I saw a picture on your web site and decided to try to make this pregnant belly cake from scratch just by looking at it. I also used the Wilton’s Soccer Ball cake pan and two cup cakes.
I used a homemade recipe for fondant involving marshmallows and powdered sugar. It was very easy to make. This is a very elegant cake that unique and simple. The coloring of the fondant was especially fun. I recommend that all expectant mothers have this pregnant belly at their shower.
Hi! LOVE IT!! I have a friend that is getting married soon and I know a baby will along shortly there after! May I have your recipe for the fondant? Thanks so much!!!!!!!
I was asked to make this cake on the 25th of this month….if you could help me in anyway with any tips that would be great…..here are some questions I have…..did you only mix one batch of fondant…..how did you get that color green….I have black and green but the green seems to be darker that what I have…….large cup cakes?….did you put the fondant on each section…breast…then green then black?….please help…..lol….thanks a million….coolest cake ever…..
Very cool cake, I think i nice idea for the breast would also be use two doll varden tins you get i great shape,
again very cute cake
Hi,
I would so appreciate it if you would share your recipe for fondant. How many batches did it take for this cake? I have never worked with fondant before I hope it’s not too tough?
Thanks Annie
A marshmallow fondant recipe is a great choice for a rolled homemade fondant cake covering. Learning how to make marshmallow fondant is easy, and it looks and tastes great. This homemade fondant recipe makes about two pounds, and it’s simple enough for anyone to do, even if you thought you’d never tackle the challenge of learning how to make marshmallow fondant.
Marshmallow Fondant Recipe Ingredients
* 8-ounce bag of marshmallows
* 2 pounds of powdered sugar (also called confectioner’s sugar or icing sugar; you won’t quite use all of it for this recipe)
* 2 tablespoons of water
* vegetable shortening (Crisco) for greasing hands and tools
How To Make Marshmallow Fondant Put the marshmallows and water in a microwave-safe bowl and heat on high for about two minutes. The marshmallows should be puffy but will still hold their shape. Stir thoroughly until smooth.
Next, add about 1 1/2 pounds of the powdered sugar and stir with a spoon well greased with the Crisco. The homemade fondant at this point should be a very sticky dough.
Thoroughly grease your hands and work surface with the shortening and knead the fondant, adding a little bit of powdered sugar at a time until the mixture isn’t sticky anymore. If it’s sticky, add more sugar. If it’s dry and tearing, add a teaspoon or two of water and knead it in. The homemade fondant recipe is finished when the dough is pliable and stretchy without tearing.
If you won’t be using the marshmallow fondant recipe right away, cover it with a little bit more Crisco and wrap it well with plastic wrap. Seal it in a bag and keep it in the refrigerator, where it will last for several weeks.
Adding Colors & Flavors To The Homemade Fondant Recipe
For color and flavor in your fondant, it’s best to use icing colors and candy oils. These are highly concentrated, so you’ll only need a few drops, and the results will be much better than if you used other food coloring or flavor extracts, which you’ll find suggested in some homemade fondant recipes.
Wait until you’re ready to use the fondant on your cake before coloring and flavoring the recipe. If the fondant has been in the refrigerator, let it warm up a little in a warm bowl or for a few seconds in the microwave. Separate the fondant into sections if you’ll be using more than one color and flavor combination, and keep the separated fondant wrapped in plastic wrap while you’re working.
Knead the fondant until it’s soft and pliable, and form it into a ball. Apply only a few drops of your color or flavor in a few spots on top of the ball. Wear gloves to keep your hands from staining as you knead the marshmallow fondant recipe until it’s well blended. Repeat the process with a few more drops and plenty of kneading until you get the results you want. It’s important to work slowly in this way, since you can always add more color or flavor, but you can’t take some away if you go too far.