Lady Bug Cake and Fondant Fun!

A couple of weeks ago, I was asked to make a baby shower cake but just haven't taken the time to put the pic up.  I add this to the blog, not to say-"check out what I can do!", but to encourage you because if I can do it...anybody can!  The theme was lady bugs and the colors were pink.  I debated whether to bake a vanilla or chocolate cake, being a shower and all. But, finally decided on chocolate,  I guess anything really goes these days.  I iced it with easy homemade chocolate icing and then made the fondant.  Now if you are afraid of fondant I am here to tell you that I have the tastiest recipe for FONDANT ever and its so simple. I have turned fondant naysayers into believers who keep coming back for more and it is so easy! So if you have always wanted to try it but heard it tastes nasty-- look no further- here is the recipe that will change your fondant forever!

1 cup mini marshmallows

1 tbsp water

1 1/2-1 3/4 cup powdered sugar

Place marshmallows in standard 1 cup measuring cup and pack them in.  Place in microwave safe bowl and microwave for about 20 seconds.  Just long enough for them to soften and puff up.  Take out and stir with spoon until it looks soupy. Then add sugar and stir and fold until all is incorporated and it is no longer sticky.  I sometimes have to add a bit more sugar to get it to be "unstickyfied"  but careful--not to much at a time.  Knead it in your hands for about 5-7 minutes.  Presto! Done! I know, right?

Roll it out on a fondant mat or a PAM sprayed counter with a rolling pin and find whatever you can to cut shapes- I used many bowls and glasses before I found the right size I wanted for the ladybug and poka dots.

Oh-If you want to add color to the fondant I have found that it is best to do it at the soupy marshmallow stage- It just stirs in and then you add the powedered sugar.

For a bigger batch do this:

1-16oz bag of mini marshmallows

2 tbsps water

2lbs powdered sugar

Before applying the fondant, you need to ice the cake with a thin layer of icing so that when you cover the cake, the fondant has something to stick to. Plus, icing + fondant= yum!  When you roll out the fondant make sure it is bigger than the cake so that it will stretch all the way across the cake.  Just use a knife and trim off the excess.  Or like this cake, just use the fondant to make shapes like poka  dots and ladybugs.

Happy Baking!