TINS!!!! Yayyy!!! Ok, I love tins, I can’t help it. They are a connection to history. I love to find unique “old time” items from long ago. (See more of my tin collection here.)
Today was a rainy, cold day in Buffalo so we headed to an antique store we had never visited. It is less than 20 minutes from our house and we drive by it quite often. I am not sure why I have never stopped in there before but boy am I glad I did today. The building was quite large and every little consignors area was decorated so nicely. The prices were more than reasonable which was a treat! We left with a nice collection of items in the car including these tins, an angel decoration, 2 wreaths, a candle, an antique toy car, and a home baked cookie Grandma bought.
A great way to spend a terrible day!!
My 12 year old (the tween) amazes me sometimes. Yesterday was one of those days. She was bored with the weather being bad and declared she wanted to make homemade fondant and make our pound cake to surprise her brother when he is home from his hockey tournament. She made the cake above. I was amazed how she took the initiative and made this very impressive cake with his jersey and number on it. It took her literally about 4 hours.
I don’t like fondant and will never eat a cake that has it. The store bought fondant is gritty and normally not very good tasting and we have had some from bakeries that are not that good either as it’s thick.
This homemade marshmallow fondant was really good and SIMPLE!!! It’s smooth, and just enough sweetness when rolled out to add a nice flavor to the buttery pound cake we make. She used white icing glue we had on hand to attach the pieces. It takes a bit to try and the cake came out perfect. It will be a nice surprise for her brother when he returns late tonight!
Here are some of the pictures of her work and our recipes for our family pound cake and the recipe she used for the fondant.
Our family POUND CAKE recipe:
3/4 cup butter (a stick and a half)
1 1/2 cup sugar
4 eggs, separated
3 tsp. baking powder
2 cups flour
1 1/2 tsp. vanilla
1 cup milk
Cream sugar and butter. Add egg yolks until combined thoroughly. Add Vanilla. Mix flour and baking powder together in a separate bowl and add alternately with milk. Set aside. Beat egg whites until just stiff and fold into batter.
Bake in well greased tube pan or cake pan (we used a 9×9 and 2 small loaf pans) for 30 minutes in 350 degree pre heated oven until just browned and toothpick test comes out clean
MARSHMALLOW FONDANT (super easy to make!!)
- 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
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.