Strawberry Cake
Ingredients:
1 (18.25 oz) box white cake mix
1 (3 oz) box strawberry-flavored instant gelatin
1 (15 oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Directions:
Preheat oven to 350 degrees. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed until smooth. Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Cream Cheese Frosting
Ingredients:
1/2 cup shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 1/2 lbs shifted powder sugar
1 tbs vanilla
Directions:
Cream together all ingredients except sugar. Slowly add the sugar to cream cheese mixture. Make sure that all the sugar is mixed in well.
*If to stiff of a consistency use less sugar or add a little milk
*If to thin add more sugar
Marshmallow Fondant
Ingredients:
8oz miniature marshmallows (about half a 16oz bag)
1/2 pound powdered sugar, plus extra for dusting
1/2 tbs water
Shortening
Food coloring, optional
Directions:
Put marshmallows in a microwave safe bowl and add 1/2 tbs water. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 15-30 seconds until the mixture is evenly smooth and free of lumps. If you want colored fondant, you can add several drops of food coloring at this point and stir until incorporated.
At this point you want to use a mixer that has dough hook attachments. Grease up the attachments with the shortening. Add about half of the powdered sugar to the melted marshmallows and mix on medium speed until incorporated.
Then pour the rest of the powdered sugar into the bowl of fondant, grease up your hands and continue to knead the fondant by hand. Keep kneading until you have a firm ball with little stickiness. Add more sugar if necessary.
For best results grease the fondant and wrap it in plastic wrap. Store it in the fridge overnight before use. When it's time to used the fondant take it out of the fridge, unwrap it and place in in a microwavable dish. Put in microwave for only 5 seconds at a time until pliable enough to knead with your hands. WARNING it will melt very fast so be very careful when microwaving.
To use the fondant roll it out and cut your desired shapes or designs.
