Homemade marshmallow fondant is pliable, easy to handle, and easy to color and flavor. When Jason and I began working out the details for our wedding cake, only one thing was on the table – absolutely no fondant. I have never been a fan of fondant. Sure, it’s pretty – a smooth,...
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In the written recipe below, I've included ingredients for a single batch. However, in the pictures, I'm actually making a double batch (the whole recipe doubled). Since I make so much fondant, I almost always double these days!
I was loving the cracker recipe alone, then you whipped out the fondant and these turned into the coolest little bikkies everrr! :) Heather B — September 6, 2011 @ 11:26 am Reply I am anticipating have the best smores for all upcoming fall cook-outs. I just need a good marshmellow...
I made three square wrestling cakes, froze them (less crumbs when cutting and carving), cut to desired size, frosted each cake and stacked covered with a homemade fondant you can find the recipehere. It tastes really good, its sweet (store bought fondant has a really unpleasant taste). I...
I made these this week ( we added pecans to the icing) and it’s been hands down the best brownies I’ve ever made. Thanks! Reply Lynda says: April 15, 2020 at 6:57 am Your comment makes my heart happy! Thank you so much for sharing. I am so delighted you like the recipe....
I was planning to try your 7 minute icing recipe for my sister’s birthday cake and i noticed that this recipe is different from the one you adapted from “Joy of Cooking” so I was wondering which one would you recommend? I’m not very good at adjusting things so I usually follow wh...
I then cut strips of the colors and used icing to “glue” them onto the fondant. I also stuck toothpicks between the cardstock and the fondant. After they dried I glued cardboard to the back so they would be sturdy. I then wrote my words on there and stuck them in the cake. I ...
At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. Fudge, classic pralines, and fondant are made by cooking sugar to the soft-ball stage. Firm-Ball Stage – 242°F to 250°F Drizzle a little of this syrup in cold water and it will form a firm...
The main level of the castle was made of two 8″ square layers of moist yellow cake with heart-shaped sprinkles, sandwiched together with butter cream and apricot jam. The upper level was a “fake cake”–a small cardboard box covered with fondant icing. Altogether, there were nine round ...