Edible marshmallow playdoh

  
  

Playdoh is a favorite playtime for most kids who like to be messy. But most of the time playdoh are not edible which poses a threat to toddlers or a supervised time for adults. Here is a way to enjoy with your kids making fun shapes while actually enjoying a snack.

How to make the playdoh:

Its otherwise called as marshmallow fondant by all the bakers. MMF is a edible playdoh to kids where you can make anything out of it.

Colored marshmallows, few spoons of water, icing sugar(prefd) or white sugar, vegetable shortening.

Separate marshmallows by colors place them in microwave safe bowl add a spoon of water heat in microwave for 30 sec. Take out the bowl & stir the mix and continue heating and stirring until the marshmallows are well dissolved. Then place them in a work area nicely coated with shortening start kneading in to a dough with sugar or in a kitchen aid. you will reach to consistency where the dough is dry & rolls to a ball. Its time for fun apply shortening to the dough and knead for a min & you are good to go. You can also save this playdoh in fridge for several weeks or use at once.

Tip: if using colored marshmallow pack you will get 5-6 colors at once or tint the food colors to it when its hot liquid out of the oven.

You can also add some food flavoring to that if preferred or if given to big kids then use some essential oils to spread the scent in the house.

this is much cheaper & easy to make stuff than buying a regular playdoh from the store.

"happy playing"

Marshmallow activity

Marshmallow activity is a fun way of helping kids to keep them busy while learning numbers & colors.

You can also frame a much diferent varities of activities using your imagination or kids'. 

What you need?

A multicolored pack of marshmallows

A large bowl or few small bowls.

Activity: Place the marshmallows in the large bowl and ask your kids to separate them in to smaller bowls by colors or counting numbers. If more kids participate to do this activity then share the marshmallows as their snack or save it for later use. Don't forget to spell out the colors or call the numbers and their spelling. It can be a half hour activity or much longer if you prefer.

Marshmallow fondant

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love. MMF is better than most store bought stuff so you would definitely get a satisfaction of doing a quality icing which is edible and looks attractive. It is also much cheaper in cost when doing a larger quantity or small. It need not be a messy tiring work when used a blender also time saving. 

Ingredients:

• 1 package (16 ounces) white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar
• 1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.

Method:  To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.Alternatively you can also use colored marshmallows itself which gives a well blended color and a fine quality texture. 

Marshmallow fondant can be used to make figurines like animals, birds, toy shapes etc. It comes out super soft and pliable like a playdoh so easy to work with.

Tips: 1) Apply a nice even coating of vegetable shortening or butter or ghee to the microwaveable bowl.

2) To knead the paste in to a fine fondant you can use your kitchen aid or any blender that avoids messy process, tiring hands and also time saving.

3) But you might have to coat the blender bowl with the shortening fully well then cleaning is easier & quick.

4) There is a fun activity involved while using a colored marshmallows that keeps the kids helping you and busy as well.

simple sponge cake

Ingredients

• 2 eggs
• 
  
• 1/2 - 2/3 cup white sugar
• 
  
• 2/3 cup self-rising flour
•  or alternate with

2/3 cup all purpose flour & 1/2 tsp baking powder

1 oz milk

1/2 tsp vanilla flavor

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
2. Beat the eggs for 4 mins till fluffy.
3. Add sugar to eggs little by little, beat over for 3 mins.
4. Now add vanilla mix in low speed.
5. In a separate bowl sieve flour & baking powder together and fold them in to the beaten mix.
6. Let them combine well for 2 mins, add milk to mix well for 2 mins.
7. Bake for 17 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan for 10 mins & turn over a wire rack to cool completely.
8. Frost the cake with your favorite frosting or decorate with icing or just enjoy like a tea cake nice and warm.

Servings

Can serve to 4 or 5.

• 
  

Mixing the cake batter

Butter Cakes and Pound Cakes

These classic cakes have a fine crumb, a tender, moist texture and a rich, buttery taste. Best of all, they're easy to make!

