Wednesday, 31 August 2011

Barbie Cake Part 1 - The Fondant

Making Marshmallow Fondant In The Bread Machine...

So I haven't shared this aspect of my culinary skills with you yet, but I sometimes decorate cakes. It's something that I really love to do, but also something that takes a lot out of me, so I don't get to do it all that often anymore. I am currently in the process of making a cake for my good friend Elizabeth, who's daughter is turning 2. She is, like so many two year old girls, having a princess birthday theme, and so Mommy really wanted me to make a kind of pink version of this cake, which I made for another friend's bridal shower when she got married. 



So I decided that, although it is not at all in the theme of the Mediterranean Diet, I would share my cake decorating experience with you as I make this cake, because it would be nice to pass on some of the tips I've picked up along the way. This is really a live and learn kind of project, and I usually end up in tears at some point while decorating, just because I'm a perfectionist and this is really intense work. 

Today, as there were no subbing jobs, I tackled the fondant. I have a love/hate relationship with fondant. On the one hand, it makes a beautiful, polished looking cake, but on the other hand, it's one of the most tedious element of decorating. Most fondant cakes that I make take at least 6 hours to decorate. I always make Wilton Rolled Marshmallow Fondant, so if you want the recipe, you should check it out. It is much cheaper and tastier than store-bought fondant. If you've never worked with it, it's much like working with play-doe, but more on actual decorating in future posts about this cake. I'm sooo not there yet. 

As I said, the actual making of fondant is far from my favourite part of decorating.. You have to basically need it like bread, but for a really long time, about 10 minutes or more. If you've been paying attention to my past posts, you know that my bread machine is my favourite kitchen tools. So the last time I made fondant, I realised it would be a great idea to make the fondant on the dough cycle, and let it do the work for me. This turned out to be an excellent idea... I doubt I'd ever make it by hand again. It was painless!

So here's what I did:



First off, because I didn't want to overload my machine, I halved the recipe and did it twice. It was still much easier than doing it by hand. You start off by microwaving your marshmallows with a little water for thirty seconds at a time, and stirring them, until they are completely smooth and melted. If you want all (or half in this case) of your fondant to be one colour, because maybe you're topping your cake with it, this is the best time to add your colour, which I actually forgot to do. Oh well! A word from the wise: Don't use those liquid food colours, use the gel based by Wilton. They are far better quality, and have a much bigger selection of colour. Yes they are more expensive, but you also use way less. ANYway....


I essentially dumped in all of the ingredients, marshmallows first, followed by crisco and icing sugar, and let it run! I actually started with a little less icing sugar and then added the rest in later, just to test, but it definitely still needed the full amount, so the second time around, I just added it all in. 



If you do end up adding more icing sugar, watch out, it'll jump back out at you!!! What a huge mess!


That's basically it! You know it's a good consistency when it's not tacky anymore, but you can sort of stretch it out without it ripping. If it is tacky, add a little more icing sugar. If it won't pick up all the icing sugar and rips when you try to stretch it a little, add water 1/2 a tbsp at a time. 



Like I said, I tried to add the colour at the end of the second batch, but the machine wasn't fast enough for me, I ended up needing it in by hand. I think the dough kind of looks like a Campino... When your colouring is done, wrap up the fondant tightly and stick it in the fridge overnight. 

That's all for now. Stay tuned for making the dress mold. What it's made of: pink rice krispie treats!
Have a great day!


7 comments:

  1. Wow! Thanks for sharing the procedures on how you made the barbie. I'm pea brains for creativity so i usually end up baked made for trick or treats lol.

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  3. Oh yum! Marshmallow fondant! I haven't heard of it until now - and it sounds delectable!

    And that barbie cake is fabulous! You're very talented!

    Thanks for linking to the Creating Success Worldwide blog hop!! Hope you'll come back again next week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

    ReplyDelete
  4. Hi,

    came across your blog today. It will be fun trying out your recipes. This fondant recipe looks enticing.

    Do visit me at smart-snacks.blogspot.com

    ReplyDelete
  5. This is the most beautiful Barbie cake I've ever seen!!

    P.S. I mentioned you on my blog, come check it out.

    http://hunwhatsfordinner.blogspot.com/2011/09/7-links-and-giveaway.html

    ReplyDelete
  6. Hi, there! You've got so much creativity and I'm admiring them all. Can you share your creative posts at my Creative Bloggers' Party & Hop? Hope to see you there :)

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  7. Great idea! I thing the birthday cake with barbie doll on the top will produce a great joy for the young one on his/her birthday.

    ReplyDelete