Diet Failure

Okay, I must share my diet failure this week.  I blame it on these delicious chocolate candies.  (yeah, I know its about my choices,,blah,blah,blah) I was doing just fine until my 12 year talked me into buying these chocolate covered blueberries and pomegranates at Sam's club.  I could not stop eating these and psychologically I was okay with this because I told myself they contained fruit and dark chocolate is a good source of antioxidants, right?   I must say I probably will never buy these again only because I cannot stop at 10 pieces nor 20 or 30.  I must keep going until the entire bag is gone.    I will post a picture of these yummy creations and perhaps you will have more self control then I do. 

This week was kind of hectic but I managed to make a cake for my friend's niece who is turning one.  My friend said the theme was Minnie Mouse and they had the plates,cups,etc. in all Minnie Mouse design.  I found an image of the plate and was able to make an edible image of it on a frosting sheet with my edible ink printer.  (Yes,,this printer is a p.i.t.a. as it clogs frequently if you don't use it all the time)  Surprisingly, the printer worked for the two images I needed and then clogged up afterwards so I lucked out.   I put the image on the buttercream cake and decorated around it with some fondant stripes.  I also added some fondant ribbon roses in the corners.    I will  post an awesome marshmallow fondant recipe that is really easy to make and use.   It is also considerably cheaper than buying commercial fondant.  

Smash cake




Marshmallow fondant

15 oz. mini marshmallows

2 tbsp. water

1/2 tsp. salt

2 tsp. lemon juice (fresh or bottled)

2 tsp. light corn syrup (helps w/pliability)

1 tsp. vanilla

2 lbs. (approx. 7 cups) confectioner's sugar,sifted ( must sift)

1/2 cup crisco or vegetable shortening

Directions:

Grease microwave proof bowl with Crisco.  Grease wooden or heat proof spoon also.  Pour marshmallows and water into a bowl and microwave for approx. 2 minutes stopping and stirring at 40 sec. intervals.  Mixture should be soupy. 

Take out of microwave and immediately add corn syrup,lemon juice, salt and extracts.  Stir well.  Sift confectioner's sugar into mixture, one cup at a time.  After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl.  Add the 6th cup and continue to knead.   Grease your work surface well and turn mixture out of bowl onto counter.  Sift remaining sugar, re-grease hands, and knead well.  If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of Crisco on outside.  Double wrap in cling wrap and insert into a ziplock bag.  Press air out of bag and seal.   Allow to rest overnight, but, can be used after sitting for a few hours.  If dough loses elasticity after storage, you can restore it by adding a bit of glycerine to it.  Keep in mind to use edible glycerine.  Wilton sells one.  Always knead your fondant well.  

* I make mine without adding lemon extract. I add a little extra vanilla extract instead. 

* recipe adapted from Edna De la Cruz (an awesome cake artist)