Our Jane turned 5 over Spring Break, and requested a birthday cake of her 'Love', which is this baby Eeyore blanket thing pictured below. Since the kids were off of school, we had a 'lazy' day, meaning they stayed in their pjs all day, lounging around and I didn't put any makeup on :). But I wasn't lazy. I exercised, read my scriptures and then got to work on this cake. Normally I'll take a couple of days to finish a cake, but this time I got it all done in one day. The kids got involved too, kneading in the colors for our fondant, which was very helpful.
Recipes I used for this cake:
10.5 oz mini white marshmallows
2-3 Tbsp water
6 c powdered sugar
1 Tbsp Crisco (this is just to grease your hands while you knead so have it in a bowl that's easily accessible.)
Melt mini marshmallows and 2 tbsp. water in microwave by placing in micro for 30 second intervals and stirring in between, repeating until melted. Dump 4 cups powdered sugar into marshmallows and stir with large spoon. Once combined stir in more powdered sugar. Keep stirring until fondant gets a little dry. Now grease your hands and knead fondant. You'll knead for about 5 minutes. Add a little water, a teaspoon at a time, and knead if you need to. You want it to get to a smooth elastic ball that will stretch without tearing. If you see tiny bits of powdered sugar, knead and maybe add a few drops of water. To store, coat with Crisco, wrap in plastic wrap or parchment paper and put in a Ziploc bag, squeezing all air out. It can be stored in fridge or on counter for several days.
Butter Cream Frosting
2 1/2 c unsalted butter, softened at room temp
5 c powdered sugar
1 Tbsp vanilla
1/4 tsp salt
3 Tbsp lukewarm water
Mix butter. Add sugar, one cup at a time. Add vanilla, salt, water and mix until light and fluffy, 2-3 minutes. Use that day or store in airtight container in fridge. Allow it to thaw and soften before using it to decorate.
*To make a chocolate frosting, follow recipe exactly but add 2/3 c unsweetened cocoa powder when adding in sugar.
2 c sugar
4 eggs, at room temp
2 1/2 c flour
1 c milk
3/4 c coconut oil melted or vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
Preheat oven to 350 degrees. Line two 9 inch round cake pans (or 1- 9x13, or 1- 9 inch square pan and 12 cupcakes) with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pans.
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. A single 9x13 will take longer to bake than the smaller 9inch rounds or squares. Loosen the sides of the cake from the pan with a knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting.
Using fondant, is a lot like using modeling clay. You do a lot of shaping and molding, and I use knives and toothpicks, pizza cutters and cookie cutters to help. I never really thought of myself as an artist, drawing and good penmanship were never strengths, but once I started decorating cakes, things changed; now I notice shapes and colors more and little details stand out.