Wedding Cakes

With all my work with fondant, I have had a lot of fun making cakes like this one for Cami's wedding. Here we just have a basic double layer 9" circumference chocolate cake covered in my wonderfully simple marshmallow fondant recipe that I borrowed from my sister Susan. At the bottom you see the double ribbon which adds a hint of color and texture. Then, of course, there is the cake topper with the love birds and some beautiful roses and mint flavored decoration balls.


Here you see the cupcake tree, decorated by Cami's cousins and the cupcakes created the night before with the help of Carin, it takes a while to make the frosting and considering how much we put on each cupcake, it took a very long time, however, it worked out well and looked Be-a-u-tiful.

Marshmallow Fondant Recipe (by Manny Ramirez)

• 16 ounces white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
• 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
  

1. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.

2. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

3. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

4. Start kneading like you would bread dough. You will immediately see why you have greased your hands.

5. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.

6. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

7. Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.