To share a resource (such as food ) is to make joint use of our countries culture’s and customs;
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices
or a combination of flavors unique to that culture that evolves over time.

Other differences include preferences (hot or cold, spicy etc.), and practices, the study of which is known as gastronomy.
Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing.

This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai and Indian.
Various cultures throughout the world study the dietary analysis of food habits.

While evolutionarily speaking, as opposed to culturally, humans are omnivores,
religion and social constructs such as morality, activism or environmentalism will often affect which foods they will consume.
Food is eaten and typically enjoyed through the sense of taste, the perception of flavor from eating and drinking.
Certain tastes are more enjoyable for evolutionary purposes while others are not.

All ingredients should be used on a personal preference!
Feel free to use as much or as little as you like and add or omit any ingredients to your liking.


May 05, 2012

Ariel cake and more ( Rolled Marshmallow Fondant )














Ingredients:
1 package (16 ounces) white mini marshmallows 

  • 2-5 tablespoons water
  • 2 pounds (about 8 cups) sifted confectioners' sugar
  • 1/4 cup solid vegetable shortening
  • 1 tsp vanilla extract or flavor of your choice
  • 1 sea shell mold 

 Instructions:

step 1

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2+ minutes)
Flavoring can be added at this point.

step 2

Add the confectioners' sugar on top of the melted marshmallow mixture one cup at a time Fold sugar into marshmallow. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes. ( you can use a stand mixer if you have one ) 

step 3

Store by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

step 5

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed. 

step 6
Press fondant into the mold, you can use different colors, and shapes.

Have fun decorating your cake :)

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