Jell-O Marshmallow Fondant

Jell-0 Marshmallow Fondant adapted from a recipe I found

last year for regular fondant (see post about Elsa cake) and 

one off of pintrest this year for Jell-O fondant.  I am not one to 

eat much of the fondant on any cake, but this jello version is 

probably my favorite. I love the different flavors it had; so

did the kids and guest.  Very little fondant on the cake made it to the trash.  

I am a frosted cake kind of girl, but I sure love the way a

fondant cake looks. I have to say if you ever bawk at what a 

cake decorator charges, don’t this little cake took me at least

$20 in supplies, baking and building time, time to freeze it

before crumb layer of frosting, then 8 hours to roll, just, and 

place the fondant.  You do the math! I think that their prices 

are probably not as bad as you think!  Why do I make my own 

then you ask? I was asking the same question as I was 

putting this together.  I do it because I love seeing the reaction 

on my kids face when they see the final product or the time it 

gives us to work on something together making a memory.

Jill's version of Jell-O Marshmallow Fondant

3 oz Marshmallows Microwave about 30-35 seconds

1/4 lb Powdered Sugar (4-4 1/2 oz)

4 tsp. Jello Mix

1/2 tsp. water 

After water and marshmallow have been heated together Add 

1/2 teaspoon Extract flavor of choice. (Vanilla or Coconut is what I use.) 

1/2 tsp corn syrup

*I actually measure powdered sugar and Marshmallows on my kitchen scale so that each batch turns out exactly the same.  If your fondant seems too wet no big deal just need in more powdered sugar.  It is always going to take what it takes.

Marshmallow Fondant

Can't believe my baby girl turn 4! She is such a joy to our family. She is our sweet and spicy all bundled in one.  She wanted and Elsa party and a Hello Kitty party. Seeing that we were having both a family and a friend party she was lucky enough to get both!  I tried something new I have never attempted before--homemade fondant.  I usually just buy the wilton stuff at the store, but this year I was feeling cheap and said it was to expensive.  It provided me with an opportunity to learn something new. the kids and I had fun doing this experiment together.  It taste far better than the store bought stuff anyway.


Marshmallow Fondant (www.cakeboss.com)

16 oz mini marshmallows (don't buy cheap marshmallows)
2 lbs powdered sugar
1 Tablespoon water
1 teaspoon corn syrup
1 tsp lemon extract (optional)

Yields 3 lbs fondant

Empty bag of marshmallows into a large, microwave safe bowl and add water. Microwave until the marshmallows are puffed up and looking soft. (About 2 minutes)

This is really important--while your marshmallows are in the microwave, use a paper towel to spread some shortening thoroughly to your wooden spoon.   Making marshmallow fondant is a sticky business, and this is one way to make it easier on yourself.

Stir in optional ingredients. Add your corn syrup and extract if using them. The corn syrup helps the fondant have flexibility after it reaches room temperature. The extract just adds flavor and helps cut the sweetness according to cake boss.com.

Adding color--if you want to color the entire batch you can add color now, rather than having to knead it in later.  Adding powdered sugar gradually begin to stir in the powdered sugar continue stirring and adding powdered sugar until you have used 2/3 of a bag. Stop when it becomes to difficult to continue string with the spoon.

Turn out onto a greased surface.  Keeping in mind that it is still going to be hot.  Carefully begin to knead with your hands, gradually adding in the rest of your powdered sugar.  You may not need the entire bag.  You'll know to stop when it stops absorbing powdered sugar. Keep your shortening near by so you can grease your hands as necessary. Double bag or plastic wrap and then put in an air tight container, to store until needed.

To things tine mentioned on sites I read about Marshmallow Fondant is that it doesn't loosen up with kneading like traditional fondant.  If it is to hard straight from the bad and can't be rolled out. Microwave for 5 seconds increments until it is kneadable.  It's important to not melt it.  You just want to soften it enough to be able to roll it out.  A liberal coating of shortening on your hands will asset with the kneading process.



