Fondant & Whipped Cream Recipe

Now normally covering cakes in fondant isn't that hard, you dirty ice your cake in butter cream then cover it in fondant. When iced it in whipped cream I didn't think there would be a problem since I was just covering it in fondant anyways. Although little did I know that whipped cream and fondant don't mix.

With butter cream in between the fondant and cake it acts as glue of sorts because it is thick and can hold its weight. But with whipped cream even though it holds it shape OK it's way to light to hold the fondant. With my cake all the whipped cream slid off the cake and started oozing out the sides. Ya not pretty :P I did my best to fix it but with the cake always moving and shifting it was quite difficult. I had to take things out of my design and add new concepts in just to hold the cake somewhat together!

But lesson learned now. Attention everyone: DO NOT USE WHIPPED CREAM IF YOU PLAN TO COVER YOUR CAKE IN FONDANT! But as you can see from my top tier fondant works really well if you use butter cream. Even cream cheese icing works better see here.

Whipped cream isn't all that bad though it is great on ice cream, pancakes, as a filling, and great on pie! So don't ever be intimidated by whipped cream. Here's my recipe for homemade whipped cream.

Whipped Cream

Yield about 4 cups

2 cups whipping cream
4 tbsp icing sugar


Place whipping cream and icing sugar in a bowl of a stand mixer and beat on high speed until light and airy like whipped cream.

Marshmallow Fondant

1 bag of mini marshmallows
500g icing sugar
1 cup vegtable shortning (Crisco)
 1 tbsp water

Clear a big work space for your fondant like a counter top or table

Throughly grease your workspace and a big microwavable safe bowl

Place marshmallows and water in the bowl

Mix the water and marshmallows together

Dump all the icing sugar onto the greased work space

Microwave the arshmallows and water on high for 30 secs and stir

Zap marshmallows and water in 15 sec intervals until all melted stirring in between

Grease your hands and beware this gets very messy

Pour melted marshmallows onto the icing sugar and knead until the icing sugar stops sticking to the fondant.

In the beggining it will seem like it's not working but keep at it and you'll make your fondant.

Store in a air tight container wrapped in plastic wrap. 

Simply Lemon Cupcakes

I just got back from a family vacation from Florida and it always boggles me with the difference in temperature from here in Canada to Florida. We were lucky enough to be able to rent a house that included or own pool and everything! It was absolutely a wonderful vacation. We also backed out onto a wonderful green space that had orange, lemon, and grapefruit trees! When I got home I was so inspired by the fresh citrus fruits in Florida that i decided to make a lemon flavoured cupcake to bring back some Florida to the chilly weather back here in Canada. Little did i know though that it was warm here too! How wonderful. I guess now my cupcakes are celebrating the weather we are having here instead!

I came across this lemon cupcake recipe on a great blog called My Baking Addiction. The cake sounded promising so i gave it a whirl but tried adding my own thing to it by using lemon juice instead of lemon extract. And my experiment failed they tasted great and looked great but they had a weird texture. The texture was kind of doughy and not cake like at all!  So instead of giving them to my fathers fire hall like I had planned me and my family ate them instead. My butter cream was amazing though. The lemon flavour was out of this world! I would maybe suggest making a white cake to go with it though since the frosting is so in your face.And that's just what i did with the leftover frosting. But hat I'll save for later

Because of my inspiration for these cupcakes was the warm weather i thought my decorating should capture that! So i used yellow muffin liners that i got at he dollar store and there were lot's of other colours too, DOLLAR STORE RULES! Any ways away form my obsession with the dollar store and back to decorations. I tinted the frosting a light yellow and added yellow sugar sprinkles and green and yellow (what were supposed to be) butterfly sprinkle... they look more like hearts. OH well still cute right? Here's my lemon butter cream but be warned its lemon flavour will be CRAZY! If you8r not that into lemon don't add as much lemon juice :) 

Simply Lemon Butter cream

1 cup softened butter
4 cups icing sugar
3/4 of a lemon
3 tbsp table cream or milk
yellow food colouring (optional)

Juice the lemon. Cream the butter till light and fluffy. Add half the sugar and combine. Beat in the cream and juice. Mix in the rest of the sugar. Then beat on high until fluffy.