Let us eat Cake: Red Train and Farming Tractor Cakes made with Marshmallow Fondant

First of all Happy Birthday to my little Boys. 

Four Years ago I became a Mother and even if it took 3 more days for me to see them for the first time I loved them long before I had the pleasure to get to know them.

This two Gentlemen make my life Heaven and Hell and I would do anything for them. 

Even baking 2 Cakes with 8 layers of Vanilla Cake, German Butter Cream and Homemade Raspberry Jam.

I covered them with Marshmallow Fondant, I found a wonderful Recipe at Bake at 350.

One minute older wanted a Train ( no surprise he is obsessed) one minute younger wanted a Tractor. 

So having nothing better to do I made them, I made them big, I made them red.

How do you like them? I think the Train looks cute, but the Tractor looks more like a Racing Car.

Marshmallow Fondant

16 oz. bag mini marshmallows
3 TBSP water
2 lbs. powdered sugar
Crisco

I use a mix of cornstarch and powdered sugar for rolling

Grease a large glass bowl with Crisco.

Pour in the marshmallows and water in the bowl. Microwave at 30-second intervals, stirring after each interval, until melted.

Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer. Grease the paddle attachment with Crisco. Pour the melted marshmallows onto the powdered sugar.

Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl.

Grease a clean work surface with Crisco and dump out the fondant and all loose bits. Grease hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.

Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.

Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.

When you have your colors finished, or just keep it all white, coat the fondant in a light layer of Crisco. Wrap in plastic wrap and place in a large bag. Let rest overnight. Store at room temperature for several months.

To use it, dust the surface and rolling pin with cornstarch/powdered Sugar Mix and roll to 1/8th of an inch and decorate away.