look whoooo’s having twins! (not me, FYI)

Today we got to shower one of my best friends from college, Jodi, and her TWIN boys!  She is just perfectly happy and pregnant and super cute. We can’t wait to meet Jensen and Noah, but in the meantime, we decided to celebrate their mama and give them lots of goodies!

Along with Banner, Meredith and Jodi’s sister in law, Laura, I helped host the most precious shower. Jodi picked out the cutest nursery fabric for the boys that has owls all over it, so we decided to run with it. Meredith was gracious enough to open up her GORGEOUS home and we had a Hoot!

Banner made a diaper cake and to decorate it, I made little felt owls, similar to the pattern on the nursery fabric. Ban helped me sew them up and they ended up being really precious.

I also made Vanilla Bean Cupcakes that we decorated with fondant owls. I have never made or worked with fondant before (see recipe below) so it was quite a comical experience. I used almost an entire tub of shortening and had have powdered sugar in every crack and crevice in my kitchen. I think for my first time, however, it turned out great. (I still have lots leftover if anyone needs chocolate or blue marshmallow fondant!)

Everything turned out really cute and the boys have lots of good gifts! Can’t wait to meet you Noah and Jensen!!

Now for the fondant recipe… In my past experience eating fondant, it just doesn’t taste good, so I searched high and low for the perfect recipe. This one was recommended to me several times, so I went with it. While the instructions were easy to follow and its texture was perfect, I still wasn’t sold on the taste. I think the lemon flavor might be a wee much. I think it needs that acid to cut the sweetness, but maybe not as much. I might cut out the lemon extract next time and do all vanilla, while leaving in the fresh lemon juice. It makes a MESS, so be prepared. Also be prepared to slather Crisco on your hands like there’s no tomorrow.

Rhonda’s Ultimate Marshmallow Fondant

15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract (I will leave this out next time and do 1 1/2 tsp vanilla)
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening  (or, in my case, an entire tub)

Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

When ready to use, have powdered sugar and crisco handy. I greased my surface and rolling pin and then went after it. I found it was easier to roll out smaller pieces than the entire mound of fondant. It’s really forgiving and I’m excited to continue working with it!