Posted in Testing Recipes

RECIPE TESTING: Marshmallow Fondant

The first recipe I tried was for Jell-o marshmallow fondant from ‘instructables’ and it was terrible.  It was incredibly stiff, gritty and had a funny aftertaste.

I think that the recipe was fine, the instructions just failed to describe it in detailed steps which caused it to turn out all wrong.

BUT! I spent a few hours retrying this recipe over and over again until I got the perfect consistency.

Firstly, I chose to omit the Jell-o as an ingredient while trying to perfect this recipe because added ingredients can sometimes be the cause of a recipe not working out.

The recipe I have come up with is so simple and comes together flawlessly.

So let’s get into my fixed version of this fondant:

**This recipe will make a tennis ball sized amount as it was just a tester portion.

Double the recipe for enough for a small cake.

Quadruple for a medium cake, etc.**


**Also note: You will need to refrigerate for 24 hours before use so make in advance!**

What you will need:

2/3 cup of Marshmallows

1 tbsp water

1/2 cup icing sugar + (a bowl of extra icing sugar for perfecting the texture.)

Shortening (for hands and counter to keep from sticking.)

**Optional** Vanilla


The first thing you want to do is take your marshmallows and your water and microwave it for 30 seconds, at this point you can add some vanilla for extra flavouring


Stir and microwave for another 15 seconds until melted completely.


Next you will want to add in your icing sugar and mix well. Once it looks like you can pick it up, rub shortening on your hands and counter and grab your fondant, it will still be ‘gloopy’ at this point.

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Now mix it in your hands, adding icing sugar a little at a time.


Once it becomes more manageable, you can start to knead it on the counter.


Once it gets to point where you can stretch it 2-3 inches before it breaks, you are done.


You will have to refrigerate this for 24 hours at this point.  Make a ball with the fondant and cover it with a layer of shortening before double wrapping it with plastic wrap.


After 24 hours, when you are ready to use, just knead it well before using.


Once you have softened it, you can roll it out and do what you want with it, for example I made some very simple “Paint” with icing sugar, water and food coloring. (Remember, icing paint should be thick, not runny. So there should be more icing sugar than water.)

Then I created some fondant leaves, painted them green and we are done!

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**This fondant will last up to a month in the fridge as well as it is tightly sealed.**










Posted in Testing Recipes

Recipe Myth Busting: “Sinless cookies”

Have you ever looked on a social media site and saw a recipe that you want to try but are worried that it won’t turn out? Well that’s what I’m here for!

I thought it would be fun to try out new recipes that are posted on social media or sent in by you guys and see if they work or not.

I found this photo recipe on Facebook,  I wish that I knew where it originally came from but unfortunately it has been shared so many times that I can’t find the original poster but if you click the pictures it will take you to the page I found it on!



Let’s talk about the 3 ingredient cookie for a second. This has been posted so much on Facebook!  It has taken over. It is absolutely awful but it’s because it’s bland. Organic lovers or health nuts will absolutely love this cookie but for me it’s big “no thank you” cookie. These cookies are a BUST!

BUT! I found a very similar cookie on Facebook through a different person, the cookie has been deemed the “sinless cookie.” It is a lot like the first one but some added ingredients makes it delicious while still remaining pretty healthy.






Note: When it comes to the oats, you can choose to grind them so they are super smooth cookies or leave them and have rustic, textured cookies. Also I used what I had so just normal peanut butter in these babies.


Mash two bananas in a bowl and add the oats.


Add peanut butter.

Mix well.


Add dark chocolate chips and mix until well combined.


Grease your pan and then roll small balls of dough and put them into a 350 oven for 10-15 minutes.


This is how mine turned out and I absolutely love these.  They are super moist, flavourful and delicious!

I approve of this recipe and would definitely make it again!





Posted in Testing Recipes

New concept: Recipe Myth Buster

Hello lovelies,


I am releasing a new category on my blog next week that features recipes just because I love food 😉

I will be adding recipe testing to my mix of blog posts because I usually only post my own tried and true recipes here and I thought it would be fun to test out some social media posted (and follower sent in) recipes and decide whether I like them or if they are busted.

When I can, I will post ways to fix the recipe that I busted but sometimes recipes just can’t be fixed.

The first instalment of this new category will be July 24th, 2014 and it will be random in when I post these testers as I need to find recipes and get the ingredients but I aim to do it at least once a week, (no promises.)

I will still upkeep the rest of my normal blog postings aside from this new category.

If you have any suggestions, go to the contact me section and send me an email 🙂




Photo Credit: