(Photo of plan sheet unavailable)
Our Product in the end was very close to the initial plan. One example of this is how all of the shapes turned out the way we wanted them to. Giving the right idea to what the image is. Another thing that was the same as in the plan was 2 cupcakes per mythical creature. Finally the idea of all the tiny details(ie, dragons flower, shells) worked out exactly as planned.
One thing that didn’t turn out as planned was our colour scheme. In the original plan the colours were much more pastel and there was a lot more of them. For example the water was supposed to be light blue with green and hints of pink.
The most challenging aspect of this lab was trying to get the fondant to stick together. As well as trying to shape the fondant to the way we wanted it to be. This was mainly difficult because neither me nor my lab partner had ever used fondant before.
The thing that i like most about our final project was how everything just came together and worked well as one. The modified colour scheme also made the cupcakes that go with each other more distinct and obvious that they go together.
What i would change if I were to do this lab again would be to spend more time making the colours perfected. I would also try to not have an event happening in the middle of this project because i was gone for 2 days and had to leave my lab partner to put everything together.
Basic white cake for the cupcakes
Wilton Buttercream Icing
60 ml solid vegetable shortening 60 ml butter or margarine softened 2 ml clear vanilla extract 500 ml sifted confectioners’ sugar 15 ml milk
Instruction: (Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
750 mL mini marshmallows 250-500 ml icing sugar 2 ml vanilla (optional- do not use if you want pure white) 25-60 ml Crisco
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and vanilla. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 1 1/2 minutes total.
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.