This past Saturday my mom and I threw a shower for my sister, Sarah.

She's due with her first on February 13th.

The party was centered around an 11am brunch...consisting of

Sausage, Egg and Cheese Casserole, Ambrosia, Cheesy Potatoes, and Baked Brie.

The guests and presents were plentiful.

And to top the party off, a beautiful cake made by no other
than myself! I take a small amount

of pride in making this cake as it was my first
time using and making fondant. But I enjoyed it

immensely. The cake is the main topic of this

post as I will tell you how I did it.

You may be thinking fondant is an incredible pain to make,

only I'll tell you it wasn't. I found a simple recipe online

for MM Fondant. I chose this recipe because I had all the ingredients

at home and I figured making it for the first time if I screw it up

I wouldn't be out any money. All you need for this recipe is

16 oz of marshmellows

2-5T water

2lbs of powdered sugar

1/2 C of shortening.

Melt the marshmellows in a deep dish in 30 second intervals until melted

completely. Next, grease your hands GENEROUSLY and cover your counter

in grease, then dump the marshmellows onto the counter. Little by little

start mixing in the sugar. If it starts sticking to your hands add

more grease. This step takes FOREVER but keep kneading..

knead until it is all mixed together. If the

mixture starts tearing add water 1/2T at a time.

That's it! So easy. To store, just coat it in grease and place in

an airtight container. I put mine in a vacu suck bag and

stored it in the fridge over night.

You can color the fondant and make all sorts of fun things

out of it. Flat things mostly..as it has a lot of grease in it.

For Sarah's cake I made colored polka dots, which takes a lot of

coloring and mixing. Use a round object with semi sharp edge

to make the dots.

When covering the cake make sure you ice it first, I used

Wilton's Buttercream Icing. After covering with

icing, place the fondant on a 'sugared' surface. Meaning,

use powdered sugar instead of flour..so it doesn't stick to the

counter and tastes

better than flour! Then cover your rolling pen with sugar and roll out the fondant,

this process takes time..as the fondant is semi

fragile and very thick. But when you are done you have a beautiful

cake!