Everyone has seen the beautiful cake creations that professional bakers make and has thought, "I wish I could make something like that". Not everyone has the talent they do, including this author, but really does your two year old care if her princess cake doesn't really look like Cinderella's castle?! Anything you make your child will be the most precious of gifts you can give. When my children were growing up I was blessed to be able to take a basic cake decorating class at our local school. Nothing real fancy but the basics have stuck with me and I truly enjoy making cakes for special occasions. Don't be intimidated, give it your best shot and your child will love you even more just because you cared enough to make something special just for them.
All of this being said, below is a very easy recipe for marshmallow fondant. Fondant covers the cake in a smooth even texture and this recipe tastes great. You can make it any color you choose or leave it white, it's up to you. There are fondant mixes out on the market but the taste leaves something to be desired, very bland flavor. You could purchase a mix and add just a few drops of flavoring, i.e. coconut, lemon, orange, etc., to liven up the flavor, or just make the recipe below and the flavor is already there. Give it a try and remember, you are a star in your child's life!
Marshmallow Fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
You can make a large batch of this fondant as well by doing this:
Large batch of Marshmallow Fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)
Do the same procedure as above.
I add any flavor to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly.
**The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.
Stickiness??????
If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.
Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.
Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.
Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.
Coloring: If you want to make the whole batch of Marshmallow fondant one color then add the color, just use paste color,.....any will work for this, when you pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!
You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. You can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!
You'll need about one pound of fondant to cover a double-layer 8- or 9-inch round cake.
Chilling Fondant
Fondant dries out quickly at room temperature and should be chilled after kneading so that the mixture has a chance to settle before being rolled out. Wrap your fondant tightly in plastic wrap and secure it in an airtight container. Store the container overnight in the refrigerator, and let your fondant return to room temperature before rolling it out the next day. Homemade fondant will keep for about a week in the refrigerator and can also be stored in the freezer.
Wednesday, April 28, 2010
Friday, April 2, 2010
Happy Easter!
With Easter just two days away, why not whip up a batch of homemade Easter Eggs, the chocolate kind of course. :-) I'm posting two of my favorite recipes for these easy to make treats. Hope you enjoy!
Peanut Butter Easter Eggs
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1-1/2 cups peanut butter
1-1/2 tsp. vanilla
1/2 tsp. salt
12 oz. milk or dark chocolate chips or candy wafers (I prefer the dark chocolate)
Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden.
Coconut Cream Easter Eggs
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lbs. confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
15 oz. flaked coconut (2 bags)
12 oz. dark chocolate or semi-sweet chocolate chips
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden.
Peanut Butter Easter Eggs
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lb. confectioners' sugar
1-1/2 cups peanut butter
1-1/2 tsp. vanilla
1/2 tsp. salt
12 oz. milk or dark chocolate chips or candy wafers (I prefer the dark chocolate)
Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden.
Coconut Cream Easter Eggs
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 lbs. confectioners' sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
15 oz. flaked coconut (2 bags)
12 oz. dark chocolate or semi-sweet chocolate chips
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden.
Monday, March 29, 2010
Double Banana Cream Pie
Who doesn't like banana cream pie?! I guess you could call this a "healthy" dessert since you have fruit in it. :-) Who am I kidding, with that rich cream on top, not much healthy going on here. That's okay though, it's still a really yummy treat that the whole family can enjoy.
Double Banana Cream Pie
1 single pie crust
4 large ripe bananas
2 cups whole milk
6 large egg yolks
1/4 cup cornstarch
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
4 tablespoons unsalted butter, room temperature and cut into small pieces
Coffee Whipped Cream, recipe follows
Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on
rack while oven heats.
Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.) Pierce bottom and sides of crust all over with a fork. Bake as directed on package for a pre-baked crust. Remove to a wire rack and let cool a few minutes before filling.
Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch,
sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to
a simmer over medium heat and cook, stirring constantly until mixture bubbles and is
thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time,
until melted. Set aside to cool slightly.
Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3
bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream
over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3
hours.
Coffee Whipped Cream:
1 1/2 cups cold heavy cream
**3 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5
minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and
starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will
hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk
when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready
to use.
Yield: 1 1/2 cups
**To make this liquor free, use 3 T. cold brewed coffee and 2 T. powdered sugar. You can also use any flavoring that you choose, but remember that extracts are strong with flavor and you won't need to use as much.
