1 teaspoon salt
1 1/2 teaspoons vanilla extract, clear
1 teaspoon butter flavor
1 dash almond extract
1 tablespoon lemon juice
1 cup crisco
4 ounces cream cheese
1/4 cup butter
1/4 cup flour
2 pounds powdered sugar
2 tablespoons meringue powder
2 5/8 tablespoons milk
Cream ingredients through flour until very smooth;
Add powdered sugar, meringue powder, and liquid (milk) alternating until desired consistency
add more liquid for thinner consistency; add more sugar for thicker consistency….
One of my students tried this recipe in chocolate. To get the chocolate icing, leave out the lemon juice and add in 2 tablespoons of cocoa powder. Yummy!
10 oz bag of mini marshmallows
1 1/4 pounds powdered sugar
3 tablespoons water
1/3 cup shortening
1 tsp of flavoring extract (optional)
Melt marshmallows and 2 tablespoons of water in microwave or double boiler. Put bowl in microwave for 30 seconds, open microwave and stir, put in for 30 more seconds, repeat until completely melted. About 2.5 minutes.
Place 3/4 of the powdered sugar on top of the marshmallow mix. Use crisco to grease all parts of your hands and the counter generously.
Dump the marshmallow mixture and sugar onto the counter.
Knead sugar and marshmallows like dough. Keep kneading, it’ll be really sticky. Add the remainder of the powdered sugar and knead some more.
Re-grease hands and counter as needed when fondant is sticking.
If the mixture is tearing, it’s too dry. Add water (1/2 tablespoon at a time) and knead some more. Takes about 8 minutes to get a firm smooth ball.
Be sure to use all the sugar.
Can be stored for several weeks in the refridgerator. Make fondant into a ball, cover the outside of the ball with shortening, cover the ball in plastic wrap and store inside an air tight container or ziplock bag
This is my cake blog.
I intend to post recipes, schedules for my Wilton Classes, pictures from my classes, and pictures of my own cake creations. It’s all new starting today, so give me time to get it running. Check back soon for more info!!
