Step 1: Supplies and Info Needed
2 boxes of desired cake mix
Flavoring extracts (vanilla, almond, butter)
Mini and regular size marshmallows
Rice Krispies cereal
Gel or other food colorings
Food-safe paint brushes
Two 6" cake pans
Two 10" cake pans
Various tools for detailing the fondant (I use a set that was made for clay sculpting)
Knife to carve cakes
2 quarter sheet cake boards w/ foil to cover
Piping bag and tip #'s 1 & 3
Cake icing spatula
1 large plastic support dowel (can be gotten at Hobby Lobby and other places that carry a good selection of cake decorating supplies)
I use the WASC (white almond sour cream) recipe found here to make my cakes instead of using the box directions, as this recipe makes the cake a bit sturdier which is better for the sculpted/3D cakes: http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
I use this recipe for the buttercream icing; I made one batch of this for this cake:
2 cups Crisco
2 lb bag of powdered sugar
4 tbsp meringue powder
2 tsp clear vanilla extract/flavor
2 tsp clear butter flavor
1 tsp clear almond extract/flavor
1/2 tsp salt
Sift the powdered sugar and meringue powder together into a bowl.
In a small bowl or a measuring cup, put in all the flavorings/extracts and then add to that enough water to make the mix 1/2 cup. Add in the salt and stir until the salt is dissolved.
In the mixer bowl put the Crisco and water/extract mix. Beat on a medium-low speed for about 40 seconds, to just get it started mixing.
Next slowly start adding in your powdered sugar/meringue mix while mixing. Once it's all in there, mix on that same slow speed for about a minute.
The Rice Krispie Treats recipe can be found here and also on the side of the box of cereal; I made one batch of these for this cake:
I use marshmallow fondant because it tastes good, is easy to make and is also very inexpensive! I use the recipe found here and I made a triple batch of it for this cake: