I don’t generally bake things that are lovely. I bake well, but in a rustic way. But lately, I’ve had a fascination with homemade fondant and came across this recipe on MyCrazyBlessedLife.com . It’s made with marshmallows and Johanna made it look so darn easy, I had to try. And I thought Easter would be a great time to make some cute little petitfore type cakes. These are a little bigger than regular petitfores, to accomodate the toppers and the capacity of my tween and teen sons to put away treats!
As you can see, the cake is a bit lumpy, but I assure you, the taste is fantastic! I did take a cake short cut and use a cake mix, but you don’t have to. I also substituted plain yogurt for the oil. If you do this, please be sure your pan is very well coated with cooking spray or the old butter and flour combination. Without the extra fat, the cake will want to stay in the pan.
White Chocolate Coconut Easter Cakes
1 box cake mix (I used Yellow Betty Crocker)
1 cup sweetened shredded coconut
1 cup white chocolate chips
1 bag mini marshmallows
1-2 TBSP water
2 lb bag confectioners (powdered) sugar
1. Prepare the cake mix according to the directions on the box.
2. Bake in a rectangular pan for the allotted time (35-38 minutes for my mix).
3. Prepare the marshmallow fondant according to Johanna’s directions. I’m sorry for all the clicking around, but I don’t want to mess up and leave anything out! And once you get to her page, you’ll see that she is clearly gifted in this area in a way I am not!
4. Roll out your prepared fondant on a piece of parchment paper dusted with powdered sugar. You are playing with melty marshmallows and sugar. It’s sticky. It’s also a bit more difficult to roll than cookie dough. Be patient. If you’re making toppers, cut them now. I used smallish cookie cutters to cut little chicks and tulips for my toppers.
5. When the cake is done, allow it to cool and remove it from the pan onto a cutting surface.
6. Cut your cake into the size pieces you want. Get them as even as possible. If your pan has rounded corners, square off the end pieces. My cake pieces were roughly 2″ by 3″ by 1″ high.
7. Okay now this is where you have to do some math. Measure your fondant so that you have enough to cover both the top and the sides with one piece. If you’re insanely clever, you will cut an irregular shape that looks like a rectangle with the four corners missing. I am not that clever. I may be the next time I do this. I cut a 3″ by 4″ piece.
8. Gently lay the fondant over the top of the piece of cake. Then pick it up from the top and turn it over so you can start smoothing it so that you don’t have big clumps in the corners.
9. If you have a little topper, put a little water on the back of it and center it as well as you can on top of your little cake.
This was a bit fussy for me. It took 90 minutes. Next time, I will remember to:
- Spray my pan better
- Dust the parchment with powdered sugar before rolling the fondant
- Be patient and let my cake cool longer in the pan so my pieces aren’t so lumpy
- Ban all humans and dogs from the work space