Welcome to Red Couch Recipes! Please have a seat on my Red Couch. My daughter Tati (14-year old, Polka Dot Pantry Sweets) and I had fun on Saturday working with fondant. We are relatively new fondant makers and players. She made sunflowers with homemade fondant; I made pumpkins. The homemade fondant is easy and cheap to make.
Almost every Autumn, I make a Autumn Harvest Cake, with fruits of the harvest made out of marzipan. I will share the Harvest Cake with you later. The fondant pumpkins are a fun project to do with your kids; even young ones can make the pumpkins. If you are into more artistic fondant pumpkins, go to Judy's Cakes where she has great tutorial for fondant pumpkins. Next time I will try her method.
First, make your favorite recipe, or from a box if you are pinched for time, for chocolate cupcakes.
Then make a recipe of buttercream frosting and decorate them with your favorite tip. I have included the recipe for buttercream that we like to use. Both the buttercream recipe and the fondant recipe are from my sister Jacqueline at Purple Chocolat Home.
Blend together 3/4 cup room temperature butter, 4 cups powdered sugar, 1 teaspoon clear vanilla extract, and 3-4 tablespoons water. You may need to add extra water, depending on how thick you want it. For chocolate, add 6-8 tablespoons cocoa powder, depending on taste and coloring.
Then make a batch of homemade fondant. I really like the taste of homemade fondant so much better than store bought.
16 oz. marshmallows - use good quality marshmallows
2-3 T. water
2 lb. powdered sugar
Place the marshmallows and water in a large microwavable bowl. Place in the microwave and microwave 30 seconds until the marshmallows are beginning to melt. Remove from microwave and stir the melted marshmallows and water together. Repeat until completely melted and blended together. Place in your large KitchenAid or other heavy duty mixer bowl. You will need a powerful mixer to blend this. Use your bread kneading hook. Add the 2 lb. powdered sugar. You can also add 2 tsp. almond flavoring. Begin to mix the dough at a low speed. Mix until completely blended.
After your fondant is done, you will want to start coloring it. Take a little of the fondant out and save it for pumpkin stems and color the rest orange. Use as much food coloring depending on what shade of orange you want your pumpkins to be. I added a bit of cocoa powder to tone down the color of the orange fondant. You will need to knead the fondant until the color is completely mixed in. You can mix the orange in your KitchenAid or Bosch or just knead by hand. Next color the saved out fondant by mixing in green coloring for the pumpkin stems.
Notes: I think the tricky part is getting the right amount of water. You don't want too much water because then the fondant is sticky and you don't want too little, because the fondant is too dry. Just experiment a little bit.
Roll the orange fondant into balls. Next time, I would make the balls smaller if I were using the pumpkins for cupcakes. I am used to making marzipan pumpkins that top a cake.
Using a toothpick, poke a hole in the top of the ball for the pumpkin stem. Then use the toothpick to make lines in the pumpkin. Then make stems out of the green fondant and insert in the pumpkins.
The mini pumpkins in all their glory. You could, of course, make them into different shapes or add warts.
Place the pumpkins on the cupcakes and beware of the pumpkin eating spider!
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