Tuesday, October 11, 2011

"30 Sucks" Cake Pops and Cupcakes

My sister turned 30 in September! She is the cake queen and is always making wonderful cakes for everyone so I knew that when I made her cake it needed to be amazing. I saw an idea while blog hopping one day that had 30 suckers in a container and said 30 sucks.

I thought it was a really cute idea and decided that I wanted the suckers to be cake pops! I looked online for a similar idea, but could not find anything! I asked my friend April to help me make them because she makes amazing cakes too and has worked with fondant. So we came up with the idea to make cake pops, dipped in chocolate, then wrapped in fondant to look like suckers. And I think we achieved the look I wanted! I also made cupcakes to go along with the sucker pops. They are regular boxed cupcakes, with homemade frosting topped with crushed suckers!

I thought that making and working with fondant would be really hard and scary but it was so easy. The recipe for the fondant listed below is so easy to make and actually tastes good. And it's just like working with dough so don't be scared to try it!

Buttercream Frosting
Adapted from My Baking Addiction

3 sticks unsalted butter, softened
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
1 1/2 pounds (24 oz.) confectioners sugar, sifted
4-6 tablespoon heavy cream

In a large mixing bowl, cream the butter until fluffy. With the mixer on low speed, slowly add in confections sugar and continue beating until well blended. Add in vanilla and 3 tablespoons heavy cream. Blend on low speed until moistened. Add an additional 1-3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Fondant Recipe from April Takes the Cake Blog

1 package (16 oz.) white mini marshmallows
2-5 Tablespoons water
2 pounds powdered sugar (8 cups)
1/2 cup vegetable shortening

To make the fondant, place marshmallows and 2 T. of water in a microwave-safe bowl. Microwave 30 seconds on high, stir until mixed well. Continue microwaving 30 seconds more, stir again. Continue until melted, about 2 minutes. Place 3/4 of the powdered sugar on top of the melted marshmallow mixture. Fold powdered sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter generously with shortening. Turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding powdered sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry. Add some water (about 1/2 teaspoon at at time) kneading until fondant form a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow the fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. The fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 inch think.

To color fondant you will need to tint the entire batch. Add a little icing color to the melted marshmallow mixture before adding powdered sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Makes about 2 lbs. of fondant

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