Decorating a cake is easy when you use my homemade cake piping gel recipe from scratch.
If you have family members that are allergic to artificial colors and
flavors, this is for you. It will bring a huge smile on their faces.
HOMEMADE CAKE PIPING GEL RECIPE
1/2 cup white sugar
1 TBS cornstarch
1/4 cup lemon juice
1/4 cup water
Combine sugar and cornstarch in a small saucepan, and gradually blend in the lemon juice. When mixed completely, add the water.
Stir over high heat until mixture boils and thickens, and color as desired. Store the mixture in an airtight container in the refrigerator for up to 1 month.
If it becomes too thick, stir in a tiny amount of water, a little at a time until gel reaches a pipe-able consistency.
The link below will forward you to my homemade cake frosting
recipes. If you are looking for cake filling recipes, you will find
that link there too.
HOMEMADE MARSHMALLOW FONDANT RECIPE
1 (16oz) pkg mini marshmallows
1 tsp homemade pure vanilla extract, mixed with 4 TBS water
2 lbs powdered sugar
gel food color (optional)
softened butter, for hands
vegetable shortening, for counter top when kneading
Spray the microwave safe bowl with vegetable spray and melt the marshmallows in the microwave on high for a minute or so. Add the vanilla water; mixing well.
Add the gel color that you want to use; and mix it well into the hot marshmallow mixture. If you forget to add the color now, it needs to be adding when you knead it and this may result in texture problems.
Heavily grease the area with shortening where you will knead the dough. Spray the beaters with vegetable oil and add powdered sugar (1 cup at a time). Beat as much as you can with the mixer (the dough will be very stiff), then butter your hands and knead in the rest. Continue kneading the fondant until it becomes smooth, pliable and no longer sticky; approximately 5 to 10 minutes.
Form it into a ball and rub entire surface with shortening. Wrap tightly in plastic wrap and place in the refrigerator overnight.
The next day, bring the ball of fondant to room temperature and roll it out on a greased surface. It's ready to go.
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