Friday, July 1, 2011

Butterfly, Rainbow Cake

My 7-year-old Elisabeth requested a butterfly and rainbow cake for her birthday this year. The cake is frosted in butter cream and the clouds and borders are in butter cream. The butterflys, flowers and the rainbow are made from marshmallow fondant. A friend of mine shared a fondant recipe with me that is our new go-to recipe(thanks Carrie!). I still don't like to cover a whole cake in any kind of fondant because I love the texture of butter cream so much, but this recipe made you actually want to eat the fondant details rather than peel them off and throw them in the garbage. I'll post the recipe for the MMF below.

In order to make this cake better fit my schedule, I baked the cakes about a week before the party and froze them. I took them out the day before the party, let them defrost that morning and then decorated it that evening. I also made the fondant pieces earlier on in the week, and the butter cream frosting as well. Those preparations were sanity savers.

Marshmallow Fondant(MMF)

¼ Cup Crisco, used for kneading the dough
2 Tbsp. Unsalted Butter, used to grease the bowl for melted marshmallows
8 Cups Mini Marshmallows, very loosely packed
2½ Tsp Clear Vanilla Extract
2½ Tsp Clear Butter Flavored Extract
½ Tsp Salt
3 Tbsp Water
1 Tbsp. Corn Syrup, helps with pliability
2 Lbs Powdered Sugar
2 Tbsp. Dream Whip(powder)


    Grease the inside of a large microwavable bowl with butter.
    Put marshmallows, vanilla, butter flavor and water in bowl.
    Microwave on high for 60 seconds. If marshmallows are completely melted your ready, if not stir and return to microwave in 30 second intervals until completely melted. Add in corn syrup.

    Fit mixer with the dough hook and pour in powdered sugar, dream whip and salt, mix well. Carefully add in the liquefied marshmallow mixture to powdered sugar mixture. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until majority of sugar is blended in. **There may be a little that will not mix in-that’s ok. You can hand knead that in, if the dough is to soft.**

    Turn fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead fondant until smooth and pliable. Wrap tightly in plastic wrap than a ziplock bag. Let dough rest for at least an hour until it has cooled. If fondant has become to stiff to work with place in microwave for 10-15 seconds than rub your hands with shortening and knead until pliable again.

    Fondant can be made up to 2 weeks in advance as long as it is wrapped and sealed up tightly.
    **to change flavors try different extracts**
    Coconut MMF- change- 2 tsp. vanilla extract, 2 tsp. butter extract, 2 tsp coconut extract, change 3 tbsp. water to 3 tbsp. coconut milk

    White chocolate MMF- 7 cups marshmallows and 4 oz. melted white chocolate, 1 tsp vanilla extract, 1 tsp butter extract

    Chocolate MMF- 7 cups marshmallows and 1/2 cup melted baking chocolate, 1 tsp vanilla extract, 1 tsp butter extract


kelley said...

What a pretty cake! And I love that you don't use fondant. Not that I'm a pretty cake-maker myself but it seems that there is more skill involved in getting a cake looking smooth and creamy like that with normal butter cream instead of fondant. Sometime when I'm out there next, we'll have to make a cake together and you can show me how to make layered cakes so even and level!

Elisa said...

Kelley, sure thing! I'd love to do a cake with you. Maybe we can do a practice cake for your baby's birthday :).