kitchenaid

I made a video on how to cover cupcakes with fondant using store bought frosting and a pasta maker to roll out the fondant. It worked very well, and tasted great. I will be following up with a tutorial on using these cupcakes as a base to apply cutouts from the Cricut Cake. Fondant recipe: Place 16 ounces of mini marshmallows and 3 tablespoons of water (or 2 1/2 tablespoons of water and 1/2 tablespoon vanilla flavoring) in a bowl greased with Crisco. Microwave for one minute, mix, and continue microwaving 30 seconds at a time until the marshmallows are all melted. Add one tablespoon of Crisco vegetable shortening to melted marshmallows, and mix to incorporate (this will help to make the fondant more pliable). Place 8 cups (2 pound bag) of confectioner's sugar in a large mixer (kitchenaid), and then pour the melted marshmallows in. Begin stirring the mixture together on low, and continue until almost all of the sugar is incorporated into the marshmallow (not all of it will mix in), and until fondant is no longer very sticky. If you want to color it all one color, add the coloring now. Pour fondant out onto a surface sprinkled with powdered sugar, and knead adding more sugar if necessary. Store for several weeks in an airtight container on the counter or refrigerated.

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