In this instructable I'll show you how to make a basic buttercream frosting and a cream cheese frosting, as well as delicious orange-ginger cupcakes.
I'll also tell you about fondant making adventures and how I decorated the cupcakes with adorable cats!
Step 1: Making the marshmallow fondant
I am not the most accomplished baker, and had no idea that marshmallow fondant does not firm up over time! The cat heads got a little soft after being on top of the icing for a while, especially the thinner ones.
This is the fondant recipe I used:
- 8 oz mini marshmallows
- 2 tablespoons water
- 1 pound powdered sugar
- crisco as needed!
The basic jist of it is to put the two tablespoons of water and 8 oz of mini marshmallows in the microwave in a HUGE bowl, 30 seconds at a time. After every 30 seconds, stir them and pop them back in. Keep doing this until they're nice and smooth.
Once that's done, dump 3/4 of the powdered sugar into the marshmallows and coat a spatula with crisco and stir stir STIR.
Don't stop stirring until most of it is combined. The fondant should be forming a bit of a ball at this point. Then grease your counter AND hands with crisco, dump the lump out of the bowl and knead it like crazy. If it's still super sticky, keep putting powdered sugar on top and mixing it in. After 5-10 minutes of adding powdered sugar and kneading, you should have a smooth, barely sticky piece of fondant.
Coat it in crisco, wrap it in plastic wrap, and pop it in the fridge until you're ready to work with it.
I apologize for the lack of photos - maybe one day I'll do a tutorial over it. I just really wasn't sure how it was going to go so I didn't bother documenting it. :P