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1
Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans.
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Mix all the ingredients together in the bowl of a standing mixer with a paddle attachment.
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Beat on low speed for 2 minutes.
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Divide batter between the prepared pans and bake for 30 to 35 minutes.
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Cool in the pan a few minutes, and then transfer to a wire rack to cool completely.
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Place 1 cooled cake onto a cake platter.
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Ice just the top half with the Crusting Buttercream Icing.
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Place the second cake on top.
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Lightly ice the sides and top of cake.
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Gently place your hands on top of the iced cake and press down softly.
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Doing this helps to mold the cake to the pressure of when the fondant goes onto the cake.
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It will deter the cake from getting a visible ring that will show through when fondant covers the cake.
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After the fondant has sat in the fridge it will be hard.
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When ready to use, place in the microwave for a few seconds, maybe 10 seconds at a time, as to soften but not melt.
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Once it's a little softer it will be ready to work with.
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Start kneading away on a powdered sugar covered surface just to wake it up a little.
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Flour the surface and the rolling pin with powdered sugar.
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Roll the fondant to a thickness of about 1/4-inch.
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Roll the fondant around the rolling pin to transfer it to the top of the cake.
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Use your fingers to position the fondant gently on top of the cake, smooth out the top and sides.
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Cut away the excess with a knife, using the bottom of the cake as the guide.
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With the extra fondant, cut out designs either by hand or using a cookie cutter.
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Place the designs onto the cake.
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Use a dab of water to act as the glue to adhere the designs to cake.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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27
Cream the shortening in the bowl of a standing mixer with a paddle attachment.
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Add the vanilla and butter flavorings.
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Add the powdered coffee creamer to the water and stir.
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Once the coffee creamer is dissolved, add this mixture to the shortening and mix on low until the water is incorporated into the shortening.
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31
Slowly add the powdered sugar into the shortening, mixing on low speed.
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Cook's Note: Once the powdered sugar is added, you may need to add a little more water depending on what consistency you want your icing.
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Combine the powdered sugar and salt and spread out on the counter to make a 12-inch circle.
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Coat the inside of a large microwave-safe bowl with shortening.
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Place the marshmallows, flavorings, and water and/or colorings in the bowl.
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Microwave on high for 1 minute (the marshmallows should be puffy).
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Stir the mixture with a rubber spatula and place back in the microwave for 30 second intervals, or until the marshmallows are melted and smooth when stirred.
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(While this mixture is in the microwave, coat your hands with shortening as the fondant is sticky and messy.)
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Once the marshmallows are melted and smooth, transfer the contents of the bowl onto the powdered sugar.
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Start working the sugar into the melted mixture, kneading it like you would bread dough.
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Continue kneading until the mixture loses its stickiness; you may have to add more powdered sugar.
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You'll know when it's ready if the fondant forms into a ball.
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Coat the fondant ball well with shortening and wrap in plastic wrap.
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Place the fondant in refrigerator for at least 6 to 8 hours or overnight.
