Woah, I haven't looked at those cupcakes in forever, haha. It's funny to see the difference with where I started out, till now. (And hopefully what I'm making these days will look totally lame compared to what I learn in years to come!!!) But anyways, I'm determined to start conquering that fear today. Step 1: make a recipe that I'm sure will flop. It's all about dipping the toes in... Yikes, here goes!!!
I chose this marshmallow recipe:
Marshmallow Fondant
Ingredients:
Vegetable shortening, for greasing bowls
16 oz. bag plain marshmallows, regular sized (I used jumbo and they worked fine as well)
2 tbsp. water
1-2 tsp. clear flavoring (I used vanilla extract)
2 lbs. confectioners' sugar, divided
Pinch of salt
Directions:
1) Using the shortening, grease a large microwave-safe bowl, the bowl of the stand mixer, a spoon/spatula (or two), and the dough hook.
2) Add the marshmallows and water to the prepared microwave-safe bowl and microwave for 60 seconds. Stir with the greased spatula/spoon. If not all the marshmallows have melted, microwave for 30 more seconds. Stir in the flavoring.
3) Reserve 1 cup of the confectioners' sugar and add the rest to the bowl of the stand mixer, along with the salt. Create a well in the center. Pour the marshmallow mixture into the well and turn the mixer on to the lowest setting. When the mixer sounds strained, turn the speed up one setting. Turn off the mixer once all the sugar has been incorporated. If the fondant is sticky, add the reserved sugar 1/4 cup at a time until it is no longer sticky.
4) Turn the fondant out onto a piece of plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap tightly with the plastic wrap, place it in a Ziploc bag and let rest for at least 2-3 hours. Keep the unused portions covered when not in use. If the fondant becomes stiff, microwave for 20 seconds at a time until it becomes pliable.
Ingredients:
Vegetable shortening, for greasing bowls
16 oz. bag plain marshmallows, regular sized (I used jumbo and they worked fine as well)
2 tbsp. water
1-2 tsp. clear flavoring (I used vanilla extract)
2 lbs. confectioners' sugar, divided
Pinch of salt
Directions:
1) Using the shortening, grease a large microwave-safe bowl, the bowl of the stand mixer, a spoon/spatula (or two), and the dough hook.
2) Add the marshmallows and water to the prepared microwave-safe bowl and microwave for 60 seconds. Stir with the greased spatula/spoon. If not all the marshmallows have melted, microwave for 30 more seconds. Stir in the flavoring.
3) Reserve 1 cup of the confectioners' sugar and add the rest to the bowl of the stand mixer, along with the salt. Create a well in the center. Pour the marshmallow mixture into the well and turn the mixer on to the lowest setting. When the mixer sounds strained, turn the speed up one setting. Turn off the mixer once all the sugar has been incorporated. If the fondant is sticky, add the reserved sugar 1/4 cup at a time until it is no longer sticky.
4) Turn the fondant out onto a piece of plastic wrap. Rub a bit of shortening on the outside of the ball. Wrap tightly with the plastic wrap, place it in a Ziploc bag and let rest for at least 2-3 hours. Keep the unused portions covered when not in use. If the fondant becomes stiff, microwave for 20 seconds at a time until it becomes pliable.
And now for the picture breakdown... As anticipated, it was a flop. :) Well, not a complete one... But I made a mistake that caused quite the messy detour. Notice the directions call for the dough hook? Well, this was my second time using my KitchenAid, and in my head that meant the flat beater. As David would say, "Whomp, whomp...." :p Alrighty, disclaimer over. Let's jump in!!
First, gather ingredients.
(Remember, attach the DOUGH HOOK to the mixer--not the pictured flat blender!)
Then turn on Friends, of course. (Name that scene!)
Next, get some things ready. Grease the KitchenAid mixing bowl, dough hook, large microwaveable bowl, and spatula (or spoonula!) with Crisco. I just used my fingers and rubbed it in.
Then cut open the 2 lb bag of powdered sugar and separate out one cup for later. Dump the rest of the powdered sugar in the greased KitchenAid mixing bowl and make a well.
[As you can spot, I'd already made the marshmallow mixture, but next time I want to try to get everything else ready first. Also, make sure to grease all the way up to the top of the bowl. I went back and did that before mixing.]
Then cut open the 2 lb bag of powdered sugar and separate out one cup for later. Dump the rest of the powdered sugar in the greased KitchenAid mixing bowl and make a well.
[As you can spot, I'd already made the marshmallow mixture, but next time I want to try to get everything else ready first. Also, make sure to grease all the way up to the top of the bowl. I went back and did that before mixing.]
Set those things aside and dump the 16 oz bag of marshmallows and 2 tablespoons of water into the large microwaveable bowl.
Microwave for 1 minute and stir.
Microwave 30 more seconds and stir till smooth.
Now stir in your flavoring. I used 2 teaspoons of clear vanilla extract, and I've also seen others use clear almond extract. Clear is important for getting the truest color later!
Here I decided my marshmallow mixture still looked a little lumpy so I popped it in for 15 more seconds. There, that's better! (all smooth, just some air bubbles)
At this point you might get interrupted by a waking toddler calling out your name. She asked for some books, which bought me a little more time, and then she saw my apron and wanted to come help Mommy. :)
Enter, my beautiful baking buddy. :) (yes, she insisted on wearing Mommy's apron--which was a gift from my Brandi six years ago at my bridal shower)
She was so full of delight. <3
Preshy lil girl...
And it didn't take long till this started happening...
Yummy!
Okay, now for the mixing! Pour the marshmallow mixture into the powdered sugar well in the KitchenAid mixing bowl. (Last picture with the wrong attachment! After mixing for a bit I felt like something was wrong. Once I realized I needed to use the hook, I switched them out. But the fondant was getting hard after all this time SO I had to scrape it back into the Pyrex bowl, mic it for 15 seconds, then get it back into the KitchenAid mixing bowl. Sheesh! Not gonna make that mistake again. :D
Start on the lowest power till you hear the mixer strain. Then bump it up a notch and mix till all the powdered sugar has been mixed in.
Note: If you don't have a shield, you can hold a kitchen towel carefully around the mixer to keep the powdered sugar from decorating your kitchen. :) (Got this little tip from Chelle, my Wilton instructor!)
Phew, hi there dough hook...
So I have no idea, between all the back and forth (and probably losing powdered sugar and water), if this is what it's suppose to look like by the end. But this first time around, it's what mine looked like. :)
It shouldn't be sticky to the touch--if it is, go ahead and add some of the powdered sugar you set aside in the beginning (just a little at a time).
Get a big sheet of saran wrap ready and shape your lovely fondant into a ball, then cover the outside with some Crisco.
Wrap the fondant tightly in saran wrap, then store it in a gallon-sized Ziploc with air pressed out of it (or an air-tight container) at room temperature. Let sit for at least 2 hours. I'm curious at what point it's best to color the fondant--now or after the 2 hours. Will experiment with this another time!
And there you have it!!! Phew, made it through that one...
So now that I've at least made the fondant I'm thinking it'll be a little easier to go on to the next steps.
I bought these fun things at Jo-Ann's for a certain sweet little boy's first birthday cupcakes, so stay tuned for what comes next... I have a feeling I'm going to be saving up for the Cricut Cake machine in the near future, haha...
Hint: stegosaurus cupcakes...
