Crochet Patterns & Projects I am not a professional cake decorator, but I did work at a Mrs. Field's in the mall. I learned a thing or two about cake decorating making all those pretty cookie cakes. I would love to take a Wilton class to learn a bit more and improve the skills I kind of already have. So even though, I don't really know how to make fancy cakes and fillings and gum paste and fondant, but I like trying to make them. I have discovered a great decorating tool, Marshmallow Fondant. Marshmallow fondant is easy to work with and doesn't use a lot of ingredients. It is therefore great for a beginner like me who wants to make a cake a cool cake for their kids. And, because it is marshmallow fondant people (and kids) might actually eat the fondant, unlike the nasty fondant you usually peel off of the cake at a wedding. 1 package (16 ounces) white mini marshmallows (use a good quality 1 tsp vanilla extract or almond extract (not in the Wilton recipe but I usually add something)

2 pounds sifted powdered sugar How it looked when I finally stopped my machine When you are ready to use your fondant, remember to put a layer or creamy frosting on you cake first. Roll out your fondant and cover your cake. There you have it, marshmallow fondant. I probably made it sound more complicated than it really is.Keeps my KitchenAid dust free and looks good KitchenAid Quilted Cotton Tilt-Head Stand Mixer CoverInstall Kohler Faucet Diverter Platinum Replacement Plan (2 Year) $5.29Boxer Puppies Perth AustraliaFREE Pattern - Paper Pieced Kitchen Aid Mixer by ErinPrice Of Kenda Tyres In India Visit the Website: Why Not Sew?You are here: / / Royal Icing 101Pie dough is one of those things that a lot of people, even some really good bakers, find intimidating.  

I’m not exactly sure why, but I’m amazed at the number of people who resort to purchasing the frozen kind.  It’s so easy to make your own, and requires only pantry staples so you can make it at a moment’s notice.  Now I know everyone seems to have their own thoughts on the “right” way to make pie dough.  Some people insist shortening is necessary for a truly flaky crust.  Some chill the ingredients at multiple stages throughout the process.  I have tried probably close to 10 different recipes and at least in my book, they all end up with a pretty similar result.  For me, that means shortening is not necessary (I hate it anyway) and all that meticulous chilling, well, I just don’t think it makes a significant difference.You can use whatever recipe floats your boat – they are all variations on a basic theme, and there are just a few key techniques that help you achieve that buttery flaky crust we all love.  I have included my favorite recipe at the bottom of this post.  

Another great thing is that you can make the dough so many different ways depending on what kind of equipment you have around.  You can simply use a mixing bowl with a pastry cutter or two knives, or you can use a food processor or stand mixer (my preferred method).  The principles are the same no matter what equipment you use so if you don’t have fancy kitchen equipment, do not be deterred!  Let’s make pie dough! First, mix up all the dry ingredients in a mixing bowl.  Usually a combination of mostly flour, a little sugar, and some salt. (Time out – who’s that super cute little helper in the mixing bowl?) Now you’ll take your butter and cut it up into small pieces.  The butter does need to be very cold when you start working and if at any time during the process it starts to get soft or melt, chill it until it is firm again. Toss the butter into the bowl with the dry ingredients… …and mix until the mixture is coarse and sandy, and the largest butter pieces aren’t much bigger than peas.  

(If you are doing this by hand, just cut in the butter with a pastry blender until you achieve a similar result.  If you are using a food processor, pulse the mixture together.)Then you add a little bit of very cold water to the mixture and mix just until the dough clumps together.  (Some recipes call for part vodka – again, I don’t think it’s necessary.)Form the dough into a ball, wrap in plastic wrap and chill in the refrigerator until firm, at least 30 minutes.  It’s tough to see in the picture but hopefully you get a bit of marbling effect in the dough from the butter – that’s good.  Those areas of still concentrated butter will help with the flakiness. Once chilled, lightly flour a work surface.Roll out the dough with a rolling pin.  I lift up my dough sheet and rotate it every few rolls or so to prevent it from sticking to the work surface.Check to be sure your dough is large enough to fit your pie plate.To transfer the dough easily to your pie plate, wrap it loosely around your rolling pin……and then unroll it over the pie plate.

I take any excess edge pieces and use them to patch any tears or other edges that seem a little short.Fill with your desired filling (cherries – mmmmmmmmm). Repeat the process once more if you are using a top crust.  Lay the top crust over the filling, pinch the edges together in a fluted pattern, and cut slits to allow steam to escape.  Brush with egg wash – this is important!  You want a lovely golden pie crust, trust me.  Sometime soon I’ll do a post on a lattice top crust.  Very easy and pretty, my favorite type of top crust.Edited 09/29/15 – Change in recommendation of carton egg whites Edited 01/16/15 – Tips on using SMBC under fondant added at end of post. Edited 12/22/14 – New flavor variations added and cream cheese version modified. Many clients I’ve worked with swear they hate buttercream because they think it’s so sickly sweet and everyone just scrapes it off their cake… until they try my buttercream. This is nothing like the “buttercream” you most likely associate with, made out of powdered sugar and Crisco.

It is a european meringue buttercream (oooh fancy!) that actually uses real butter and egg whites. It can only be described as light, satiny smooth, velvety, not super sweet, and just plain luxurious. Allow me to introduce to you swiss meringue buttercream. There is also an italian meringue buttercream which also has the same end result, but for all intents and purposes, is more difficult to prepare at home for someone making it for the first time because it requires boiling sugar to a specific temperature, etc. etc. The italian meringue buttercream is what we used at the bakery I used to work at and it’s more conducive to making in larger batches in my opinion. Instead I’d like to share with you my recipe for swiss meringue buttercream (also known as SMBC) in this tutorial, which is what I make at home and use exclusively for my clients (even underneath fondant covered cakes! – see end of post for tips!). It’s easier to handle when working in smaller batches and is a bit more forgiving.

