How About A Thread To Seriously Discuss Making Cupcakes?????
Baking By Cookies4kids Updated 11 Dec 2020 , 12:18pm by -K8memphis
I "tried" making it last summer, I tried this recipe
http://cakecentral.com/cake_recipe-2148-10-Easy-Marshmallow-Fondant.html
And it turned out awful! I never tried again after that!!
I'm going to try some poured fondant for some apron cookies to go along with the apron cake, I made some of that last year, and I think it turned out okay, I just had some blue mouthed kids for awhile, lol.
Pat, I was tempted to say something, but the person wasnt an admin, and until 1 of them come tell us to shut up, we won't 
I have a question, has anyone seen a large pantry bin anywhere? I'm looking for a tall skinny one that will hold my 50lb bag of powdered sugar. Which at the moment is piled on my kitchen counter. I saw one at a wal-mart in Florida for 8 something, but I havent seen them here, and now of course I really need one!!!!!!
The MMF recipe I use has the regular mini marshmallows and glycerin in it. Maybe that was the problem. And also coat everything with shortening before you start!
Well Grandma, the kids last day of school is on Wed, & they wont ever hardly leave the house, they hate running errands with me, lol. So, I'll have PLENTY of time to practice! I just realized I have at least 2-3 cakes from now until January 
Not counting cupcakes & cookies
Guess I've never paid attention to the 'brand' of marshmallows I've bought before. Usually I buy store brand, and usually the mini ones, but usually I clear out my pantry of bags of marshmallows when making it. Never had a problem with any of the brands. Now of course, I probably will! Thanks ladies! Ha, ha.
I got all my Great American Bake Sale info today!!!! I'm excited!!!!! If any of you lovely ladies want to contribute something or come over or down here for it, let me know, And I'll plan it that way so we could all be part of it!
Is Share our strength doing the Great American Bake sale again? I would LOVE to host one.
And Chass, the problem was probably the recipe. I don't see any shortening added to the fondant, and the chemical makeup of the fluff is different than that of marshmallows. You also add water to the marshmallows. It's just a hole different set of ingretients IMO. You should give it a try again. I like Rhonda's Ultimate MMF. I've heard good things about MacsMom's recipe too. Honestly, I just add by ear. 2 tablespoons water is the only steady thing when I make it, I add shortening and PS, corn syrup and if needed glycerine all by eye. I'm probably a bad influence, lol!
Good grief, it says I'm still watching this topic yet I haven't received any email notices! 
Oh well, I'm here now! 
I wanted to post a link to the cupcakes I made for a friend of mine, I'm really thrilled with how they came out and I wanted to share them with y'all! http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1372465
They are adorable Bob !
I like the choc and pink together !
Those are really cute Bob! I love the colors together. How did you make your flowers?
Those are awesome bob!
I just ordered from fond ant source dot com. I got a small tub of satin ice, just to try as an experiment. Plus some lorann oils and such. Now I have the urge to go check the mail. lol.
ok, ok, ok. I will try again, lol. Maybe this Friday, I have to figure out something by Tuesday. Does it have to sit at all after it's made before I can use it?
I have some Satin Ice. It's good for red or black but I really don't like working with it. It dries out really fast.
Chass, only with Michelle Foster's fondant do you have to let it sit for 24 hours.
Those are really cute Bob! I love the colors together. How did you make your flowers?
Thank you!! I used the five petal petunia cutter with a veiner for the flowers. They go fast and are a lot of fun to make, now I want to put them on everything!
Is that in that pack of Wilton fondant/gumpaste cutters? I haven't taken the fondant/gumpaste class yet.
this is the one that I use: http://www.globalsugarart.com/product.php?id=21718
Um, okay, call me dumb, but where do I find glycerin at in a grocery store. I called my mom & she suggested the pharamcy, which made me believe she has no clue what I'm talking about! Or maybe I'm crazy & it's really in the pharm? Shocking I know, but I couldnt find one employee other then the meat guy, and he thought I was nuts 
You have to get it at Michaels or HL in the cake supply dept. They come in little bottles. 4 oz I think but I don't remember for sure. I always buy a bunch when HL has their 40% off all Wilton products.
