prerogative but she kind of bullied me into doing this one. Haha! Just kidding 🙂
I had never tried to make any kind of fondant before, but a friend gave me this recipe and it works SO WELL! If any of you have ever tasted fondant, you know that it’s more like pretty gift wrapping for a yummy cake rather than something delicious in itself. But this recipe totally changes that! Last year I made a birthday cake for a friend’s daughter’s 3rd birthday and used this recipe for the first time. I’m super bummed that I no longer have the picture due to computer crashes and getting a new phone, but you can see this year’s cake!
This particular birthday girl loves pink and Hello Kitty. So I used white cake (which is delicious!) and I used red food dye to make it pink. I don’t know why they call it red food dye, because I think you’d have to squeeze 12 of those tiny bottles of dye into something for it to actually come out red. They should just call it pink. But whatever. The cake was pink.
You can’t really tell til you cut it open. I promise, it’s pink. Hello Kitty pink.
Oh, I feel like I should warn you. This fondant making process is very messy. Fun, but messy.
It’s so soft! and really easy to work with!
kneads like bread!
See the counter? That’s powdered sugar and crisco. ALL. OVER. 🙂
After it’s kneaded, I rolled it out (using a rolling pin, not magic, M;) )to a half inch thick which is enough to cover a 9×13 cake that’s two layers thick.
Then, we move on to covering the cake with the fondant. Before you put the fondant on, you lightly ice the cake with whatever frosting you like. What’s wonderful about this part is that you can fix any not-so-pretty things that may have happened with the cake. For me, that would be one of the layers coming out of what I thought was a well-greased 9×13 pan in 5 pieces. The frosting now becomes the glue that holds everything together. And it turned out great. Not great enough to take close pictures of though, sorry. 😀 (I really just forgot again.)
See! you can’t even tell the bottom layer of cake was in 5 pieces 🙂
‘Scuse the huge mess back there.
Smooth everything out with the hands…..(after you wash the Crisco off)
Then use your pastry cutter/pizza slicer to cut the excess fondant…..
At this point, leave a little extra at the bottom just to be safe. When you’ve completely smoothed everything out to your satisfaction, cut that last little bit off.
Now, M thinks there is some form of magic involved to getting the fondant to lay flat and look perfect. There’s not. I PROMISE YOU.
This is truly so easy, I don’t know what to tell you except try it yourself!
Here’s the final project!
The way I did the colored fondant was just by taking a small amount of the fondant, adding red (PINK) food coloring, and kneading it in my hands til the color was blended. Key point here. WEAR GLOVES. Food coloring + bare hands = stained hands that are very hard to get clean.
I just cut each piece out by hand and laid it on top! Then, to outline Miss Hello Kitty, I used the black spray icing that you can buy at any grocery store, and that comes with different tips.
This was such a fun dessert to make! Tasted delicious, looked cute, and was only at a level 4 difficulty on a scale of 1 to 10!
A few tips:
– the cake must be completely cooled. If possible, bake it the night before. Putting fondant on an even slightly warm cake is a bad idea.
– don’t try this for the first time on an actual cake for an event or person without doing a test trial first. It’s a good idea to make the fondant one time before you actually need it so if it gets messed up and you’ve promised someone a three tiered cake with fondant peacock feathers you don’t have a panic attack. Totally hypothetical.
– the recipe says to use Jet-Puff marshmallows (that name brand only). Listen! I tried a no name brand, and it was not nearly as pliable or smooth. Not worth the 50 cents you save.
– use a lot of Crisco!!
And have tons of fun 🙂