Eagle Scout Flag Cake with Fondant
I have four younger brothers (four!) and all of them are Boy Scouts. Three of the four are Eagle Scouts now (we’ll give the 12-year old a pass for now– he’s still got time), and a few weeks ago I got to go to the third brother’s Court of Honor:
And the best part was that I got to make a cake! I don’t know how many of you have made scouting-themed cakes, but I had a really difficult time coming up with an idea. So I googled. And googled. And googled some more and I ultimately landed on a cake with a fondant American flag draped over the two tiered layers with shooting fondant stars.
Here’s my fondant recipe (an adjusted version of marshmallow fondant)– it worked beautifully!
- 16 ounces marshmallows (this is about 1 1/2 packages plus a small handful)
- 5 tbsp water
- 8 cups powdered sugar
- 1/2 cup shortening, melted + more for kneading if necessary
- red, blue, and yellow colored dye
- Place the marshmallows and water in a large microwave safe bowl, and heat in the microwave for 90 seconds. Stir until marshmallows are smooth.
- Add to the stand mixer: the melted marshmallows, the powdered sugar (yep, all of it at once), and the melted shortening.
- Knead on low with the bread hook. As the mixture starts to form a clumpy dough, increase the speed to medium, and then medium-high. Continue to knead until smooth fondant dough forms. Add more shortening if mixture is not pliable enough (too crumbly, clumpy). Add more powdered sugar (1/4 cup at a time) if the fondant dough appears to be too “loose” or thin.
- Remove fondant to a non-stick surface and knead by hand (adding shortening as necessary) until consistency is smooth and elastic (this shouldn’t take much kneading at all, maybe even none). Use immediately or store tightly sealed in a zip lock plastic bag until ready for use. Do NOT refrigerate.
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