This Hello Kitty Birthday Cake was for my daughter's 3rd birthday. I am no baker, so I can guarantee anybody can do the marshmallow Fondant Icing you see on this cake, I got it from Peggy Weavers Baking Corner.
Ingredients: 16 ounces white mini marshmallows (Kraft Jet-Puffed) 2 to 5 tablespoons water 2 pound icing sugar (C&H Cane Powdered Sugar) 1/2 Cup Crisco Shortening Corn Starch Zip Lock Bag Butter Cream Frosting (for cake)
Melt marshmallows and 2 tablespoons of water in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir, REPEAT until melted usually takes about 2 1/2 minutes.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Grease your hands VERY GENEROUSLY with Crisco and also the counter you will be preparing on, then dump the marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough, continue to add the rest of the powdered sugar (WILL BE VERY STICKY), keep your bowl of Crisco near by, you will need to continually re-grease. Should knead until you get a firm smooth elastic ball, so that it will stretch without tearing. If the fondant is tearing easily add 1/2 teaspoon of water at a time then knead it in.
Store your fondant in the refrigerator overnight, coat the ball with Crisco and then wrap in plastic wrap and put inside a Ziploc bag, squeeze all air out of the bag.
ONLY apply fondant to a cooled cake.
1/4" of Buttercream frosting should be applied to your cake before you apply the fondant (I used store bought Betty Crocker Whipped Butter Cream Frosting).
When you are ready to use your fondant put cornstarch on the surface you will be working on, knead in the Crisco coating you may need to put the ball in the microwave for 10 seconds or so to loosen up. I used a fondant roller with the 1/8" indicators to help me know how thick the fondant should be before applying to the cake.
You will want to put aside your fondant to be colored, I used a food coloring paste a VERY VERY VERY TINY amount is needed to color the fondant. You knead it in, at first you will think it is not working, but all of a sudden your color will work iteself in again. I used a toothpick and put a few tiny drops. I recommend a fondant cutter and buy some fun shapes.
I allowed myself 3 evenings to make this cake. First to buy ingredients and make templates, second to make fondant and cakes (2 hours). Third evening to cut cake shape and decorate (5 hours).
DO NOT STORE your Fondant cake in the refrigerator, it can damage it. I put in a cardboard box and seal. The cake will stay fresh for 2-3 days.
I bake once a year for my daughter's birthday, you can do this!
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