How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.
I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. How to Make Marshmallow Fondant. How to: Decorate with Royal Icing. How to Decorate with Royal Icing I have posted many times about sugar cookies I have decorated with royal icing. I just don’t think you can beat the gorgeous detailing and smooth finish that royal icing provides. Though I have done my best to share all my tips and tricks in other posts, many readers have requested a “how to” post with step-by-step photos.
So for those of you who need the visual guide, let’s decorate with royal icing! Once you have all your supplies together, invert the pastry bags so that they will be ready to be filled with icing. Divide the batch of royal icing between the various airtight containers and color each as desired. Transfer the colored icings to the prepared pastry bags. Pipe outlines around the edges of your cookies. Let the icing outlines set for at least one hour before proceeding. With any of the piping bags that are not in use, store them upright in a drinking glass with a very small amount of water in the bottom. And you’re done! Baking and Cake Decorating Resources. American Cake Decorating. Cake Decorating Tips. Cake Decorating, Part I Cake Decorating. Cake Craft Shop - cake decorating, cake decorations, sugarcraft, cake making equipment, cake & confectionary packaging.
Cookie Cutters, Cake Decorating Supplies, Chocolate Making Supplies, Chocolate Moulds, Cake Decorating, Edible Glitter, Sugarcraft Supplies, Cake Tins, Cup Cake Cases, Cake Stands. Allrecipes - Recipes and cooking confidence for home cooks everywhere. Mrs. B's Passover Brownie S'mores. Root Beer Float Cake. Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. That’s one of the great thing about being an adult, you can have a float for breakfast with no resistance. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories.
The taste, the bubbles, the increasingly creamy soda… it take me back to constantly skinned knees, playing in a beat-up old red wagon with my sister, and sitting in front of an old black and white television watching baseball with my grandfather. Funny what a little ice cream and soda can do in your brain, right? But cake!? Answers and cake, just a click away. Here’s what you should know about the Root Beer Float Cake. The cake doesn’t have the same memory inducing effects as a real root beer float. Try this cake. Root Beer Float Cake Baked: New Frontiers in Baking 1 teaspoon salt. Chocolate Pudding Cake Recipe. Five Ingredients or Less Crockpot Recipes - Slowcooker Recipes Using Fewer than Five Ingredients. Banana Bread Recipe.
Photography Credit: Elise Bauer This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why? Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? The beauty of this banana bread recipe is you don’t need a fancy mixer! You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Here’s a quick little video I put together on how to make this banana bread, please check it out! Banana Bread Recipe Print No need for a mixer for this recipe!
The best bananas to use for banana bread are those that are over-ripe. Ingredients Method 3 Mix in the baking soda and salt. Hello! How to: Perfect Buttercream Icing. You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday.
Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). How to make marshmallow fondant. How to Make Rough Puff Pastry Dough. Length: 11:53 Produced By: Sarah Breckenridge; Videography by Bruce Becker, Dariusz Kanarek, and John Ross; Edited by Cari Delahanty; Food styling by Safaya Tork There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor. But creating hundreds of layers of dough and butter that bake up into that flaky texture is a time-consuming process.
In this video, Abby Johnson Dodge demonstrates her recipe for Pear-Hazelnut Tart in a Puff-Pastry Crust, which illustrates how to create a the effect of puff pastry with a shortcut called rough puff pastry. Rough puff pastry puffs up to great heights in half the time. Learn more about Rough Puff Pastry Read the article: A Shortcut to Flaky Puff Pastry Try the recipes: Pear-Hazelnut Tart in a Puff-Pastry Crust and Rough Puff Pastry With classic puff pastry, you wrap a sheet of dough around a slab of butter, and then roll and fold it repeatedly to create all the layers, with lengthy rests in between.