Thursday, May 27, 2010

Pink Camouflage Cupcakes

Last night we had our Young Women's camp kickoff. We drafted the girls into "A Righteous Morgan(our town name) Youth." Get it......."A.R.M.Y." Of course we needed some treats afterwards. I thought these pink camo cupcakes turned out pretty cute, and were a lot of fun to make. I really like working with marshmallow fondant. You can get a nice clean look, it is fairly easy to make, and tastes way better than pre-packaged fondants. This was my first experience covering cupcakes with fondant. It wasn't too difficult, but slightly time consuming (maybe 5-10 min. per cupcake to decorate).

How I achieved the camo effect for my cupcakes:

Cut out with a circle cookie cutter about the size of top. Smooth fondant on cupcakes prepared with a thin layer of butter cream.

Here is the marshmallow fondant recipe I like to use. I found it on Wilton's Forum, from "Bunnywoman", but the original origin of it I do not know. Thank you for sharing "Bunnywoman". This is a wonderful recipe, with excellent tips.


The recipe is as follows:

Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar

Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and STIR WITH A SPOON until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

You can make a large batch of this fondant as well by doing this:

Large batch of Marshmallow fondant
1- 16 oz bag of mini marshmallows
2 tbsps water
2 lbs powdered sugar (8 cups)

Do the same procedure as above.

Tips for success from Bunny:
I add any flavor Lorann Oil flavorings to this. Something that will compliment my cake well. What I do is cut back on the water and add about 1/8 tsp Lorann flavoring. You can certainly add more (especially if I make the large batch) for a more of a pungent flavor, just adjust the water amount accordingly. *****The more liquid you add to this will make it stickier to work with. Try to be accurate in measuring the liquid.*****

If it is way to sticky to work with then cut back on the amount of liquid that you used by about 1/2 tsp. This will help.
Let it sit out and "air dry" for about 10 minutes.
Use a small amount of Crisco on your work surface and hands. A little goes a very long ways so don't go over board with the Crisco.

Knead the dough with a spoon!!!!! Do not attempt to pick it up and knead it too soon. This dough is hot when comes right out of the microwave!!!!! I say this because I have had people contact me saying they received a burn from it. I can almost knead it fully with a spoon.

Dough that is not in use must stay covered with plastic wrap or it will dry out. Or place it in a Ziploc bag. That works too.

Dried out Marshmallow fondant: place it back into the microwave and nuke it for a few seconds to revive it back to its original state. The bigger the batch the more time on the microwave. Example: small batch 3-5 seconds.......large batch about 10 seconds. Microwaves vary too so keep that in mind.

Coloring: well I have experimented with this several different ways. If I want to make the whole batch of Marshmallow fondant one color then I have added the color, just Wilton paste color, Americolors, or Chefmaster colors.....any will work for this, when I pull the bowl out of the microwave when it looks "soupy". Stirred it up and then added the powdered sugar. Otherwise I have added it after it has come together and kneaded it in by hand. I use plastic gloves too when I do this, because otherwise your hands are never the same!!!!

You can work with this just as you would the regular fondant. Pizza rollers cut this very well. Ribbon cutters work fabulous too for this. I can make bows and drapes, push molds etc with this. I love the taste of this stuff. Great on the pocketbook too!!!!!!

Happy Decorating!


Hannah Jeffery said...

those are so cute!

Elizabeth said...

Oh, I love this. My 11 year old daughter is a huge fan of pink camo and I think this might be a perfect idea for birthday cupcakes! I found you via frog blog and now **following** I can't wait to read more!

Just for Kicks...I mean Cakes! said...

I love Bunnywoman too! I use her White Almond Sour Cream cake recipe and it is a hit all around. Gotta love that Wilton forum!