Jasmine Cake

Here is the cake that we did for my neice. It turned out so cute. The only thing was that I put it on the wrong way (it had been speared with a paintbrush and we had to repair it). That should have been on the back. It was still cute. I like to make charachter cakes that represent the character rather than stick a toy on top. I think we did a good job of capturing the essence of Princess Jasmine.

rainbow trout cake

This is the most amaizing cake that we've made. totally loved it, we did a great job, heather is awesome ( even though she didnt want me to do the scales on the fish, but of course i didnt listen to her), we actually made two cakes that day and it was fun making them.

leduc cake

Here is the cake I did for Lauren LeDuc's reception. I like the way it turned out, the only thing is now that I see the picture the center cake looks a little off-center. I didn't notice it at the wedding, it's killing me. Oh well, it was a cute cake. I was REALLY worried about how all the colors would look on the cake with the flowers and the ribbon. But if you could have seen the reception hall it totally went with their theme.

Thanks for the unbelievable shots Melissa, you are awesome! I wish so badly that you guys were here. I've got people calling me for cakes and I'm not able to take all of them. It would be so fun to work with you guys. I miss you so, so, so, so, so much!

Edna's MM Fondant Recipe

She uses lemon juice and corn syrup

Ingredients:
15 oz. mini marshmallows
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract 2
lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening

Directions:
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

Icing a Cake

http://

I liked the way she does it.

Royal Icing Petunias

http://

I thought these turned out really well and she is good at explaining it.

MM Fondant Recipe

http://whatscookingamerica.net/PegW/Fondant.htm

Sorry about the spaces.. it wont let me take them out.

Here is a MM Fondant Recipe I found.

MM (Marshmallow) Fondant Recipe

16 ounces white mini-marshmallows (use a good quality brand)
2 to 4 tablespoons water (too much water will make it unstable and crumbly)
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Optional:

2 tbsp of Gum Paste Powder (if you want Gumpaste/Fondant mixture)

1 tbsp vanilla extract or flavoring (you can use clear if you need a really white fondant)(make sure to use less water)

NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Add flavoring. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.