n pans.
To make fondant icing, stir fondant in a small bowl
Dust a clean surface with icing sugar and roll out the
oll the pink and yellow fondant icing out to 1-inch thickness
over and refrigerate. NOTE: Buttercream Icing will last for weeks as
o comdine the almond meal & icing sugar by sifting through a
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
br>Level each layer with icing. Add the next layer of
ands and counter when the fondant is sticking. If the mix
4-inch circle of pink fondant.
Enhance the folds at
Divide fondant into 3 equal pieces. On
arge musical note.
Tint icing blue with food coloring. Join
ool completely.
Mix the icing ingredients well.
If desired
ool.
To make the fondant, put 8 oz marshmallows in
bout 3/4 of the fondant with the red and yellow
emaining sugar. Knead until the fondant is smooth, pliable and does
ire rack.
For the fondant icing, stir fondant in small heatproof bowl
knife, spread with the icing, use a fork to make
Roll 1/4 of the fondant into a 28 x 1
ack.
For the chocolate fondant icing, stir fondant in medium heatproof bowl
br>Roll out the white fondant and cut out a face