Monday, July 9, 2012
Wedding Dress Cake and Cookies
I ended up making my own fondant for the dress and flowers on the cake. I found a great recipe for marshmallow fondant which turned out wonderful. I will post it below. Its only ingredients are marshmallows, water, and powdered sugar. So the end result tastes like a sweet(er) marshmallow taffy type of thing... much tastier than commercial fondant, in my opinion. The inside of the cake was black forest... with homemade cherry topping and whipped cream inside. Yum!
Since this marshmallow fondant was so easy to use, I went ahead and made it for the cookie favors we passed out. I simply baked my wedding cake shaped cookies and then used my cookie cutter to cut out fondant cakes that I "glued" to the tops with a few dabs of water. The next morning I used royal icing to decorate the "cakes" and attach my roses. I've previously used colorflow for these types of cookies, but it can take forever and make a big mess. The marshmallow fondant was a breeze! Here's the recipe:
8 oz. (or 4 cups mini) marshmallows
1 lb (4 cups) pure cane powdered sugar (plus a bit extra for dusting)
2 Tbsp water Vegetable shortening (for hands)
Food coloring and/or flavoring extracts
1. In a big glass bowl, microwave marshmallows and water for 1 minute, stopping halfway through to mix. You want them melted until no lumps remain. Stir melted marshmallows until smooth. Add a 1/2 teaspoon or so of any flavoring you would like (I left it plain for the cake decor but added a 1/2 tsp of clear vanilla for the cookies). Add powdered sugar and mix the best you can.
2. Turn the marshmallow, sugary, sticky mess onto a clean countertop or cutting board lightly dusted with powdered sugar (I did it on a piece of parchment paper). Rub some shortening on your hands and start kneading the best you can while gathering up all the sugar it will take. Your sticky mess will soon become beautiful and smooth and ready to use. Knead in whatever colors you would like just as if you were using the commercial stuff. Recipe doubles great, too!