Marshmallow Fondant

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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)

Directions:

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.

 

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Rainbow Cupcakes

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     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

Directions:

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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Peach Cupcakes

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Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!

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You will need:

For cupcakes-

– 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

For frosting-

-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!

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Vanilla Bean Whipped Cream

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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)

Directions:

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.

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~Happy Baking!

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

Pot of Dirt Cupcakes

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We loved our April box!  Such a fun theme and cute items, the possibilities are endless!!  We hope you loved it as much as we did!  We would love to see what you made, don’t forget to tag us and share!  Use #mybakersbox and #madewithmybakersbox

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Our dirt cupcakes are not only adorable, but delicious!  Start out with your favorite chocolate cupcake recipe, or you can cheat like I did and use a box mix!  The end of school year is winding down for my kids, so we are busy!  I am all about getting some extra help some days, so using a premade mix did the trick!

Let cupcakes cool completely and then start decorating!  I took about 10-15 Oreo’s and added them to my blender, mix until crumbly and it resembles dirt.  Frost cupcakes with chocolate frosting, dip in the Oreo’s until completely covered.  Add in daisy cupcake pics from our April box and ladybug and bee sugars!  My boys loved doing these!

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For another fun idea, add cookies to the top of our Chocolate Mousse and add sugars!

~Happy Baking!

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Lemon Cream Cheese Frosting

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This frosting is perfect to add to cupcakes, cookies, breads and more!

  

You will need:

  • Two 8 ounce packages softened cream cheese
  • 3/4 cup (1 1/2 sticks) softened unsalted butter
  • 4 cups powdered sugar
  • 1/8 teaspoon lemon oil
  • 1 teaspoon vanilla extract

Directions:

Using an electric mixer, beat cream cheese and butter in a large bowl until light and fluffy.  Slowly beat in powdered sugar, one cup at a time.  Ad in lemon oil and vanilla until completely mixed.  Cover and refrigerate until just firm enough to spread or pipe, about 30 minutes.