Know Your Ingredients

"Shortened" cakes have just four main ingredients: fat, sugar, eggs, and flour. Some recipes also call for baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors.

These cakes are characterized by their high proportion of fat and sugar to flour, which makes them tender, moist, and dense.

Since there are so few ingredients, to achieve the best results use high-quality butter and pure flavoring extracts, measure carefully, and follow the recipe directions.

Butter or a combination of butter and shortening are usually the fats of choice. Shortening is easier to work with, because it is already partially aerated and remains at the same texture over a wide temperature range, but butter gives incomparable flavor and mouth-feel.

Before You Begin

Make sure that all of your ingredients are at room temperature, particularly the fat, eggs and any liquid you may be using. It's essential that all these items be at room temperature:

• If the butter is too cold, it won't beat evenly; it won't incorporate air and increase in volume.
• When eggs and liquid are cold, the batter will curdle. Instead of a smooth, homogenous batter, it will separate into liquid and fat, and the cake's texture may be denser than you like.
• If any of the ingredients are warm, the fat will melt and you won't be able to whip air into the mixture.

The second thing to do before mixing the batter is to thoroughly sift together all the dry ingredients. Cake flour and cocoa powder are especially fine, and form small lumps that won't get broken up during the mixing process. Unevenly mixed ingredients can create big holes and tunnels through the middle of the cake, alongside lumps of raw flour. Use a sifter or a wire whisk to make sure all lumps are broken up and those ingredients are well-mixed.

Mixing the Ingredients

You don't have to have a stand mixer to make a butter cake or pound cake, but it sure helps. Begin by beating the softened butter at medium speed until fluffy and light in color, about three minutes. Add the sugar and continue to beat for about four minutes longer. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the eggs one at a time and beat for several seconds between each addition. If the batter does curdle, just continue whipping it; it should smooth out once it warms up.

After you've beaten in the eggs, you must mix in the remaining ingredients as gently and quickly as possible to avoid deflating the air you've so carefully beaten into the mixture.

• Slow the mixer down to low speed and sprinkle in about 1/3 of the dry ingredients.
• Mix the batter while pouring in about 1/3 of the liquid (this includes milk, buttermilk, sour cream, juice, or coffee).
• Continue in this fashion until all of the ingredients are incorporated into a smooth batter.
• Any garnishes--nuts, fruit, chocolate chips or other additions--should be very gently folded in by hand after the batter is mixed.

The Creaming Method

Bakers use the "creaming method"--beating the fat and sugar together to hold air bubbles--and chemical leaveners like baking powder, rather than beaten eggs (like sponge cakes and angel food cakes) to create their fine texture.

The "creaming method" is the same mixing technique you use for a batch of chocolate chip cookies. For cakes, however, you keep beating air into the mix.

Beat room-temperature butter with granulated sugar (superfine, castor, or "bakers' sugar" is best) until the butter is very fluffy and noticeably lighter in color. Don't worry about over-mixing at this point; it's hard to do when creaming butter and sugar for a cake.

Add room temperature eggs one by one, beating after each addition. Adding all of the eggs or too much cold liquid at once will cause the batter to look curdled. Add any extracts or flavorings after incorporating the eggs.

Once you start adding dry ingredients, be careful not to over-beat the batter. The gentle handling is critical to creating a fine, not tough, texture in a cake. Many recipes alternate adding dry ingredients and any additional liquid; mix well after each addition, scraping down the sides of the bowl. Stop mixing when each addition is well incorporated.

Baking Cakes

Pour the batter immediately into a prepared baking pan--either greased and floured, or greased and lined with parchment paper--and bake in the preheated oven. As the cake bakes, it will rise high in the middle and turn a dark golden brown on the outside. Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.

Don't wait until the cake has pulled away from the sides of the pan to test for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it cool on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool completely before slicing or frosting.

cortesy: allrecipes.com