Posts tagged easy

Here’s a great way to make Lemon Cake if you are too busy to do it from scratch (and tastes just as great).

1 box Betty Crocker French Vanilla Cake Mix 

1 stick soft unsalted butter 

2 TBSP canola oil

5 large eggs - room temp

3/4 cup sour cream

1 TBSP lemon zest (fine grated fresh lemon peel)

Preheat your oven to 350 F. Grease your pan (if you are turning the cakes out of the pan for decorating, use a product like Pam with flour or Wilton Cake Release). Beat butter and eggs together - adding one egg at a time and mixing well after each addition. Mix in sour cream and lemon zest, alternating with the cake mix. Mix on high setting for 1 minute. Follow instructions on the box for bake times according to pan size(s). Mini cupcakes take about 10 minutes to bake. 

I hesitated to try this type of fondant at first because it sounded too simple. Now I am convinced it is the best fondant for getting smooth coverage on a cake without the tearing or cracking I’ve encountered using commercial fondant.

1 pkg (16 oz) mini marshmallows (Jet-Puffed or Kraft works great)

2 TBSP water

2 lbs* powdered sugar (C&H is my fav)

Shortening- you will use about ½ cup

Prepare your counter-top by thoroughly cleaning a large area. When it is completely clean and dry, grease it with shortening. Pour out half the bag of powdered sugar so it forms a mound on the greased counter. Make a fist-sized hollow in the center of the mound. Now you’re ready to melt the marshmallows.

Grease a large microwave-safe bowl with shortening. Grease mixing spoon as well. Add water and marshmallows. Microwave for 30 seconds at a time— removing to stir, until melted. When melted, quickly stir in remaining powdered sugar. Pour the gooey mixture into the powdered sugar mound (lumpy mixture is a-okay).

Grease your hands with shortening and knead the mixture like bread dough (use caution- the mixture can be a little hot) adding small amounts of shortening as needed. Continue to knead for 8-10 minutes until fondant rolls easily into a ball.  Tightly double wrap it in plastic and refrigerate overnight. When ready to use, thaw in microwave for 5 seconds at a time until it is soft enough to work with. Additional shortening can be kneaded in if fondant is a bit dry.

Makes 3 lbs fondant — enough to generously cover a 9-in round cake.

Adding color: Add icing color to melted marshmallows just before you stir in sugar

*I live in a dry climate, so I use about ¼ cup less powdered sugar than the 2 lbs.