My last post here was two years ago yesterday. I was beginning to feel like creating content for this site was work instead of joy, and a hobby should always bring joy! I’ve just started to feel like I miss creating and sharing recipes though, so I am back, checking in with you all, and hoping to share new things here again- maybe a little less frequently than my usual one time per week though!
So… a lot has happened in these two years! Just after I posted my last recipe here, I began walking every morning with a friend I’d known for about 8 years named Nick. We walked all that fall, winter and spring and became really close friends. Last summer he asked if I’d be interested in dating (which I was!), in December he proposed, and we were married 5 months ago! It is such a wonderful thing to have someone to walk life with. He is an incredible man, and I’m so thankful that God brought us together!
Plus he loves desserts as much (maybe more!) than I do!
So obviously our wedding cake was a really important element of our wedding! My dear friends Megan and Wendy Davis from Happily Ever After Cakes did our cake and it was incredible on several levels.
First: They live almost 10 hours away. They made the cakes, drove them cross-country and assembled them here.
Second: Our wedding theme was confetti, and they matched our colors perfectly in fondant.
Third: It was a 5 layer cake- and each layer was a different flavor with a different filling. And all of the flavors were epic. I tried them all (of course!)
Wendy and Megan make delicious cake (top secret recipe) and amazing fillings, but what puts their cakes over the top is their made-from-scratch fondant. I usually want to peel fondant off to get rid of it- but not this. It’s soft, and sweet, and absolutely delicious.
Megan shared their recipe with me on a visit several years ago, and I posted about it here. I thought it was worth a second share though- just in case you missed it the 1st time, so here you go: (printer-friendly recipe)
INGREDIENTS:
- 4 cups mini marshmallows (half of a 16 oz. bag)
- 4 cups powdered sugar- plus a little for dusting.
- 2 tsp water
- 1/2 teaspoon of clear vanilla
- gel colors to color fondant as desired
DIRECTIONS:
- Place your mini marshmallows and water into a large mixing bowl and microwave on high for about one minute- until they are puffy and melted.
- Stir them together with a rubber spatula until they are completely smooth (if not melted completely, put them back in the microwave on high for 5-10 seconds).
- Add clear vanilla and mix well.
- Add about 1/4 of the powdered sugar, stir until smooth, add another 1/4 and stir. It will become difficult to stir and very sticky.
- Pour the rest of the powdered sugar onto a clean counter or cutting board.
- Scrape the sticky fondant mixture out of the bowl and onto the powdered sugar and begin to knead it together with clean (powder sugar coated!) hands. It will gradually become like a smooth clay consistency. Use a metal scraper
to keep it from sticking to the counter/ board.
- This can now be colored with gel, rolled out and cut, or stored (tightly wrapped) in the fridge for about one week.
- Have your cupcakes or cake all made and cooled.
- Make enough fondant to cover your item(s). Here is a great chart by Wilton to help you determine how much you’ll need for various projects.
- Make up some thick buttercream icing (recipe here) and you are ready to go!
My thoughts: YAY! It is fun to be at a place where I can jump back into sharing my ideas here again. I’ve missed you all! Until the next recipe….
Enjoy!
in Purple, Blue, Green, Red, Orange and Yellow.
from Pampered Chef)
to remove the centers!
EASYBAKED 