Plus, I feel more comfortable making sure I heat the egg whites thoroughly to the bacteria killing temperature. People have asked about fresh eggs vs carton egg whites. I’ve used both successfully but I prefer to use the fresh eggs simply because they’re cheaper. (Edited 9/29/15: I’ve tried several brands of egg whites from cartons recently but I’ve had issues with the meringue not whipping properly and causing an extra soft, unstable buttercream. The only carton egg whites I can recommend now are from restaurant suppliers like Cash and Carry as these have an additive to allow it to whip up). I never waste the yolks because I freeze them individually in ice cube trays and use them all the time. (yellow cake, custard, creme brûlée, lemon curd/bars, are just some things that come to mind). Even if I did waste the yolks, it’s still comes out much, much cheaper. Another note: When I make this swiss meringue buttercream, because I double and triple it frequently, I always use a scale and weigh my ingredients out. 

I know many people don’t have a scale so I’ve added standard volume measurements as well. 6 egg whites (180 g) 1 1/2 cup granulated sugar (300 g) 2 1/2 sticks unsalted butter (284 g) at room temp (about 72-78 degrees), cut into small chunks 1 stick salted butter (113 g) at room temp (about 72-78 degrees), cut into small chunks flavoring (see variations at end of post) 1. Make sure the bowl, whisk attachment, and hand whisk are completely clean and grease free. I just make sure to scrub them really well and use really hot water when washing. I’ve heard of other people wiping the bowl and whisks down with lemon juice. 2. Put an inch of water in a small or medium saucepan and place on stove. Heat to a simmer. 2. Separate the egg whites into your mixer bowl being careful to not get any yolks into bowl. (At this point I like to place the egg yolks in an ice tray, one in each cavity, and freeze to use for other recipes) 3. Add sugar to egg whites and place mixer bowl over saucepan with simmering water.

5. Stir egg whites and sugar constantly with whisk to prevent eggs from cooking until it reaches 150-160 degrees fahrenheit on candy thermometer. (If you don’t have a thermometer, rub egg whites between your fingers. If it’s hot to touch and sugar has dissolved, it’s ready.) 6. Transfer bowl to mixer and begin beating using whisk attachment until glossy stiff peaks form and bowl is cool. 7. Set to lowest speed (I usually keep my whisk attachment on but you can switch to the paddle). Add butter slowly, one piece at a time.. **Important – butter must be room temp. Because that’s an arbitrary temperature, I suggest between 72 degrees – 78 degrees fahrenheit. Do NOT microwave butter to soften, instead, cut into small chunks before starting recipe and it will come to room temperature faster. 8. Mix on lowest speed and butter and meringue will slowly but surely emulsify and make the silkiest buttercream you have ever had. Warning: it make look scary as it mixes, but be patient and I promise it will come together!

9. Add your flavorings! (or 2 tablespoons vanilla extract if you’re not planning on flavoring it anything else). I used chocolate hazelnut swiss meringue buttercream on the cake below: Here’s a printable version of the recipe.   Print 30 mins 5 mins 35 mins 6 large egg whites (180g) 1½ cup sugar (300g) 2½ sticks (1¼ cups) unsalted butter at room temp cut into small chunks (284 grams) 1 stick (1/2 cup) salted butter at room temp cut into small chunks (113 grams) Important! Make sure you thoroughly clean your whisk attachment, handheld whisk, and mixer bowl (anything coming into contact with egg whites) to remove all traces of grease/oil. Place medium saucepan with 1 inch of water onto stove and heat to simmering. Separate the egg whites into mixer bowl. Add sugar to egg whites and place mixer bowl over saucepan with simmering water. Using handheld whisk, stir egg whites constantly to prevent cooking and until temperature reaches 160 degrees fahrenheit on candy thermometer.

(If you don't have a candy thermometer, rub the egg whites between your fingers. If egg whites are very warm/hot and sugar is dissolved, you're good to go.) Attach mixing bowl to mixer and begin beating using whisk attachment. Beat egg whites until glossy, stiff peaks form and bowl is cool to the touch. Better to overwhip than underwhip at this stage! Turn mixer to lowest speed and add the butter once piece at a time, slowly. (Wait about 3 seconds between pieces.) Continue mixing on lowest speed until meringue and butter have emulsified into a silky smooth buttercream. (Mixture will look soupy and curdled at one point but be patient! It will come together, I promise! This may take 5 minutes or 15 minutes, but it will come together.) Add flavorings as desired. If you find the recipe as written is not sweet enough to your taste, feel free to add up to 1/2 cup (100 grams) more sugar (up to 2 cups – 400 grams total). However, if the buttercream is already made but you feel it needs to be sweeter (in general or to balance some of the flavors below, such as coffee) I’ve added sifted powdered sugar and mixed it in successfully.

Do not use granulated sugar as it will not dissolve and your buttercream will become grainy! Variations: scaled for the 6 cups of swiss meringue buttercream this recipe makes (all require mixing on medium-low speed). These variations are not only great for icing cakes, but cupcakes and cake fillings as well! Add the following to finished buttercream: As you can see the flavor possibilities are endless! I love this buttercream and hope you do too! Edited 1/16/15 to add: Using SMBC underneath fondant: I just realized that I have never addressed the issue of using SMBC underneath fondant and the funny part about that is, that was my number one question when I first started using it! Like I mentioned earlier, I use SMBC exclusively, including underneath fondant, but there are several tricks in order to be successful: Have any questions about any part of the process, flavorings, or anything else about this buttercream? Please leave a comment below and I promise I’ll do my best to answer it as soon as possible!