Marshmallow Fondant


You Will Need:

  •    1/4 cup butter or Crisco (for your hands while kneading)
  •    1 (16 ounce) package miniature marshmallows
  •    1/4 cup water
  •    1 teaspoon vanilla extract
  •    2 pounds confectioners’ sugar, divided (1 cup reserved for work surface and kneading)


Place the butter or Crisco within reach of your work space (a bowl works well). In a microwave-safe bowl, microwave marshmallows on high for 30 seconds to 1 minute just so marshmallows start to melt. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, one cup at a time, until you have a sticky dough. The dough will be very stiff. Dust your work surface with confectioners sugar. Apply some of the butter or Crisco to your hands and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto the dusted work surface and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar. Store in an airtight container for 2 weeks.



We need YOUR help!


We are putting the final touches on our September boxes!  We are having a hard time deciding on 2 flavors!  Please comment with what 2 flavors you would like to see!



Rainbow Cupcakes


     Looking for a fun and easy St. Patrick’s Day idea?  Our Rainbow Cupcakes are super cute and oh so easy to put together!!!

You will need:

White cake mix

Red, orange, yellow, green, blue and purple food coloring

White Liners from your February box

White frosting, homemade or store bought

Rainbow Jimmies from your February box


Make cake mix according to package directions.  Distribute mix evenly in 6 separate bowls.  Line muffin tin with liners.  Add food coloring to bowls, start with a few drops at a time until desired color is achieved.  We love the Americolor gel colors!

 Next fill cupcake liners.  We used a teaspoon and dropped a spoonful of batter into each liner, alternating colors until all the batter is gone.

Bake according to directions, or until toothpick inserted in center comes out clean.  Let cool completely.

Once cooled, pipe with your favorite frosting, and decorate with rainbow jimmies, and or gold sugar!

~Happy Baking!

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Vanilla Bean Whipped Cream



Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)


In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.


~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here

Log Roll Cake



When I came across this recipe, I knew it would be perfect for our July box!  Our woodland sugars are so cute with this!  I had never made a roll cake before, but this one uses a box mix and was super easy!  It is delicious!  I will definitely be making this one for the holidays as well.  I changed the filling and used a different frosting recipe I had seen as well.  This recipe had so many great reviews I have been wanting to try it.  You may never try another frosting again!  I added some caramel sauce to mine which turned our great!  I love that the cake is chocolate, you can use so many fillings with this!  A raspberry filling would also be great!

You will need: 


6 eggs

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar

clean kitchen towel

Chocolate Frosting-
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla


5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter (use real butter, no margarine)
1 cup granulated sugar (not powdered sugar, I used super fine baking sugar)

caramel sauce if desired

woodland and toad sugars to decorate if desired


Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with waxed paper; spray with baking spray with flour.  In large bowl, beat eggs with electric mixer on high speed about 5 minutes, they will be thicker and yellow.


Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan.  Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove wax paper.


While hot, carefully roll up cake and towel.  Cool completely on cooling rack, for about 1 hour.


*Have extra batter, make cupcakes!

While cake cools make frosting and filling!

For frosting, in a medium bowl, microwave whipping cream uncovered on high for about 1 1/2 minutes or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand about 1 minute. Whisk until smooth, then add in vanilla. Refrigerate for 30-45 minutes,  stirring about every 15 minutes until spreading consistency.  It will thicken up quite a bit.

For filling, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will thicken up a lot, you want it thick!  Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy on high. I used my stand mixer.


Add the cooled milk mixture and beat on high till it has a whip cream consistency.  I added a little bit of caramel sauce and mixed till fully combined.


Once cake has cooled, unroll cake carefully, and remove towel. Spread filling evenly over cake.


Roll cake back up, be careful when rolling or transferring as mine started to crack a bit.   Place on platter and frost cake with chocolate frosting. 


Create lines in frosting with a fork to make look like a log, and add woodland and toadstool sugars.


  Store loosely covered in refrigerator. Let stand at room temperature at least 30 minutes before serving.


Log roll recipe courtesy of

Filling recipe courtesy of, click here to view original recipe