Thursday, January 22, 2009

Moist Pink Vanilla Cake with Buttercream Filling Covered in Marshmallow Fondant

So, I mostly started this blog because I'm thinking about selling my cookies and cakes. I've had a lot of rave responses to my very American style cookies and cakes here in Ireland, so I though, why not set up a market stall in a few places. I'm still looking into the specifics.
However, I have a cake order for the first week in February for a Christening, so I'm trying to decide between buttercream icing and a marshmallow fondant. I had never made marshmallow fondant before, so naturally I had to practice. It was about 8pm, Jane running around while Cormac watched her and I rolled out the icing to put on my cake, so I didn't get too creative. I was bringing this to a little La Leche League meeting, so I put three L's and some boobs nursing a baby on it for funsies. Fondant is fun, you can really play with it. I'm looking forward to having more time to make something that looks amazing.



Yeah, there is a little wetness shining on the cake. It looks a little blah, I know.
Dear God, though, this cake tastes amazing.

Try the Magnolia bakery vanilla cake, as mine is an adaptation of that.

Marshmallow fondant is pretty easy:

Melt about 16 ounces of marshmallow in the microwave on low heat with a few tablespoons of water. Just stop the microwave every once in a while and give it a stir. When its pretty much melted take it out and stir until its all melted. Slowly sift in about 2 lbs of icing sugar. The instructions were to grease you hands with crisco-- I don't have it here so I didn't do that. It was fine. You just want to knead it for ages, like bread dough. Once its smooth and not sticky, stick it in the fridge until you are ready to use it. Do not, DO NOT, put a cake into the fridge after you've rolled out and laid fondant over it. Bad idea.

6 comments:

nytesong said...

Oh yum! This looks wonderfully delicious!

mommadisco said...

Wow I wish I was part of your LLL group! What a cute cake! :)

Kelly said...

I was googling vanilla cake for my son's birthday cake and found yours. I made it without the fondant and exchanging half the butter for coconut oil, as I didn't have quite enough butter. Delicious! My son said it was his most tasty birthday cake ever! Looking forward to trying more of your recipes. :)

Jennifer said...

Thank you for posting this recipe. I have been trying to find a moist cake recipe for years (literally). Your recipe is absolutely perfect. The best of luck in Ireland!

Anonymous said...

I randomly found this page and tried the recipe out tonight. I used cake flour instead (and added baking powder and salt as a substitute for self rising flour. I also added half a teaspoon of cinnamon extract, and put a cinnamon swirl in these instead of coloring them pink (and made them cupcakes).

They turned out AMAZING. I went to culinary school and have tried a bunch of cake recipes, and this is definitely one of the best (if not THE best) I've ever tried. No oil, mayo, or boxed mix required; these are fantastic. They're super moist, fluffy and delicious. Not at all dry. Thank you!

JESSJORDAN said...

Ah, the trusty Magnolia Bakery cupcake recipe. Always good stuff.

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