Marshmallow Fondant

I'm starting to notice a pattern in the short time I've had this blog.

I really don't try new recipes (or cook much) through the months of April-June.

Last year I thought it was because I was about to have a baby, but I sure don't have that excuse this year!

I'll try to be better, but I can't promise anything. ☺

Moving on...

I had never worked with fondant until recently. I've always wanted to use it, but the list of ingredients usually scared me away with things like "glycerin", until I saw this one and thought it was one that could hold my attention long enough to try it.

Let's just say that using this fondant saved my cake (above) in the looks department. I hadn't greased my pan very well so the cake was a disaster.

I didn't take pictures while I was making it, so you'll just have to read the directions carefully. ☺
 

Marshmallow Fondant

1 bag marshmallows

2 T water

1 t vanilla

1 t almond extract

2 lbs powdered sugar

Melt the marshmallows and water. (in the microwave or over the stove)

Mix the melted marshmallows with the vanilla and almond extract in a mixer. (you can use a hand mixer)

Add in the powdered sugar. If you aren't using a powerful mixer, then you will probably have to knead the frosting by hand towards the end after you've added all of the powdered sugar.

Roll out using powdered sugar.

It's best to make this a day before using.

Just pop the fondant in the microwave for a couple seconds when you are ready to use and if it's been sitting out and needs to be more pliable.

Tip: I found that when rolling out for really large cakes (like below) 20+ inches, it was best to smear a layer of Crisco over the top of the counter and then spread the powdered sugar over the top of that before rolling out the frosting.

Use crisco/ shortening for fixing tears and what not. I found having my hands covered in crisco for rolling out the balls or any other hand molding, was very helpful.

Parmesan-Roasted Broccoli

This is an Ina Garten recipe, and I didn't follow it totally since I didn't have all the ingredients and I made a lot less, but it was really good anyway. I also used frozen broccoli, just note that it won't be as crispy as it would be if you use raw broccoli.

Parmesan - Roasted Broccoli

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.