Not Just for S'mores Anymore!

Let me just put this out there, I'm a buttercream frosting kind of girl. To me there's nothing better than a big ol' corner piece of cake, other than maybe a corner piece of cake with ice cream! I personally don't like the taste of fondant but I have to admit, it does make a beautiful end product. I mean, what's the point of eating a cake if there's no frosting and you just pull off the fondant?! But, sometimes you just have to use fondant and when that time comes, there's marshmallow fondant. Yep, fondant made out of marshmallows. I swear, it really does taste like marshmallows (but it does still have the same texture as other fondants for those of you with texture issues). While it tastes way better than regular fondant, it melts a little bit more easily so it's not quite as versatile but great for indoor parties!

Fondant TP roll 1st anniversary cake

Marshmallow Fondant
8 oz mini marshmallows (if you plan on coloring the fondant, get similar colored marshmallows)
1 lb (4 C) powdered sugar, plus extra for dusting
2 T water
Flavors/extracts/colors (vanilla, lemon, chocolate, peanut butter, etc)

In a large microwave safe bowl melt the marshmallows for about 1 minute. Stir with a silicone spatula until all the little 'mallows are melted. Add the flavors/extracts/colors at this point if you are only making one color or flavor for this batch, otherwise add those after the powdered sugar.

Add the powdered sugar 1 C at a time and carefully stir it in. Continue to add sugar until it won't take anymore. Scrape the mixture out on to a work surface that has been very much covered/dusted with powdered sugar. Dust your hands with sugar too, and start kneading that sticky mess of marshmallows with the rest of the sugar that wouldn't stir in. Continue to knead until the fondant is smooth, elastic, and not super sticky. Too much sugar here will make the fondant stiff and difficult to work with.

*If you are making multiple batches of flavors/colors, split up the fondant and shape each one into a disk. You'll knead the flavors and colors in with your hands so gloves would be a great idea at this point. Add the extracts/colors to the center of the disk and fold the fondant in on itself. Knead the fondant until the colors are completely incorporated and no longer streaky.

To use right away roll it out on a powdered sugar covered surface. To store for later wrap tightly with plastic cling wrap and keep in the fridge. You'll need to microwave it for 10-15 seconds and knead it a bit before rolling it out after you take it out of the fridge.

Once it's rolled out, roll it on to the rolling pin and unroll over your cake that has been crumb coated (and the crumb coat should have 'crusted' by now). Smooth the fondant on with your hands starting from the top down smoothing out any pleats and wrinkles as you go and pressing it lightly into the cake. Cut the extra off of the bottom (I use a sharp pizza wheel cutter). Get out your plastic fondant smoother and go back over the fondant to take out any leftover fingerprints and wrinkles. Cut off any excess fondant. I stick mine in the fridge at this point to firm the crumb coat and make sure it sticks to the fondant.

At this point you cant decorate the rest with buttercream (YUM) or other fondant decorations. There are tons of little tools to make flowers and molds to make borders that will make your cake stand out!

Fresh and Sweet

Summer is the perfect time to bake with fresh fruit. I made a delicious fresh strawberry pie for the 4th of July along with some cookies, of course. Now, if only I could have one of you send me some of the fresh berries from Mary's Berries I think that's the only way this pie could be any better!
This recipe is a three part-er, the crust, the 'filling', and the glaze.

Doesn't that look pretty-ful?

One Crust Pie Pastry
2/3 C shortening
1/4 C butter (cold, cut into pats)
1/2 t salt
2 1/2 C Flour
1/4-1/3 C ice cold water

In a mixer, sift in the flour, add the salt, add the shortening and turn on to low. Add the butter one cold pat at a time (make sure it's cold! Have I said that enough?!) Once the dough looks like a crumbly mess add the water 1 Tablespoon at a time. You'll have enough water when you can reach in and squeeze the dough and it holds together but isn't sticky. Roll the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour. Before rolling out, let it come to room temp for about 15 minutes. I like to roll mine out on a silpat mat, but any floured surface will do. When you roll it out, aim for about 1/4 inch thick. To get it into the pan easier, roll the dough onto your rolling pin, and unroll into your floured pie pan. Fix the edges how you like them, I like to roll the tops in and seal with a fork. Now, put it back in the fridge for 30 minutes. Super important here before you blind bake a pie crust (that's baking without filling). Preheat the oven to 350, prick the bottom of the dough with a fork to let out the steam, cover the edges with foil and bake for 8 minutes. Take the foil off and bake for another 12. Let the crust cool completely.

Strawberry Pie 'Filling'
8 C washed, hulled, and sliced in half berries
1/2 C Nutella or sweetened cream cheese

On the cooled pie crust, spread the Nutella or cream cheese over the bottom. Arrange the strawberries in a pretty circle. Refrigerate. Done.

Strawberry Pie Glaze
1 1/2 C strawberries, washed and hulled (these can be the ugly ones that weren't good enough to go in the pie)
1/2 C water
1/2 C sugar
2 T cornstarch

In a blender combine the berries and water. On the stove stir together the sugar and cornstarch, pour in the water/berries mix. Heat on medium until bubbly (not boiling) and thick. Remove from heat for 10 minutes and do NOT stir while it's cooling. Feel free to stir while it's cooking though.
Just before serving pour or brush the glaze over the pie. Do not do this more than 3 hours before serving or you'll have a mushy mess. And if you have left over glaze it's basically strawberry jelly. YUM! Super delicious on toast.