Our Fabulous Bites

  Fondant is really fun to work with! Don't be afraid or intimidated! It takes you back to your play-dough days of just molding, shaping, and creating whatever your heart desires. So have fun and go design yourself a baked good! Fondant 1 16oz bag of mini marshmallows 3 Tbsp of water 2 lbs. powdered sugar (8 cups) Optional flavoring (I'd say a teaspoon or to your liking) Place marshmallows in a LARGE microwave safe bowl. Add water. Microwave for 2 minutes. Stir marshmallows making sure it's all melted, then add your flavoring and powdered sugar 1 cup at a time. Knead dough on a powdered sugar surface and add more powdered sugar if it's too sticky. It's that easy!! Tips: * I like to sift the powdered sugar into the marshmallows , to avoid any clumping. I found that by just throwing it in there that there were clumps in my finished product. But if I slowly sifted it in there it turned out great! * Make sure to mix it into the bowl as m

(recipe & image from Martha Stewart) Serves 6-8 Prep: 30 minutes Total: 1 hour 30 minutes Ingredients 1/4 cup plus 1/3 cup sugar 1/4 cup fresh lemon juice 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1 bar (8 ounces) reduced-fat cream cheese, room temperature 1 cup heavy cream 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried 3 cups fresh raspberries (two 6-ounce containers) Directions Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream). Arrange half the cake pieces in the bottom of a 2-qua