2 packages marshmallow, (separate the pink from the white)
500 grams icing sugar
2 tablespoons edible glycerin
2 boxes chocolate cake mix, and the ingredients required by the box
black gel food coloring, skin color and red
Preparation
40 mins
0 mins
Medium
Prepare the cakes as instructed on the box, combining the two boxes and their ingredients into a homogeneous mixture.
Pour the mixture into a large circular mold and two other circular molds of the same size to make the ears.
Bake in the oven at 180ºC for 35 minutes or until a toothpick inserted comes out clean. Remove cakes from the oven. Set aside.
For the fondant: In a bowl over a double boiler, melt the marshmallows together with the chocolate completely. Do this in two batches, separating the pink marshmallows from the white ones and putting 1 bar of chocolate in each.
In another bowl, divide the powdered sugar into two bowls, and add the melted marshmallows of each color to each bowl and add 1 tablespoon of glycerin to each mixture.
Gently incorporate until a sort of dough forms. NOTE: It is very sticky!
Unmold and arrange the cake by placing the large circle in the center and the other two on top, one on each side.
To apply the fondant, I recommend printing the template of the shapes that will be used, cutting them from the flattened fondant, painting them the corresponding color, and arranging them like a puzzle.
For all the shapes that require coloring and for the white parts, use the white fondant; for the bow and the edges, use the pink fondant. If it lacks intensity, you can add 1 or 2 drops of red food coloring until you achieve the desired color. If more fondant is needed, make more following the previous instructions.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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