Well I just wanted to show off my graduations cakes. i had two of them on the same day so I was up till about 3:00. I think I've finally recovered. Hope you all had good weekends too!
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&member_id=1068&cat=0&pos=0

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&member_id=1068&cat=0&pos=1

Well, you did a perfect job, so it was worth it, right? Great work, love the borders too! I love doing these mortar boards and diplomas and all! So much fun!
Hugs Squirrelly Cakes

great job

Wow!! You did an awesome job on these cakes!! They are wonderful!

i feel your pain..get some rest!!

AWESOME cakes!

Terrific job on the cakes!

your cake are great love the borders ^5

How did you do the morter board and tassle? Were those fondant, too? I'm going to steal that from you for a grad cake I have for next weekend (the reason I'm asking! lol!)

I love the idea of the little cake--I think I'm going to do a cupcake for the hat base since once side of the cake is a bday and the other side is a grad.

They are both just gorgeous!! You did a great job!

Lisa

Thanks to all of you. It was a lot of work but I'm pretty happy with how they came out. llj68, Yes they were both MMF. I used a garlic press to make the tassle. Just make sure you have plenty of time for the morter board to dry before it goes on the cake!

I'm speechless.. ..I love those cakes...WOW!!!!
I'll be making 2 grad cakes next yr...my son and his girlfriend graduate then...
I'll be using the MMF for the caps....I just love how you did yours..
Excellent work...
cakegal

To speed up the drying process you can add about 3 tsp. gum-tex for every 10 ounces or so of fondant, just knead it in. I find that it makes it dry faster and harder. Anything this large you want to make a couple of days ahead, usually 2-3 days or a week if you have the time. It just hardens up better.
Hugs Squirrelly Cakes

great cakes!!!!! one question, did you use rice paper for the certificates? wow! i love them!!!
melody
btw, good to see you squirlycakes!

You did a fantastic job on both cakes! Did you use water or piping gel to attach the wafer/rice paper to the fondant?

Job very well done.

Twin Dees

lisa,
I ended up not using either. I just rolled out the MMF and put it on top. The fondant was just sticky enough for it to work. To everyone else, thanks for the kind words.

Loved the cakes! Very nice.

I'm very new to this board and have a question (please don't laugh)...what is MMF? I now it has to be some sort of fondant, but I'm lost to everything else.



Wandootie

heehee Wandootie, yes we do use a lot of abbreviations, it is Marshmallow Fondant.
Hugs SQuirrelly

Well, that makes since, duh!

Does it taste better than the Wilton fondant and is it easy to work with?


Thanks, Squirrelly!

Wandootie

Well, a lot of people think so, I must admit I find it tastes pretty much the same, costs pretty much the same for me to make it and I personally prefer working with the Wilton or other types of rolled fondants, but other folks really like it. I think the one advantage is that it holds up even when rolled out thin, for covering a cake. Generally with most rolled fondants, you are aiming for 1/4 inch thick fondant. That is pretty much the old standard although there is the odd brand that tells you to go to 1/8 inch.
I think it works fine for smaller decorations and such, but I like the more elastic quality of a regular rolled fondant for bigger things or other things.
But I am likely in the minority on this one, haha!
I guess it is all in what you are used to.
Hugs Squirrelly Cakes

Can this be purchased already made? If not, where might a find the recipe?

I really appreciate any advise, more than you guys know.


Wandootie

Here is the recipe for the smaller batch, originally posted by Bunnywoman on the Wilton site. There is a recipe for a larger amount but I cannot get the file I have it on to open.
You have to make it, I do not believe you can buy it anywhere, at least not that I am aware of.
Marshmallow fondant
1 cup mini marshmallows
1 tbsp. water
1 1/2- 1 3/4 cup powder sugar

Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

Here is the large batch recipe.
1 lb. bag mini or large marshmallows
2 tbsp. water
2 pounds (8 cups by measure) of powdered/icing sugar - you must sift it!
In microwave safe large bowl heat marshmallows with water, in 30 second increments, it will likely take up to 90 seconds or so, but stop and start after 30 seconds. Stir and check out if it is melted, it will look the same shape but should get the consistency of marshmallow creme. In a large bowl, place about half of the measured powdered sugar and make a well in the centre. Add the melted marshmallows and mix, stirring and kneading. Now at this point you can add the remaining icing sugar or add it gradually one cup at a time kneading in as you go. Most people leave out the last cup and turn it out onto a greased with Crisco shortening surface and continue kneading it adding as much of that last cup of icing sugar as necessary. Always work with your hands lightly greased with Crisco.

Great job, so elegant!

I think it looks wonderful..

Lokks terrific! ...that garlic press works like a charm doesnt it?!!

Yes it did work great... I just wish it could hold a little more!