Jill's Cake filling--I did an experiment and it turned out pretty good. I used this in the Hello Kitty cake. It was a cherry chip box cake with a raspberry/cherry filling.

1 1/2 cups strawberry puree
3 Tablespoons corn starch
1/3 cup Jello (choose a flavor that goes with your cake flavor)
1/4 cup sugar.

Put all ingredients in a medium saucepan and good until the liquid is clear (sugars are dissolved) and it starts to get thick.  It will thicken more once it cools.  Cool and then spoon onto your cake.

Lady Bug Cake

Our Sweet Little Daisy Turned Two-September 17. 

She loves bugs, so we decided to make her a lady bug cake.

She was so cute when I showed her the finished cake she yelled, "Bug!" and kissed the cake. It was one of those priceless moments you wish you could have had on video.

Chocolate Peanut Butter Surprise Cupcakes

I went searching for a recipe for a chocolate cupcake with a peanut butter filling after having a taste of on my mom's friend brought her while I was visiting in UT over a year ago. I don't know if this is the best one out there, but I was willing to try it at least once! My boys loved them. I personally thought the cake was very dry. So maybe next time I will opt for a moist box cake or a better homemade cake recipe I already have. They were very rich to say the least. At 300 calories and 17 grams of fat per cupcake I would have thought that they would have melted in my mouth! I think I will count my blessings that they didn't and that they weren't a huge temptation for me. Adding 20 lbs instead of losing it is not the way to bring in the New Year now is it?! If you try these I hope they bring you joy! Most chocolate goodies do that for me ;-).

For the Chocolate Cupcake:

1 3/4 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 cup milk

Peanut Butter Filling:

1/2 cup creamy peanut butter

3 Tablespoons unsalted butter, at room temperature

1 1/2 cups powdered sugar

3 Tablespoons milk

Chocolate Frosting

1 1/2 cups milk chocolate chips

3/4 cup sour cream

1/2 cup unsalted peanuts chopped (optional)

Heat oven to 375 degrees. Line cups of two standard-size 12-cup muffin pans with paper liners.

Chocolate Cupcakes:

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In a large bowl with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beggining and ending with flour mixture. Fill each prepared muffin cup two-thirds full, about 3 Tablespoons (I use my medium size ice cream scoop.)

Bake in 375 degree oven for 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.

Filling:

In a medium-size bowl, with mixer on medium speed, beat peanut butter and butter until smooth. On low speed, gradually beat in sugar and 3 Tablespoons milk. On high speed, beat until light and fluffy, 1 minute. If too thick, beat in 1 Tablespoon milk. When cupcakes are cooled, spoon filling into large pastry bag fitted with 1/4-inch plain round tip. Insert tip into top of each cupcake; squeeze as much filling into center of each as possible (the top will bulge).

Chocolate Frosting:

In large glass bowl, microwave milk chocolate pieces on high power 1 to 2 minutes, stirring to melt. With mixer on medium speed, beat in sour cream until fluffy and good spreading consistency. Frost cupcakes. Sprinkle edge with peanuts if desired. Store, covered, in refrigerator up to 3 days.

Voldemort Cake

Some people have titled this cake "Better than Sex Cake" but that isn't a very good name and often embarrasses people if you actually call it that! My sister-in-law and her kids are big fans of Harry Potter books and movies and they have renamed the cake "Voldemort Cake". I have to admit that I have never read the series so I had to be educated on why they gave it that name. Voldemort is suppose to be an unmentionable word if I remember their reason. I like using that title more than the other so it is going to be known as Voldemort Cake at our house too.

Voldemort Cake

1 (8 oz) package devils food cake mix

1/2 (14 oz can sweetened condensed milk

6 oz caramel ice cream topping

3 or 4 (1.4 oz) bars Heath or Skor candy bars crushed

1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9 x 13-inch pan; cool on wire rack for 5 minutes. Make slits across top of cake (or poke with a fork all over) make sure not to go through to the bottom.

