My first 3D Club Penguin and Hello Kitty Fondant Cake

My 1st 3D Fondant cake for Nicole's early Birthday Party on Feb 11, 2012. The theme for party is Club Penguin so I tried to do research on cakes about Club Penguin with Nicole. She picked the igloo cake! Ok, then I made it. The Cake is chocolate cake with basic Buttercream filling.

Remember:
Fondant cake cannot store in refrigerator. Therefore, please use filling that do not need to be refridgerated. You will need to put buttercream or jam on surface of the cake before applying the fondant. So that the fondant can appear smooth and nice.

Here are the photos for penguins, puffles and gift boxes decoration. I use Modelling Sugar Paste to do the modelling. And for the fondant, I use Marshmallow fondant! If you want to stick word or flowers or any other decorations on the fondant surface, stick it by applying a bit of water.

I use leftover fondant and cake to make this mini Hello Kitty cake for my friend's daughter 12th birthday!

Buttercream fillings recipe:

Yield Makes about 4 cups

Ingredients

• 12 ounces (3 sticks) unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Marshmallow Fondant Recipe:

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room termperature.

Modeling Sugar Paste

 Ingredients:

20g Water

3g powdered gelatin

30g corn syrup

20g egg white

400g icing sugar

Directions:

1. Sift water and powdered gelatin into corn syrup. Dissolve mixture in container soaked in hot water

2. Sift icing sugar

3. Pour icing sugar onto working surface. Dig a hole at the centre.

4. Add corn syrup solution and egg white

5. Slowly mix and knead with rubber spatula and hands until even.

6. Modeling sugar paste is done.

Storage:

Wrap in plastic wrap and put in airtight container. Store in refridgerator.