I made this Super Mario birthday cake for a 3 year old boy through Free Cakes For Kids Killeen. This nonprofit organization provides free birthday cakes to children who other wise may not have one.
I used 2 regular Vanilla box cake mix for this cake. I used an 8″ round for the bottom part of the cake. I baked a 6″ round for the top pipe portion of the cake but then used a round cookie cutter and cut the cake with it to make the pipe portion of the cake (I will warn that cutting the cake with the cookie cutter from the center of the 6″ round is risky because it tends to crumble when applying the icing. I would not recommend for a novice cake maker. I would recommend you to use rice crispy treats to make this portion of the cake).
I used the Wilton butter cream recipe for my icing and the Wilton recipe for marshmallow fondant. For the characters I used both gum paste and fondant to create them. The gum paste can be bought at any Walmart or Craft Store in the cake supplies section.
I dirty iced both parts of the cake and then rolled out blue fondant and covered the bottom 8″ round. I then rolled out green fondant and measured a strip to fit around the pipe then I cut another strip of green and placed it around the top portion of he pipe. I then took the pipe portion and placed it in the middle of the cake (secure with icing). I then took all my characters and placed them on the cake. I then, with a green butter cream icing and a grass tip, went around the bottom of the cake.
I hand made all the little characters on the cake from a picture that I printed off the internet of the Mario characters. For Mario I started by shaping his torso area out of red fondant. I then made his head out of a flesh tone color gum paste making sure to proportion it to the size of the torso. I then made hair out of a light brown gumpaste and applied it to his head and cut the gum paste to fit with an exacto knife.
I then made his hat out of red fondant. I used a size 12 icing tip to cut a tiny circle out of white fondant. I then took an edible red maker and wrote the M on it and place it on his hat. I then placed the hat on his head. I then took flesh tone colored fondant and made ears and then stuck them on for his facial features. I used icing tips 12,7,5 to make his eyes. The eyebrows and mustache I cut out by hand from black fondant with an exacto blade. For the nose I used flesh tone gum paste and rolled a ball and stuck it on.
For the man eating flowers on the front of the cake I used green fondant for the pot and stem. For the leaves on the plant I used icing tip 101. For the flower portion it self I used a small round cookies cuter then cut a mouth out. I then rolled white fondant in a string and ran it along his mouth. For the mushroom man I used icing tips 7 and 101 to make his facial features. For the little red mushrooms I used icing tip 7 to make the white spots and tip 5 for the eyes. For the hills on the side of the cake I cut them freehand with an exacto blade out of fondant.
Wilton Marshmallow Fondant Recipe
Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners’ sugar
1/2 cup solid vegetable shortening
Makes about 2 pounds marshmallow fondant.
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 1/2 minutes).
Step 2:
Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. 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.
Step 3:
It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing 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.
Wilton Butter Cream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
Makes about 3 cups of icing.
Instructions:
Step 1:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2:
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.
Step 3:
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4:
For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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