Cake tutorial

Cake tutorial- 

Items you will need:

3 boxes of cake mix. (I used 2 and later realized I needed more. I also used chocolate and 

vanilla to make a marble swirl)

Icing (either homemade or store bought)

Shortening

16oz of mini marshmellows

2lbs of confectioners sugar (powder sugar)

Flavoring (I used vanilla)

 2 different size cake pans (I used 6in and 8in)

Fondant smoother (Optional. I didn't end up using mine)

Baking sticks (to hold cake in place)

Cake molds( also optional. Didn't use mine)

 Make your cake mixes in separate bowls.

 Vanilla and Chocolate

 Get your cake pans and grease them.

 Pour 1 of your cake mix into half of the pan.

You are making 2 of each cake (size) so use it sparingly.

 Next pour your other cake mix in.

 Cake pan should look like this afterwards

 Take your butter knife or one of the baking sticks, and

swirl your mixes together.

 Swirling not mixing.

 Ending result.

 Do again with your other size cake.

 Here is what they should look like.

 Now bake them!

 Now onto the fondant!

Take your shortening.. 

 And put it on everything your going to be using. All bowls,

spatulas, spoons, etc.

Add 3 to 4 tablespoons of water and 1 to 1.5 teaspoons of flavoring 

(flavoring is optional). Microwave the marshmallows for 2 minutes, 

you can stop after a minute to stir, put it back in there for the remaining minute.

after that stir till thoroughly melted, should look like this.

If you want to add food coloring now will be the time.

Sift 4 cups of your powdered sugar into a bowl

And put that sugar into another bowl that is greased with

shortening. If you have a kneading hook go ahead and

use that, but make sure it is greased. I do not have one

so I'm going to mix is by hand. Add your marshmallow with

the sifted sugar and begin to stir.

Once the fondant is no longer sticky to the touch you 

can begin to knead it by hand, gradually adding more sugar.

Roll out your fondant again adding more sugar. Keep adding

sugar until fondant is completely non-sticky.

Take all 4 cakes cut off a thin top layer making a straight

and flat surface.

Now that you have all 4 cakes flat and smooth, take your 

frosting (not fondant) and create layer in between

the 2 larger cakes.

Do the same for the 2 smaller cakes.

Now take a portion of your fondant and roll it out 

Roll it out until its about the size of your bottom cakes

(larger)

Place it over the bottom cakes

Now is the part I forgot to do. Take your top cakes (smaller)

and place them onto the bottom cakes. Now take your baking

sticks and place 3 or 4 into the cake. This holds the cake from

falling over.

Now go ahead and place the fondant onto the smaller cake

(if you use the sticks, yours should look different on this step)

Cut the extra fondant off the cakes. Make sure your lines are 

straight. This is what everyone will see.

Here I am making a sugar paste (because I forgot to

add the sticks) if you'd like to do this instead of the 

sticks, add some more powdered sugar and just a 

tiny bit of water into a bowl and stir until a paste is made.

Add paste to the bottom of the top cakes (make sure

the fondant is applied) 

And then place on top of the bottom cakes.

Here I am adding ribbon to touch up the rough edges

and to add a bit of decoration.

Using the paste I had just made, I put a tiny bit

on the ends of the ribbon to hold it together and in place.

Here is your ending result. Feel free to decorate more.

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