Double Banana Cream Pie
1 single pie crust
4 large ripe bananas
2 cups whole milk
6 large egg yolks
1/4 cup cornstarch
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
4 tablespoons unsalted butter, room temperature and cut into small pieces
Coffee Whipped Cream, recipe follows
Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on
rack while oven heats.
Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.) Pierce bottom and sides of crust all over with a fork. Bake as directed on package for a pre-baked crust. Remove to a wire rack and let cool a few minutes before filling.
Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch,
sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to
a simmer over medium heat and cook, stirring constantly until mixture bubbles and is
thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time,
until melted. Set aside to cool slightly.
Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3
bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream
over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3
hours.
Coffee Whipped Cream:
1 1/2 cups cold heavy cream
**3 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5
minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and
starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will
hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk
when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready
to use.
Yield: 1 1/2 cups
**To make this liquor free, use 3 T. cold brewed coffee and 2 T. powdered sugar. You can also use any flavoring that you choose, but remember that extracts are strong with flavor and you won't need to use as much.
Friday, March 19, 2010
Donuts Galore
My youngest granddaughter is a donut queen! She just loves donuts, guess she gets is honestly from her Mom and Grandmother! :-) So that being said, here's an easy to make donut recipe, that I saw in a recent email, that can be made right in your own home. This will save you time by not having to go to Dunkin' Donuts for your treat. Make donut holes too!
Buttermilk Doughnuts
48 Servings Prep: 20 min. + chilling Cook: 5 min./batch
Ingredients
4 eggs
2 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
5-1/2 to 6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups buttermilk
Oil for deep-fat frying
Additional sugar, cinnamon-sugar or confectioners' sugar, optional
Directions
In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in additional sugar if desired.
Taste of Home http://www.tasteofhome.com/Recipes/Buttermilk-Doughnuts
Buttermilk Doughnuts
48 Servings Prep: 20 min. + chilling Cook: 5 min./batch
Ingredients
4 eggs
2 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
5-1/2 to 6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups buttermilk
Oil for deep-fat frying
Additional sugar, cinnamon-sugar or confectioners' sugar, optional
Directions
In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in additional sugar if desired.
Taste of Home http://www.tasteofhome.com/Recipes/Buttermilk-Doughnuts
Sunday, March 14, 2010
A New Treat
It's been awhile since I last posted. No real excuse, just time slipping away much too fast. But I'm back with a really delicious and easy to make dessert for the whole family (which means no alcohol included).
Coconut & Orange Tart
1 pie crust (either your own recipe for a single crust or a pre-packaged rolled crust)
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans or walnuts
1/2 cup powdered sugar
2 tablespoons instant coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup Sweet Orange Marmalade
2 teaspoons baking cocoa
3/4 cup sweet flaked coconut, toasted *
Orange slices
1. Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, at least 15 minutes.
2. Meanwhile, in medium bowl, mix cheese, nuts, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping (fold in slowly to avoid breaking down the whipped topping). Spread evenly over crust.
3. In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed (again, fold in slowly). Spread evenly over cheese mixture.
4. Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
5. Remove side of pan; place tart on large round serving plate. Garnish with twisted orange slices. Store loosely covered in refrigerator.
*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.
This recipe is now on the rotation list of desserts for Heidi's Honeymoon Grill. Enjoy!
Coconut & Orange Tart
1 pie crust (either your own recipe for a single crust or a pre-packaged rolled crust)
2 packages (8 oz each) cream cheese, softened
1/2 cup chopped pecans or walnuts
1/2 cup powdered sugar
2 tablespoons instant coffee powder or granules
1 container (12 oz) frozen whipped topping, thawed
1 cup Sweet Orange Marmalade
2 teaspoons baking cocoa
3/4 cup sweet flaked coconut, toasted *
Orange slices
1. Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, at least 15 minutes.
2. Meanwhile, in medium bowl, mix cheese, nuts, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping (fold in slowly to avoid breaking down the whipped topping). Spread evenly over crust.
3. In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed (again, fold in slowly). Spread evenly over cheese mixture.
4. Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
5. Remove side of pan; place tart on large round serving plate. Garnish with twisted orange slices. Store loosely covered in refrigerator.
*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.
This recipe is now on the rotation list of desserts for Heidi's Honeymoon Grill. Enjoy!
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