Sunday, August 24, 2008

Baby in a Blanket Cupcakes & Marshmallow Fondant

The perfect edible artwork for a baby shower!

These adorable little cupcakes were inspired by my talented cousin, Beth. Her favorite hobby is cakes decorating, and she is really good at it! The 'Marshmallow Fondant' recipe that she gave me (listed below) is AMAZING! I can't believe how easy it is to make, and how much better tasting it is than the store bought Wilson brand fondant (not to mention 90% cheaper!). It is like playdough you can eat!

Babies in a blanket ~ Cupcakes

Fondant~ Skin color (pinkish), and pink
Cupcake mix
Icing sugar (make your own or pre-made)
Zip Lock bags (one for each color fondant)
Lg. Container (for baby heads)
XL. Container (for cupcakes)
Wax paper
Rolling pin
Knife (sharp edge)
Paint brush (clean!)
Black edible pen
Whoppers candy (I used strawberry flavor, because that is what they had at Ralphs, but you could use jelly beans or anything else you can think of).

*make cupcakes
SET- UP Fondants
Zip Lock bags
Wax Paper
Sm. Container
Paint Brush
Black Edible pen
Rolling Pin

SET UP WORK SPACE- Set down wax paper on your work area. (I tacked it down with tape on the sides…)- Fill your small container with warm water.- Have flour near by just in case the fondant gets sticky you can dust it.- Place your larger container where you can grab it when you're finished.- You will need a knife to cut the fondant into pieces you will need to use.- Zip locks near by so that when you finish using fondant you can immediately put in away and avoid drying out.

(SKIN COLORED FONDANT) Cut off enough to make a ¾" balls. This will be the head of the baby. (continue on with how many you want)- Using more skin color fondant. Take out paint brush, dip it in the water, tap the excess off, brush on the front/sides of the head – mid way. - Put excess fondant into zip lock – remove air and seal.-(BLACK FONDANT) Roll very thinly cut off not quite ½". Make a single curl in it. Again repeat paint brush procedure. Dab water on the top of the head of the "baby" place the curl or bow. I also added a tiny nose. You might have to hold it there for a little bit. (Baby heads are done… they need to dry now. Put them into the med. Container or a container where they are NOT touching each other. Leave them to dry over-night)

CUPCAKES:-You are just making them tonight. No icing. Let them rest over night.

DAY OF SHOWER:(Baby heads will be completely dry now)- Start by setting up your area once again like you did the night before with the exception of the additional gum drops. (You'll be making baby blankets next)- Easiest is to line the cupcakes in front of your work space so that they are easy to grab.- Place your head in front of the cupcake. If the baby head doesn't stay by itself, use more icing in that area and maneuver the head into the icing so that it's snug and stays.- I iced the cupcakes, found a nice spot for the head (I used edible markers to draw on the eyes, and a small dowell to poke a yawning mouth on some of them). Roll out flat, cut into a circle that is long enough that will drape over the cup cake. I used my 'Creative Memories' scrapbooking supplies - I found a circle that would work, and used that as a pattern. I cut into the fondant with a sharp knife, and pinched the edges of the blankets to make it look wavy. Drape the "now blanket" over the cupcake and baby. From looking at the picture I am posting, I think that the blankets look the best when they are pulled over both of the whoppers, and rest at the fondant neck of the sweet cupcake baby. The last thing I added was the bow on the babies head. The little flower on the baby blanket was made with a small cookie cutter. As long as the blanket is not completley dry, the flower will just stick on. If the blanket is dry, just use the paint brush dipped in a tiny amount of water to attach the flower. If I had more time, I would have added a larger yellow flower behind the small pink flower for a richer textured look.

There you have your baby in a blanket… I will warn you, these are too cute to eat, although they are fully edible! You may want to make a few plain cupcakes for guest to eat.

Marshmallow Fondant (MMF)

16 oz. white marshmallows
2 Tbsp. water
2 lbs. confectioner's sugar, sifted (8-9 cups, powdered sugar is the same thing as confectioner's sugar)

Liberally grease a large section of your counter top with the shortening (you can also use a large bowl, but I think the counter top is easier). Pour about half of the sugar over the shortening and make a large well in the center.
In a double boiler or the microwave, heat the marshmallows and the water until melted. Pour over the powdered sugar and mix (I like to use my hands – greased of course – to do this. Just be careful because it is quite hot at first).
Knead, adding more sugar as needed, until the mixture is not sticky. (I have never used all 2 pounds of sugar.)
Wrap airtight (I usually wrap in plastic wrap and then stick in a ziploc baggy) and let rest overnight for best results.
When you are ready to use it, dust your work surface with cornstarch and knead until pliable (you can microwave it for a few seconds to help soften it if you need to). Then shape or roll as thin as you want with a rolling pin dusted in cornstarch. To keep it from sticking to your work surface, turn rolled dough frequently and continue dusting with cornstarch until you have reached the desired thinness.

Q:Beth, At what point do you add the food coloring to the fondant recipe? Thanks, Dana

A:Dana, If you want all the fondant one color, you can mix it in when you combine the marshmallows and sugar. If you want several different colors, you knead the color into the fondant when you are ready to use it. Just make sure you do not use liquid food coloring. You have to use either paste or gel coloring or it will mess up the consistancy of your fondant. Have fun!Beth

Thank you, Beth!