Horchata

Horchata is a Mexican rice drink with many variations. The recipe I used is pretty simple; there is just a long processing (wait) time.

What you will need:

1 C White rice

3 C Water

Cinnamon stick (1 tsp ground cinnamon can be used, but the stick is preferred)

¾ C Sugar

1 C Milk

1 tsp Vanilla Extract

A fine strainer or cheese cloth

Horchata Cake and Crumb Coat Icing with Horchata

As stated in my previous post, I decided to be overly ambitious and make a tiered, fondant covered cake for my daughter's first birthday. While trying to decide what kind of cake to actually make, a friend advised I use this great Horchata Cupcake & Frosting recipe.  There are a few more steps than if you’re used to using box mixes, but the outcome is amazing.  I needed a double quantity, but was advised by the creator not to double the batch. Instead make two separate batches…easy enough. For the crumb coat, I used the frosting recipe included with the cupcake recipe. Unfortunately I was not able to locate horchata in this small town, so another DIY opportunity arose. 

Cake/cupcake recipe

Makes 24 cupcakes or one 9 x 13 cake/ 350 degree oven 20 minutes, approximately 28 min for cake

1 stick butter
1-1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup horchata (you can purchase this at most burritos shops, ask for no ice)
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

Marshmallow Fondant

Marshmallow Fondant

I decided to be very ambitious and make a two tiered cake covered with fondant for my daughters first birthday.  There are a few things to point out here. One, I have never made a tiered cake. Two, this would be my first experience with using fondant on a full cake.  To start the whole cake process, I decided my first step would be to make the fondant, especially since that can be stored for months. It is very easy, with some small variations depending on who you talk to. This is my version.

What you will need:

Bag of mini marshmallows

Two cups of powdered sugar

¼ C water

1/2 C butter or shortening (this is used to keep hands and surfaces greased and fondant moist)

Food coloring (optional)

Some versions also call for corn starch to be used in the rolling out stage. I find this helpful as well.