Excuse the pun. You all know that I can't resist being corny.
E-A-S-Y is how to spell buttercream fondant. It's perfect for your spring and Easter celebrations and more affordable than buying ready-rolled and coloring it yourself. Plus, if you're a glutton for pretending that you're on the Food Network (the cameras are hiding behind my living room drapes, right?) then this is the recipe for you! I first dabbled in it a couple of years ago (this photo may be recognizable to some) and plan on doing something fun with it this year again perhaps. I'm thinking polka-dots...something fun with cupcakes and dots. Too chic, swoon!
FONDANT INGREDIENTS & DIRECTIONS:
In a large bowl, mix 1 cup of light corn syrup and 1 cup of shortening. Mix in 1/2 tsp of salt and 1 tsp of vanilla extract (recipe recommends clear, but I really didn't see a difference unless you'd prefer blazin' white). Gradually mix in 2 lbs of confectioner's sugar until a stiff dough forms. Knead by hand while gradually adding the sugar. If the dough is too sticky, add a little bit more sugar. Roll out on a surface lightly dusted with confectioner's sugar. Drape over cake or use to create decorations with cookie cutters, by hand, etc. Store extra in an airtight container in fridge.
** I didn't have a large space to roll a big sheet of fondant at the old house, so I sugared up a big baking sheet and rolled it on that.
Tip: I used a cookie cutter to do the flowers, and I cut the leaves out myself with a paring knife...that hubby actually lost over the holidays by leaving it in a pizza box and then tossing the box. Sigh. I guess I'll have to find room in my heart to love a new one. :o) But we'd been through so much...fondant and all!
BLUEBERRY SPONGE CAKE INGREDIENTS & DIRECTIONS:
Preheat oven to 350 degrees. Beat 4 eggs for four minutes and gradually add in 1 cup of sugar. Beat another 4-5 minutes. (I used a hand-mixer, so this was how I burnt off the calores in the cake, of course) In another bowl, whisk 1 cup of all-purpose flour and 1 tsp of baking powder, and add to egg mixture 'til just combined. In a saucepan, heat 1/2 cup of milk and 2 tbsp of butter until butter just melts. Add to egg mixture and beat 'til combined. Stir in 2 cups of blueberries, fresh or thawed from frozen. Pour into a 9 inch cake pan and bake 20-25 minutes (mine had to go about 5 minutes longer).
** Make sure to grease the sides of your cake pan, and I recommend lining the bottom with my best friend - parchment paper. After cooling, wrap the entire thing (pan and all) in plastic wrap and freeze for a few hours. Remove from freezer, let sit a couple of minutes, and carefully remove from pan, flipping it upside-down onto a plate. This is the BEST way I've ever come across to take a cake out of a baking pan...and this advice is coming from a woman who's wrecked many a cake!
CREAM CHEESE ICING INGREDIENTS & DIRECTIONS:
In a large bowl, cream together 1/2 cup of softened butter and 16 ounces of cream cheese (two 8 oz. packages). Mix in 1 tsp of vanilla extract and gradually stir in 2 cups of sifted confectioner's sugar. Refrigerate leftovers. This recipe makes enough to icing one two-layer cake.
** I whisked two cups of confectioner's sugar instead of sifted. It works just as well, since they both aerate the sugar.
P.S. As far as I know, there's no law against eating half of your cream cheese icing and cake batter before baking. Not in this part of PA at least.