Chris' Birthday Cake

So for Chris' birthday, since I don't have an income of my own and didn't want to spend his money on a present for him, I decided to bake him a cake. (He did get some presents and a surprise party, but he wasn't supposed to know about those)

Here is what and how I did it, and the recipes I used!

First off, I baked the cakes. I used Duncan Hines 'cause it was on sale, but any (heavy) cake works. The ones from a box are just so nice and easy! :)
I let them cool for about 5 hours. During this time I fed and played with my babies. :) They may have been cooled earlier, but I had to do this during the day, so I had to work around my normal schedule.. Cool them as long as they need to, basically.

After they had cooled completely, I made some butter cream frosting. Very easy! :)
Here's the recipe I used:

1/2 cup shortening
1/2 cup butter
1 tsp vanilla extract (I used more, as "too much" vanilla tastes rich and almost chocolaty)
4 cups confectioners sugar (powdered)
2 tbsp milk

1) In a large bowl, cream together the shortening, butter and vanilla. (I used a spoon, as I don't have an electric mixer)
2) Blend in the sugar, one cup at a time, beating well after each addition (still using the spoon)
3) Beat in the milk (Here I switched to a whisk)
4) Continue mixing until light and fluffy (This is why I used the whisk) KEEP COVERED UNTIL READY TO DECORATE (It hardens slightly)
Next I made a batch of marshmallow fondant.
I had already made one a few days ago, but thought it wouldn't be enough as I was going to cut out letters with cookie cutters after I covered my 3 cakes with it. Turns out I didn't need the 2nd batch. 1 is enough for 2 cakes, decorating, and play dough for your kids. LOL
I used this recipe:

16 oz mini marshmallows
2 tbsp water
2 lbs powdered sugar

1) Put the marshmallows in a big microwavable bowl
2) Add the water
3) Microwave for 2 minutes, stir with a spatula (I used a silicone bowl scraper) that you greased thoroughly with shortening(!!!) If the marshmallows are not completely melted, microwave for another 20 seconds.
4) Add some powdered sugar, and mix well. (I kept adding until it was a caramel consistency)
5) Cover your work space with powdered sugar, and "pour" the marshmallows onto it. (I dumped 1/4 of the bag on the counter the 2nd time. Worked great!)
6) Knead the marshmallows by folding over to the middle, and keep adding powdered sugar to make the fondant more pliable and less sticky. (I didn't end up using the whole bag, but my hands were completely greased with shortening to keep the marshmallows from sticking to me, which counter acts the powdered sugar)

If the fondant is sticky; add more powdered sugar, if it begins to crack; add some shortening, if it is hard to knead and seems dry; microwave for a few seconds (10-30)

Store Fondant air tight, as it hardens, and microwave for 30 seconds before you start kneading it.

Next I smothered my cakes with butter cream icing, one at a time, and kept them close to (but not in the way of) where I was working with my fondant.
(Didn't take a picture of this :( )

I colored the fondant, this should only be done with GEL coloring. The liquid ones will mess up the consistency and make your fondant sticky and not good for cake decorating, but you don't have to-it's pure white (if you used white marshmallows). I've read that you can flavor them as well, but I didn't, since I was scared it would mess with the consistency, and we don't mind the taste of marshmallows nor powdered sugar.
Online it says to color your fondant by sticking a toothpick into the gel and smearing it on the fondant. Unless you are coloring say, a nose for your bunny, or a little chick, I would not suggest this! I just squeezed the gel onto the fondant, keeping the powdered sugar close, and still working on a powdered sugar surface. If you color the fondant that you will drape the cake with and use the toothpick technique you will be in the kitchen for DAYS.
Then, when it's the color, flavor, texture you like, roll it out with a rolling pin, silicone works best (read: sticks the least) but I used wood which worked fine. Roll it to about 1/4 inch thick. I have no idea how thick that is (LOL) so I just rolled it to where I wouldn't mind it when taking a bite of my fondant covered cake. Make sure your fondant is big enough to cover the top and all sides of your cake, and leave a little room "hanging over" on the counter or plate, whatever you're working on. You can cut excess fondant off, but you can't stick it on and still make it look nice.
Now here comes my input int his, and I highly suggest it as it made it super easy!

Remember where I said keep your ready-to-go (read: covered in butter cream) cake close? Here's why!
Lift one side of your fondant up with your left hand (if your cake is on the left side of your fondant) reach underneath your left arm with your right arm, and slide (pull) the cake underneath the fondant (with your right hand). TADAAAAAA :D
Now smooth the cake (rub it gently) with your hands (if you, like me, don't have a smoother) until it is PERFECT, meaning no bumps, lumps, or other unevenness.

Now cut off the excess fondant and VOILA. You fondanted a cake! lmao

I had a 3 tier cake, every cake a different color fondant, and the letters (and numbers) a diferent color too. Start with fesh fondant (white) or just keep adding color to your pre-colored fondant to get the same hue (I did it that way, so the cake would end up in all different shads of blueish green :) )
Here's Cain helping me! I showed him how to cut out letters in the fondant, using regular cookie cutters, and he caught on quickly! :) Make sure you (or your little one) press down hard enough, 'cause it will rip and you'll end up with an "n" instead of an "m" lol

Oh, and the way I did the "25"? I rolled 2 little balls of fondant, one greenish yellow, the other blue, and stuck them to eachother to make 1 ball. I kneaded it a few times (3-4) then rolled it out with my rolling pin. I didn't want them too well mixed, as I was going for this exact look it turned out to be! :D

Fondant is fun to work with, and easy too! I am a mess with icing, so this is perfect for me, and it looks so elegant (and like it was very hard to do! lol) Give it a try! Even the recipes are easy!!

I didn't have any of the ingredients on hand, so I had to buy EVERYTHING (except a rolling pin and cake pans) and it cost me about $20. Yay for inexpensive but classy cakes that you can put all your blood, sweat and tears (or just love, time and effort) into!

I hope this inspired you all to try it -from scratch!

HAVE FUN!