Make Your Own Marshmallow Fondant

I didn't try the ready-to roll fondant before. And after trying making this fondant myself, I think I will never attempt to buy them.

It will make some mess, but it will all worth it. The fondant tastes nice, and has good level of elastic and pliable.

The recipe again is from Cake Journal.

Italian Meringue Buttercream frosting

I've never been a big fan as to the flavour of the buttercream frosting, it is much too heavy for me. However, the creamy, shiny effects combined with its stiff, easy-to-shape texture is perfect for creating the best looking cupcakes. So, I found the best alternative-- the Italian Meringue Buttercream.

The recipe I'm using is from Cake Journal. Although cooking sugar syrup is quite a delicate job, you will finally get there after few trials! Here is some tips I found very useful:

• Whisk to dissolve the sugar over low heat at beginning before boiling, to stop any sugar crystallize;
•  After boiling, do not whisk the sugar, and turn on the heat to medium high, keep it boiling at constant speed to  maintain the clear colour;
• Use a sugar thermometer is necessary, but it should normally take 5-7 minutes, and during this time, you can whisk your egg white.

Here is a video tutorial from YouTube on how to make IMBC which is step-by-step explaining the process, slightly different recipe, but same principle.