Ahhhhhhhhhhh, thanks Grandma, I do remember seeing it there now....I saw it at Michaels BY walmart........I gotta go there later anyway, so I'll grab some & try to make some fondant without screwing it up!!
Just make sure you don't over nuke your marshmallows. Start with 60 seconds and no more than 90 sec. And use shortening on your bowls and paddles. I always use the dough hook on my kitchenaid. When you wrap it up in your cling wrap grease that up too.
Can I melt the marshmallows on the stove?
Can I melt the marshmallows on the stove?
Chass,
Best way is to quote a microwave safe bowl big enough to hold all the marshmallows and microwave it. Dump shortening, flavorings, salt to the same bowl and half of sugar to the bowl when you are ready to put them in. This way you are using just one bowl, one spatula to make the whole batch. It is pretty easy. I have made it several times. Good luck.
So I dont actually need my mixer at all?
And 2nd, how long can it be left on shelf for? I have some fondant I bought and she kept saying to wrap up left overs in crisco & saran wrap & freeze.
So I dont actually need my mixer at all?
And 2nd, how long can it be left on shelf for? I have some fondant I bought and she kept saying to wrap up left overs in crisco & saran wrap & freeze.
Nope. If you are making just one batch (10 oz of marshamallows), you can do it in one bowl by hand. I dump 3/4 of the sugar needed and stir with the wooden spoon. Rest when it is time to add and knead by hand, make my husband do it. . It takes him 3-4 minutes whereas if I did, it would take me 10 - 12 minutes. It is good for a month for sure. But the store bought one does not even have an expiration date on it, so I guess it is good till consumed. It has so much of sugar, sugar acts as preservative. If I have left over which is more than a month old, I still use it for accents which do not go on the cake like rocks, or flowers and since they will be hard due to drying, no one eats it anyway. But, I don't sell the cakes, so it might be different if you want to sell it.
Everyone has their own way of doing it. I like to use the mixer because it takes a lot of elbow grease otherwise! I micro in a big bowl and then transfer to the shortening lined mxiing bowl and the p.s. already sifted in it. You don't have to freeze it. I wrap it up in saran wrap and then a gal. bag. I like to use the Reynold's sealer thing and get all the air out.
How long do you keep it for Grandma? I have my store bought stuff in the packaging in a larger shoebox type container. I'll take a pic & show you hold on......
I don't think it ever gets spoiled. It may dry out. I would keep in a rubbermaid type container to keep it more air tight.
I had someone from Australia pm me and tell me she uses Regalice but you can only get it from the UK. It sounds like easy fondant to work with. Real elastic.
Oh I forgot, Taste of Home has a cupcake newsletter I get e-mailed once a week, sometimes more, & they send a cupcake of the week with it!
This is this weeks
Peanut Butter Truffle Cupcakes
Ingredients:
6 squares (1 ounce each) white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
BATTER:
1/2 cup butter, softened
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
FROSTING:
3 squares (1 ounce each) semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter
Directions:
For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.
Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).
Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.
Chass,
I made the peanut butter truffle cupcakes you posted just now. They look delicious. I did not make any frosting since I was out of whipping cream and my husband doesn't care too much for frosting.
I didn't follow the recipe exactly though. Butter cakes tend to be a little dry, so I put half the butter and half veg.oil. Also, next time, I might not use all 6 squares of chocolate for truffle. It made a little too much. Even after giving away 2 truffles to my kids, I still ended up with huge ones which sort of made the cupcakes really big. I think I'll do 5 squares next time. Overall, a very good recipe. One more thing is don't use 2 tbsp of cocoa to dust the truffles, you'll need just 1 TBSP.
And I wish I can keep my decorating supplies like you Chass. In less than 5 minutes everything will be everywhere. Don't know if it is girls thing to be interested in kitchen stuff or not, they take away all my stuff. Thanks for posting the recipe.
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