So....I have learned how to make marshmallow fondant and it has been one of the best things that I have learned how to make. Here in Hawaii, its a little different because of our humid, hot, sticky weather. But I have managed to make it work.

Now this recipe does not require too many special tools, but you will need a microwave and a kitchen scale. Here are the ingredients:

- 200 g Mini Marshmallows
- 400 g Powdered Sugar, measured then sifted
- 2 tbsp water
- 2 tbsp light corn syrup
- 1 tsp clear vanilla (or any other flavor) extract you desire
- Pinch of salt
- 1/2 c Veggie Shortening
- Gel food coloring (optional)

This recipe could be divided or multiplied, so you can make as little or as much as you need.

The first thing that you will need to do is measure all the ingredients.

Now, in a large heat safe bowl, combine the mini marshmallows, water, corn syrup, vanilla, salt and color and heat all together at 30 second intervals in your microwave until fully combined. It took me about 3 thirty second intervals to become smooth marshmallowy sauce.

Grease a spatula with some veggie shortening and add into the marshmallow sauce, half of the sifted powdered sugar. The mixture will be quite sticky, but continue to mix. A cup at a time mix in the sugar until it looks kinda like play dough.

Grease your work counter with a good amount of veggie shortening. Tip your bowl over onto your work counter and knead the marshmallow dough until pliable. Spread more veggie shortening to your counter as needed so your fondant won't stick to your counter.

Wrap it in plastic wrap and let it sit over night. And there you have it...MARSHMALLOW FONDANT!!!

MARAI'S THAI MILK TEA RECIPE


So I have been a total addict on Milk Tea, but not just any milk tea...but THAI MILK TEA. Oh my goodness, I just cannot get enough of it and buying it from tea cafes are so expensive, like almost $5 a cup. So I have decided to make my own and I can also control what goes into my tea! So here is my recipe...

My Thai Milk Tea Recipe
1/4 C. Thai Tea or Black Tea
2 C. Boiling Water
1/4 C. + 2 Tbsp. White Sugar
1/2 C. Milk (Skim, 1%, 2%, Whole, Carnation...) Divided
2 Tbsp. Sweetened Condensed Milk, Divided

Directions:
1. Steep the tea in the boiling water for about 5 minutes.
2. Over a medium bowl, strain the tea into the bowl. Add the sugar.
3. Let it cool completely.
4. Fill two cups with ice.
5. Divide the brewed and strained tea between the two cups.
6. Carefully top off the teas with your choice of milk and sweetened condensed milk.
7. Serve and enjoy! (Optional: Add a 1/4 cup of prepared boba to the bottom of your cups)

The Classic Vanilla Buttercream is something that could be paired with almost every kind of cake!

Yield: About 12 Frosted Cupcakes

Recipe:
4 cups sifted powdered sugar
1/2 cup unsalted butter, room temperature
2 tablespoons milk, divided
1 teaspoon vanilla extract
Pinch of Salt

In a mixing bowl beat butter and a half a cup of the powdered sugar with an electric mixer fitted with a paddle attachment until well combined and creamed, about 2 minutes starting on low working up to medium-low speed (to prevent a sugar cloud). When well combined add in the remaining of the powdered sugar and 1 tablespoon of milk, vanilla and salt. Do not forget to stop the mixer and scrape the sides of the mixing bowl to be sure all the ingredients are well combined.

Fill a piping bag or grab a spatula and frost.

Store it into an air tight container into the fridge for up to 2 weeks or in the freezer for up to 6 months. To prepare frozen buttercream, let it first come to room temperature. Then beat on medium-high speed with an electric mixer until fluffy. If you need to stiffen the consistency add some powdered sugar a half cup at a time.

This salad was so good, unfortunately I was getting a small allergic reaction to the spinach. I still ate it. But omg, the salad dressing was so good! Yum! Its spinach, strawberries, blueberries, blackberries and raspberries, and a sweet dressing. I love tea parties!