I am not really a coffee drinker but did have one cup while working on and deciding how to make this cake. Perhaps I will actually make something else this month with coffee in it but for now…this is my post.
- 2 Boxes Cake Mix – make as directed and put into three 8 or 9″ greased pans and one medium-sized Pyrex bowl
- Bake as directed
- 1 lb Crisco
- 2 lbs powered sugar
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 1/2 tsp almond extract
Blend well in a stand mixer until smooth. I actually needed two full batches of frosting for this cake
Rice Krispie Treats
I doubled this recipe right from the start (shown below)
- 6 tbsp butter
- 20 0z marshmallows (2 bags)
- 12 cups crisped rice cereal (1 large box)
Melt butter over low heat
Add Marshmallows and stir until smooth
Remove from heat and add cereal
Press in to a greased pan, cover and wait until hardened
I thought I would use this more on the cake but decided to frost the whole thing instead. I did use a bit of this. It was great fun to make and so much more tastier then the store bought version.
- 16 ounces mini marshmallows
- 2 pounds powdered sugar
- 4 tablespoons water
- shortening for greasing the bowl etc.
This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand (not sure I would recommend that).
1. Put the marshmallows and water in a large greased microwave-safe bowl. Microwave on high for about 1 minute, until the marshmallows are all melted. The mixture will expand. Stir to incorporate. (I had to microwave about 4 minutes to get this to melt – but took it out every minute to stir and check)
2.Grease the dough hook and bowl of your mixer really well with shortening.
3.Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows.
4.Mix on low-speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. repeat this step until the fondant is firm and neither dry or sticky.
5.Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least an hour before using.