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 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!
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!
Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!
You will need:
– White box cake mix
-eggs, water and oil per box directions
-1/4 cup peach preserves
-2 peaches, peeled and chopped
-cupcake liners or cups from our August box
-red and yellow food coloring
-1 cup butter, softened
-1 packet Taylor & Colledge Vanilla Bean paste from August box (or about 1 teaspoon vanilla extract)
-5 tablespoons peach preserves
-3 cups confectioners sugar
-peach slices, or jam for garnish
Mix cake mix according to package directions for cupcakes, fold in peach preserves and fresh peaches. Fill cups or a muffin tin with liners 2/3 of the way full. Using the cups from our box? Just place on a cookie sheet and bake right in them! Bake according to box, or until toothpick inserted in center comes out clean. Cool completely. For frosting, combine all ingredients and mix on medium speed until combined. Add 1 drop of yellow food coloring, and 1 drop of red and mix. Continue to add food coloring one drop at a time until desired color is achieved. Add frosting to a piping bag and frost cupcakes. Garnish with fresh peach slices. You can even create a cavity in frosting and fill with remaining peach preserves!
Don’t forget if you need more cups, you can purchase in our store or in our Etsy shop!
We hope you enjoy the rest of your Summer! Happy Baking!