Saucy made special cupcakes for a sweet baby boy this weekend. The new mother favours Saucy's red velvet cakes so to make them baby-friendly, Saucy topped them with tiny fondant rubber duckies.
Making these little bath-toy replicas is a breeze. Saucy had 24 of them whipped up in no time flat. She made one batch of marshmallow fondant, it's super easy (thanks to Angela) and tastes yummy, too.
Melt one bag (250 g) of miniature marshmallows with two tablespoons water in the microwave on high heat for 2 minutes, stopping to stir halfway through. You can stir it again and heat for another 30 seconds to completely melt the marshmallows.
Use Crisco to heavily grease your counter and your hands - you'll need about 1/2 cup in total. Start off generously and leave some to add as you need. Turn the melted marshmallows onto the greased counter with four cups of confectioner's sugar. Knead the entire thing until the sugar is worked into the marshmallow, adding more Crisco as necessary. If the fondant gets too dry or cracks, add more water, one tablespoon at a time, no more than three more tablespoons. Almost all of the sugar should be absorbed. Your hands will be silky and soft after the kneading is complete.
Form the fondant into a ball and cover tightly with plastic wrap, then place it in a ziploc bag, removing excess air. Let sit overnight at room temperature. You can knead paste food colouring into the fondant to tint it a desirable shade.
To make the rubber duckies, form two balls of fondant: one measuring about 1" and the other about 1/3".
Gently press an indentation into the larger ball using your index finger.
Pinch the "rear" of the large piece of fondant to create the duckie's tail.
Using the small ball of fondant, pinch a beak for your duckie straight across one side. The beak should be wide and flat, not pointy.
Attach the head of the duckie to his body, if it doesn't want to stick you can moisten the head with a little bit of water, but not too much! It will relax and stick as it sits.
Using a skewer, poke holes where your rubber duck's eyes will be.
Use a fine tip on a pastry bag to pipe black icing into his eye holes.
Use a fine brush to add his orange beak with a bit of diluted food colouring paste.
If your finished fondant creations look a little dusty or dry because of the confectioner's sugar, you can very quickly and gently hold them over a pot of boiling water to steam them to a shiny perfection. Do this before you add the eye and beak detail.
Your duckies will look sweet nestled in a fluffy "bath" of cream cheese frosting tinted blue. The "bubbles" are lustre pearl sprinkles from Williams-Sonoma, but Wilton also makes these.
Unused fondant can be stored in an airtight container in the fridge for about two weeks. It's nice to have on hand to make little cupcake toppers. Try rolling it out and cutting shapes with cookie cutters - so easy. Canadian Thanksgiving is weekend after next - the leftover yellow duckie fondant can now be tinted orange for autumn leaves on something!