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
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
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
little water to the icing sugar until you have a
Tint 3.5 oz fondant yellow by kneading food coloring into fondant on a surface dusted with powdered sugar. Knead remaining white fondant until soft. Wrap fondant separately in plastic wrap until ready to use.
Roll licorice pieces out to about 1/8 inch thick using a rolling pin. Roll pieces of fondant out to the same thickness as licorice. Stack licorice and fondant pieces together, alternating colors. Cut stack into 3/4 inch pieces then set aside until firm.
Place the marshmallows and the water in a large microwavable bowl.
Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
Add 3/4 of the icing sugar to the bowl.
coat hands in the Crisco and kneed the icing sugar into the marshmallow.
Kneed until the fondant is the desired consistency.
You can now tint the fondant the desired color and use to cover cakes.