Thursday, January 10, 2013

Imbolc Cooking. Bring forth the new seedlings

These are made with mini planters and chocolate cake. then when cooled you use fondant to color and create the sprouts.

Marshmallow Fondant

16 oz package marshmallows, I used mini's
2 Tbsp water
1 Tbsp corn syrup, light
2 tsp vanilla, clear
2 lb confectioners sugar (remove 1 cup of sugar and set aside. you may or may not need all the sugar)
pinch salt
 FONDANT: Keep in mind that working with melted marshmallow is sticky business, so before you get started grease a large microwave safe bowl, the bowl of a mixer stand, a spoon/spatula, and the dough hook. This will keep the marshmallow from sticking and make for a much nicer clean-up.
Add marshmallows and water to prepared microwave bowl. Microwave on high for 60 seconds. Stir with greased spoon/spatula. If all marshmallows have not melted, microwave additional 30 seconds, stir until smooth. Stir in vanilla.
Remember to remove 1 cup of confectioners sugar and set aside. Combine remaining sugar, cocoa and salt; sift into prepared mixer bowl; make a well and pour marshmallow mixture into well. Turn mixer on lowest speed. Mix until mixer begins to sound strained, and then turn up one speed. Once all the sugar is combined turn mixer off. If mixture is sticky add 1/4 cup of the reserved sugar until mixture is no longer sticky.
Divide fondant; form into 2 balls and lighty grease with shortening. Add gel coloring to one ball and knead until color is completely blended and you reach desired color. Wrap each ball tighty in plastic wrap and let rest 2 to 3 hours. Always keep unused portions wrapped.
When ready, lightly grease the area where you will be working (also lightly grease rolling pin); roll fondant out fairly thin but thick enough to handle.
 Cut into desired shapes and add shapes to cup cakes by making a hole to put them in.

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