In a saucepan on low heat, combine sweetened condensed milk, topping, stirring until smooth and blended. Slowly pour mixture over warm cake, letting it sink into slits/pokes. Then sprinkle crushed candy over cake.

Let cake cool completely, then top with whipped topping, crushed candy and swirls of caramel. Refrigerate.

Mint-Chocolate Ice Cream Cake

This easy and economically friendly--make at home ice cream cake, was a huge hit! I got the recipe from my Betty Crocker email. I will make it again for sure, but I can't wait to try different flavor combinations like chocolate cake or vanilla cake with strawberry ice cream or chocolate cake and a turtle tracks style ice cream. I think the sky is the limit! If you feel like we do that Cake and Ice Cream are MADE FOR EACH OTHER than you are going to love this cake!

Cake

1 Box Chocolate Cake Mix, made according to box instructions.

Filling

6 cups Green-mint flavored ice cream, slightly softened

Frosting

1 1/2 cups whipping cream (I used 2 cups Cool Whip Free--lactose intolerances at our place)

2 Tablespoons powdered sugar

4 drops green food coloring (This will change according to what color of ice cream you use each time.)

Heat oven to 350 degrees. Grease 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake as directed on box. Spoon evenly into pans.

Bake as directed on the box for 9-inch pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil, freeze until completely frozen, about 2 hours.

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

In medium bowl, beat whipping cream, powdered sugar and food coloring on high speed until stiff peak forms. (If using cool whip gently fold until color is evenly disbursed. If you beat it, it will turn runny!) Frost sides and top of cakes with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature for 10 minutes before serving.

Note: This dessert, wrapped in foil will keep up to a month in the freezer. You can also make the ice cream layer ahead of time and freeze it.

For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates.

Boston Cream Pie/Cake

I have made this delicious cake with both chocolate and yellow cake. Both are delicious and have gotten rave reviews by those eating it! I will say that the yellow cake really does make it taste like a Boston Cream Pie. The pudding layers make the cake so incredibly moist. It is a cake that looks like it takes a lot of time, but it really is quick and easy.

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding (I use two small boxes)

1 cup cold milk (1 cup of milk per box used)

1-1/2 cups thawed COOL WHIP Whipped Topping (because I use two pks of pudding I use the entire container of cool whip)

1 round yellow cake layer (8 or 9 inch)

1 square BAKER'S Unsweetened Chocolate

1 Tbsp. butter

3/4 cup powdered sugar

2 Tbsp. cold milk

(I add 1 teaspoon vanilla)

Make Cake according to box directions. Cool Completely!

BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

STACK cake layers on serving plate, spreading pudding mixture between layers.

Melt bakers chocolate and butter in microwave for 30-1 minute on high until melted (care not to burn it). Add the milk, then add 3/4-1 cup powdered sugar depending on how thick of a consistency you desire.

This is where I add 1 teaspoon of vanilla.

~Recipe taken from Kraft Foods Food and Family Magazine. It can also be found on their website.

Banana-Cinnamon Bunt Cake

Hugh sneaking a taste!

My kids loved this recipe. I personally will use homemade frosting next time, and I will probably leave the cinnamon out of the frosting because there is so much in the cake; if I even frost it at all. This cake was surprisingly rich. (We got this recipe from Betty Crocker's recipe newsletter).

1 Box Super Moist Yellow Cake Mix

1/2 cup water

1 cup mashed very ripe banana's (2 medium)

1/2 cup butter or margarine, softened

2 teaspoons ground cinnamon

3 eggs

1/2 chopped walnuts (we always use pecans)

Cinnamon Glaze

1/2 cup Betty Crocker Rich and Creamy cream cheese ready-to-spread frosting

2 to 3 Tablespoons milk

1/4 teaspoon ground cinnamon (I used 1/8 tsp. but will leave it out next time)

Heat the oven to 350 degrees. Grease 12- cup bundt cake pan.

