Happpppy Easter!! The last few days we’ve had absolutely beautiful weather. That (& Pinterest) inspired me to design this springy, yet simple watercolor cake. It’s very artsy feeling to me. I fingerpainted the polka dots. (which was quite fun) and that added the painted look.
First I started with 4 layers of plain yellow cake. I used box mix this time. I haven’t had lots of practice with from scratch cake, since the last time I tried it, the cupcakes ended up tasting like cornbread. Not exactly what I had been looking for!
Then I mixed up some Classic Buttercream Icing. (recipe below)
Then I put the buttercream between the layers and on the sides and top.
After that, I mixed up the marshmallow fondant. You start with microwaving 1 cup of marshmallows with 1 Tablespoon of water until soupy.
Soupy marshmallows after being microwaved for about 30 seconds, & then mixed for a minute or two.
Next, add 1 1/2 cups – 1 3/4 cups of powdered sugar, ( I doubled the recipe to cover the whole cake) and mix until the marshmallow and sugar is mostly combined.
Transport it to a cutting board or flat,clean surface covered with powdered sugar. Coat your hands with Crisco or butter and knead that fondaaant! If you want to add coloring, go ahead & knead it in now. If you really don’t want to get any coloring on your hands, then during the marshmallow step mix the food coloring into the soupy marshmallow.
Re-cover the cutting board with powdered sugar, and roll the fondant out with a rolling pin. Pick up the cutting board, pick it up, put it over your cake and flip it over, letting the fondant drop onto the cake.
Ta-da!! Smooth it out all over, and cut the excess fondant off. Be careful, the fondant rips easier than you think it would. I rolled out the excess fondant and used that for the polka dots.
You can use any round household objects to cut the dots out. I used large, medium, and small dots. Stars or hearts would be cute too, cookie cutters would work terrifically for that.
Attach the dots by coating one side of the dot with water, and then pressing them lightly onto the cake.
There ya go! A sweet treat for any sunny day or special day.
Eat it up. I hope you all had a terrific Easter!!!
This recipe is from a Wilton cake decorating magazine we have.
1/2 cup solid vegetable shortening (I used butter instead of shortening, since we didn’t have any)
1/2 cup butter or margarine
1 tsp. Clear Vanilla Extract
4 cups sifted confectioners sugar
2 Tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.