Friday, April 30, 2010

Marshmallow Fondant Recipe

This recipe was adapted from PrettyToya's Recipe over at Cake Central

This is the first fondant recipe I have tried and it came out really nicely. This is a VERY MESSY recipe, so be prepared to be covered in marshmallows and powdered sugar :)

Also, it doesn't taste bad, it just tastes like marshmallows!! 


Marshmallow Fondant (MMF)

Ingredients

  • 10.5 oz bag of mini marshmallows
    2 tb water
    2 lb icing sugar (approx. 8 cups confectioners’ or powdered sugar)
    (DO NOT USE ALL OF THE SUGAR)

Instructions

1. Melt marshmallows and water in the microwave. Check after a minute and give them a stir. Continue heating in 20 to 30 second intervals until marshmallows are completely melted.

2. Place about half of the sugar in a bowl or well cleaned surface. Make a well in the middle.

3. Pour melted marshmallow in and mix.

4. Add remaining sugar and continue kneading. (add more powdered sugar in tablespoons as you are kneading until fondant is well formed. Mixture should not be sticky) 


 TIPS:
* I ended up using about 3/4 of the bag of powdered sugar.
* You can use a KitchenAid Mixer to mix the fondant, but I just did it by hand the first time. I plan on trying the mixer next time.
* Be sure to grease your hands with Crisco so that the marshmallows do not stick to your hands :)
* To color your fondant, add gel food coloring and knead it into your fondant.
* To store my fondant, I covered each individual colored fondant in cling wrap and stuck all of the fondant colors in a large airtight container in the fridge.

Tuesday, April 27, 2010

IndyDebi's Crisco Buttercream Icing

This recipe is a recipe I found on Cake Central. The lovely bakers over at the Cake Central forums swear by this recipe!
This is a crusting buttercream, which means it will have a hard coating over it once it dries.

Indydebi’s Crisco-Based Buttercream Icing

Ingredients

  • 1-1/3 cups Cricso
  • 1/3 to 1/2 cup milk, depending on consistency needed
  • 3 Tbsp powdered Dream Whip (*)
  • 2-3 Tbsp clear vanilla, depending on your personal taste
  • 2 lbs powdered sugar (*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.

Instructions

    There’s no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the “sugar-splash” factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary. 
Sami's Notes: 
*DO NOT overmix once you add in the powdered sugar! You will get air bubbles in your icing and it makes the icing difficult to smooth over the cake.
*You can add gel food coloring while mixing in the powdered sugar if you want a colored icing.
*Gradually add in the vanilla to taste (the first time I made this icing, I added in a little more than 2 tablespoons of vanilla and it was really strong for my taste)
*I was pleased with the consistency of the icing, but not so much with the taste so next time around I plan on doing half Crisco and half butter to see if I can find a better tasting version.

Devil's Food Cake Recipe

This is my FAVORITE chocolate cake ever!! I have used this recipe for a long time and just love it. It is moist and chocolaty and if I am not careful, I can eat way too much of it :O)

Buttermilk Devil's Food Cake Recipe (adapted from the Cake Mix Doctor by Anne Byrn)
Ingredients:

  • Solid Vegetable Shortening for greasing pans
  • Flour for dusting pans
  • 1 package (18.75 ounces) plain devil's food cake mix (I used Dunkin Hines cake mix from Target for $0.87)
  • 3 tablespoons dark chocolate unsweetened cocoa powder
  • 1 & 1/3 cup  2%milk (buttermilk was used in original but we were out! LOL)
  • 1/2 cup vegetable oli
  • 3 large eggs
Steps:
  1. Preheat oven to 325 degrees F. Grease and dust pans. Set aside.
  2.  Place all ingredients in large mixing bowl and mix on low speed for 1 minute.
  3. Scrape down sides and beat on medium speed for 2 minutes. Scrape down the sides again if needed. The batter should be thick and well blended.
  4. Fill up cake pans half full and smooth out batter until it is even.
  5. Bake for 30-35 minutes until toothpick inserted in the center of the cake comes out clean.  (I used two of the 6 inch rounds and it took about 33 minutes for my cakes to be completely cooked.) There was enough batter to make an additional 8inch round so you could make 4 of the 6 inch rounds.

Monday, April 26, 2010

Introduction to the Cricut Cake

My Cricut Cake Machine arrived last week and I have had a chance to play with it a little bit. This machine is basically the same as the Cricut Expression, but there are a few alterations that make the Cake machine perfect for cake decorators! Below I have outlined the basic differences.

The Cake Machine is designed to cut fondant, gum paste, and frosting sheets. This is going to be a great tool to have for cake decorating (especially for beginners like me!!).

The cartridges for all machines are compatible with every type of Cricut Machine. That means you can use any cartridges in your Cake Machine and you can use any cartridges in the regular machines!! This is a great thing because there are so many great Cricut shapes out there that would be perfect for cakes!

The Cricut Cake machine is made with food safe products. It is heavy duty, made out of hard plastic and stainless steel! It looks really sleek!





The Cricut Cake comes with an exclusive cartridge called Cake Basics. This cartridge has some really nice decorative shapes on it that would be great for paper crafting too.

And here is a shot of the Cake Basics cartridge!


So let's talk about the differences in the machines:
  • The blade: The Cake blade sticks out of the blade housing, where as the blade for paper crafting Cricut machines retracts into the blade housing when not in use. On the Cake blade housing, there is also a rubber piece that makes it so that no icing pieces can get stuck inside the blade housing.
  • The rollers: The roller on the Cake machine is different than the roller on the other machines.
  • Food guards: there is a food guard that covers the screen, buttons, and keypad so that you won't get food all over your machine. There is also a food guard that fits around the cartridge you are using so that no icing gets stuck into the cartridge housing.
  • Dials: the dials on the machine are made of stainless steel so they can be wiped down easily.

Welcome!!

Hey everyone!

Welcome to my new blog, I Love Cake!! Here I will be showcasing my baking journey!

I have been doing a lot of research and looking up various recipes to try. My Cricut Cake machine has arrived. I have found some great supplies at my local craft store and I am ready to get started.

Some of you might know me as thescrapmaster over at my daily paper crafting blog Scrapmaster's Paradise. I am an avid card maker, stamper, Cricut lover, and scrapbooker. What you might not know is that I am a wannabe master baker and cake decorator. I have loved to bake even as a child. I love baking and want to share my cake experiences with you so I am starting this blog.

My Scrapmaster's Paradise fans have voted and the majority has expressed that they want my cake projects on a separate blog from my paper crafting so here you go! :)

I am also a Stampin' UP Demonstrator so if you need to order any stamping supplies, please be sure to let me know! My contact info is in the sidebar.

Thank you for taking the time to visit. I have a lot in store for you!! Please be sure to sign up to be a follower so you don't miss a thing.

We are going to start this journey from the very beginning and work our way up to more advanced techniques and projects.

Happy Crafting,

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