Beat cake mix, water, bananas, butter, cinnamon, and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan.

Bake 43 to 53 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Stir all glaze ingredients in small bowl until thin enough to drizzle. Drizzle over cake.

Pumpkin Mini-Muffins or Cake

This is a Fall must have for us. These mini muffins quickly disappear from the kitchen and please the palate. If you like pumpkin flavored goodies in the fall this is a must try for you! I got this recipe from my friend Lynnette when we lived in Connecticut several years ago, while Jack was in graduate school. Our kids took these to preschool for their snack to share and they were a hit there too. Lynnette has changed her recipe since giving it to me. The one posted here is the version I have always cooked, but I did check Lynnette's blog right before posting this and noticed that she has made a change in her recipe. She uses one cup of packed brown sugar and one cup white; everything else is the same.

Happy Fall Baking!

Pumpkin Mini -Muffins or Cake

Cream:
2 cup granulated sugar or (1 cup white sugar/1 cup brown sugar)
4 eggs
¾ cup vegetable oil
2 cups canned pumpkin (15 ounce can)

In a separate bowl, stir together, then mix in:
2 cups flour (9 ounces)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ginger

For muffins: line mini-muffin tins with muffin papers. Fill each cup about ¾ full with batter. Bake at 350 for 12 to 15 minutes. Remove from pans, cool completely and then frost with cream cheese frosting.


For Bundt Cake: Pour into greased bundt pan, bake about 45 to 50 minutes at 350 degrees. Cool in pan for 5 minutes before inverting onto cooling rack. Frost or not.

For Cake: Pour batter into greased 9 x 13 inch pan and spread evenly. Bake 30 to 40 minutes in preheated 350 degree oven. Test center with toothpick to ensure center isn’t undercooked. Cool completely before frosting.
(* I also noticed that Lynnette had used a chocolate drizzle frosting with this cake in her picture. Chocolate? Can't go wrong there!)

Cream Cheese Frosting:
8 ounce cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla
4 (or more) cups powdered sugar
1 teaspoon milk (if needed)

Beat on high speed of mixer until smooth and glossy. Add milk or more powdered sugar to achieve desired consistency.

**I have now tried it with both chocolate and cream cheese frosting and I cast my vote for the cream cheese frosting by far.

Fresh Peach Dessert

This recipe is in our family cookbook with both my Aunt Julie and my sister Sherri's name by it. I am so glad that they both shared this recipe, because it is AWESOME! I have never served it when it hasn't gotten rave reviews. Last year I even had a husband contact me and tell me that I needed to give the recipe to his wife because it was a new favorite of his. I hope you have a chance to get some great peaches this fall season and give this recipe a whirl. You will not regret it!

1 small box Orange or Peach Jell-o (orange gives it better color)

2 cups water

2 teaspoons lemon juice

1/2 cup sugar

3 Tablespoons cornstarch

Cook the above ingredients in a small sauce pan until clear. Cool, before adding 4-5 cups (6-8 peaches) fresh peaches. DO NOT LET SAUCE SET-UP when cooling.

Mix together in a seperate bowl:

1 can sweetened condensed milk

1/4 cup lemon juice

1 (12oz) cool whip

Lorna Doone cookies or white cake mix serves as the crust. (Sandies shortbread cookies work fine too. Just crush them so they cover the bottom of your dish better).

For the cookies: lay them flat in the bottom of a 9 x 13 cake pan and then top with the sweetened milk and cool whip mixture. Then top with peaches/jell-o mixture. Put in fridge until set up.

If you choose to use white cake divide it in half and put it into two cake pans (or a large sheet cake/jelly roll pan) and bake as directed (until a toothpick comes out clean); cool completely. Then follow the directions listed with the cookies.