Sugar Cookies with Marshmallow Fondant and Royal Icing

If you are looking for a sugar cookie with a little more UMPH to it these are for you! Easier than meets the eye, but with all the look of having taken years to make! 

One line reminder to vote for Cherry Tea Cakes in the Express Night Out Best of DC Food Blogger Vote through September 30th! See instructions here!

I tell ya, the Daring Bakers challenge coming at the end of the month was a LIFE safer for me. With my friends' wedding that I am catering coming up this Friday I have been frazzled! It's been absolutely fabulous to have a post done ahead of time! 

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

We were asked to make cookies of what September meant to us....and this September has mostly meant wedding plans. I made some cookies that would be graceful and lovely just like the bride, and as "colorful" as the husband (he he, they are my friends. I can tease the groom!). 

The picture below will show you just how much time I had to put into them, and all the steps. I mean....geeze. What a cookie! But so cute and so worth it! I'd totally do this again! 

My apologies in advance for a week of posts that were predone (i.e. Iron Chef, Daring Bakers, and Baking with Butchie) posts because this week I am in wedding catering meltdown! 

See you next week for a normal and sane Jana! 

Basic Sugar Cookies

½ cup + 6 Tbsp Unsalted Butter
3 cups + 3 Tbsp All Purpose Flour
1 cup Confectioners Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract or seeds from 1 vanilla bean

Cream together the butter (I do not allow butter to soften), sugar and any flavorings you’re using. Beat until just becoming creamy in texture. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms. Knead into a ball and divide into 2 or 3 pieces.
 

Roll out each portion between parchment paper to a thickness of about 5 mm. Refrigerate for a minimum of 30mins.

Once chilled, peel off parchment and place dough on a lightly floured surface.
Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.

Re-roll scraps and follow the above process until all scraps are used up.

Preheat oven to 350°F. Bake until golden around the edges, about 8-15mins depending on the size of the cookies.

Leave to cool on cooling racks. Once completely cooled, decorate as desired.

Marshmallow Fondant

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully put the melted marshmallows into a greased stand mixer and stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Coat your hands with powdered sugar and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Roll out to desired thickness. Press with any designs desired. Cut using same cookie cutter as was used for the cookies. I personally spread a little corn syrup as a glue on the underside of the fondant to help it stick. Adhere to the cookies and decorate with either royal icing.

Royal Icing

2 ½ - 3 cups Confectioner’s Sugar, un-sifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional

Beat egg whites with lemon juice until combined. Sift the icing sugar to remove lumps and add it to the egg whites. Beat on low until combined and smooth. Use immediately or keep in an airtight container.

Cinnamon S'more Cupcakes

Light, fluffy and chalk full of yummy vietnamese cinnamon-butter-brown-sugary goodness topped with homemade marshmallows!

I have three great announcements to make! 

Firstly, KANSAS! Day. After. Tomorrow. Alright, I know I'm the only one excited about that! If you've ever done long distance, you know what I mean. 

Secondly, I'm very excited to announce that I am going to London and Edinburgh for my Thanksgiving Holiday! Tickets have been booked and it should be an excellent time! I'm already looking for foodie suggestions! So if you have a great tip for me please comment below or send it to jana[at]cherryteacakes.com!  

And last (and probably the only one you'll care about) but not least: Amelia Showalter, Gradually Greener, Jenna Huntsberger, ModernDomestic and  Ken Moore, The Indoor Garden(er)  are planning the FIRST DC "State" Fair as part of the Columbia Heights Day Festival on August 28, 2010 at Tubman Elementary Field (11th and Irving Streets NW) AND THEY ARE HOLDING A CUPCAKE BAKE-OFF!!!! If you are a DC resident you can enter here by August 25th! The winner of the cupcake contest will win "fame, glory, and a delicious prize box of treats from Treet!!!" 

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  I'm already scheming away! Only one week to think of what to make! And in honor of this lovely contest here is a little cupcake ditty to get any of you DCists thinking! 

Cinnamon S'more Cupcakes

One day ahead make the marshamallows!

Homemade Marshmallows

Adapted from Alton Brown

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

Flavorings or food colors, as desired

First things first prepare your pan! Spray the pan heavily with cooking spray (or grease with shortening if you prefer). Mix cornstarch and powdered sugar in a separate bowl. Pour about half the mixture into the pan and shake around the coat. Over wax paper, tap out any excess powder. Picking the wax paper up, return the excess powder to the bowl.

Fit your stand mixer with its whisk attachment. Pour the gelatin and ½ cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.   

In a small saucepan combine: 1/2 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.

Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.

Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen.  Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.

If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for 4 hours or overnight. Keep the remainder of the powder mixture.

To make the cupcakes:

1 1/3 cups packed golden brown sugar
2 1/2 tablespoons Vietnamese cinnamon
3 tablespoons flour
9 tablespoons unsalted butter, softened

1 butter cake mix

2/3 cup buttermilk

1 stick of butter, softened

3 eggs

melted chocolate (optional)

In a stand mixer fitted with the paddle attachment, beat the brown sugar, cinnamon, flour and butter until well combined. Scoop out onto parchment paper and form into a log. Allow to freeze for at least 1 hour, until hardened.

Prepare a 9x13 pan. Butter the sides of the pan and dust with powdered sugar. Line the bottom of the pan with parchment paper. For cupcakes, simply line with regular cupcake liners.

Mix together the cake mix and buttermilk. Add in softened butter and blend. Add eggs one at a time, beating in between each addition.

Pour half the cake mix into the pan and distribute evenly. Remove frozen butter sugar mixture from the oven. Grate half the frozen mixture onto the cake batter, and gently fold in. You don’t want it to mix in, but rather have a rippled effect. Pour the cake batter into the pan.  

For cupcakes, scoop a little batter into each cupcake liner, about half of what you regularly would. Gently fold in the grated frozen filling into the remaining batter. Fill the cupcakes to their normal height.

Bake according to the package direction. Let cake two minutes 

To use the homemade marshmallows as a cupcake topping, cut into rounds and place on slightly cooled cupcakes. The heat of the cupcake will melt the bottoms of the marshmallows slightly to adhere them.  DO NOT place them on the cupcake in the oven, or directly out of the oven. The marshmallow will melt too quickly! 

Top with melted chocolate if desired!

** If using a store bought marshmallow place on the cupcakes while they have three minutes left to bake. Genlty press down the marshmallow as it comes out of the oven. 

Enjoy!