"Love at the Beach" Cake (first place winner at my county fair)

This is the cake I entered into the Open-Class division at our county fair. I was never in 4-H and I've never done a project for open-class so this was a new and exciting experience for me. It was a last minute decision and I didn't really have an idea in mind, but once I got started this is what I came up with.

I started with a heart shaped cake pan. I used a french vanilla cake mix and vanilla icing. After the cake had cooled I placed it on a 12 inch cake board. Using "Royal Blue" and "Teal" Wilton food coloring gel, I tinted the icing. Using a small spatula, I swirled on the royal blue icing and then over the top of it swirled on the teal icing towards the "shore line." Then I swirled some plain white icing in various spots to create waves. I frosted the rest of the cake and cake board with plain white icing and using a food processor ground up graham crackers and brown sugar together and sprinkled that on the cake and cake board to make the sand. I applied the chocolate shells with a dab of icing. Using a sculpting tool, I drew a heart and then dipped a toothpick in water and went around the heart again (this takes up some of the crumbs and makes the heart shape more prominent). Then lastly, I piped "A + C" in the middle of the heart.
(Mine and my husband's initials).

When we arrived at the fair, I was shocked and excited when we walked into the "projects building" and I saw my cake in the glass display case next to a first place ribbon. The judges said they had a lot of fun with this cake and this is a division that I will be sure to enter every year because I had so much fun! It has also inspired me to enter other divisions as well.

I kept it short and simple this week, but I still hope you enjoyed the post.
Happy Baking!!!

Marshmallow Fondant

This recipe is one of my all-time favorites. I use this recipe all the time. It's easy to work with and tastes great. The fondant you can buy in stores (to me) has no flavor and has a gummy texture. Most of the time, you'll see people peeling it off a piece of cake, so basically it's just for looks. I hate wasting things, so I feel it pointless to spend the time and money on fondant if no one is going to eat it. I heard someone talking about a homemade fondant that you can make from marshmallows and I was so excited, so I searched the Internet until I found a good one that would also be easy. I'd like to share it with you!

Recipe:

1 (16 oz) package of mini marshmallows
4 tbsp water
1 tsp pure vanilla extract (or any flavor extract you choose)
2 lbs confectioner's sugar (you may not use the entire bag)
vegetable shortening (just a little to help with the stickiness)

Dump the bag of marshmallows in a large bowl and microwave on high for 30 seconds-1 minute to start melting marshmallows. Carefully stir in the water and extract into the hot marshmallows and stir until mixture is smooth. If you want to color your fondant and you want a bright, bold color or a dark color, add some coloring to the mixture at this time.

Spread 2 cups of confectioner's sugar onto a clean work surface ( I use a Wilton Fondant Mat) coated with a small amount of vegetable shortening. Pour melted marshmallows onto the confectioner's sugar and pour one cup of confectioner's sugar on top of the melted marshmallows. Coat your hands with vegetable shortening. Knead the confectioner's sugar into the melted marshmallows until the mixture turns into a soft dough and is no longer sticky.

If you need to add more coloring, do so at this time and continue kneading until the coloring is mixed evenly to the desired hue. Cover all fondant tightly in plastic wrap until ready to use.

Helpful Hints:

*If you desire a pure white fondant, use clear vanilla flavoring. Regular pure vanilla extract will slightly tint the fondant.

*When you first start kneading the melted marshmallows into the confectioner's sugar, it will be very sticky. Kneading the dough to the right consistency will take several minutes and patience, but the end result is a tasty workable dough.

*When rolling out fondant to cover your cake, make sure you dust your work surface with plenty of confectioner's sugar so the fondant doesn't stick to your work surface.

*Make sure your cake is completely level and all of the icing is spread evenly before applying your fondant. All imperfections will show through the fondant. (I know this from experience)  :)

*Roll fondant thinly for making flowers.

*Fondant will stay good in plastic wrap for up to a week.


As I said before, I make this fondant a lot and everyone always eats the fondant with the cake. No wasting!
The cake will look great and taste great. Hope you enjoy this recipe.
Happy Baking!