Fondant Party Cake

Cake:

1 pack Sharon’s Party Cupcake Mix 200g
1 piece egg
1?2 cup water
2 tablespoons oil

Rum Glaze:
2 tablespoons sugar
2 tablespoons water
1 teaspoon butter
2 tablespoons rum

Fondant Icing
2 cups miniature white mallows
1 tablespoon water
2 cups confectioners’ sugar
brown and pink food color

Prepare cake as per package direction. Except, use 7” round pan instead of muffin tin. Bake for 20-25 minutes at 350 oF. Cool.
Prepare Rum Glaze: Combine sugar and water. Boil until mixture turns into syrup. Stir butter until well melted, and then add rum. Slightly cool. Brush rum glaze into cooled cake.
Prepare Fondant Icing: In a bowl set over simmering water, melt the marshmallow and water. Dust work surface with confectioners’ sugar. Pour the melted marshmallows on the dusted work surface and gradually knead the confectioners’ sugar. You may not use all of it, stop when it is firm enough and forms into a ball. Divide dough onto 2 portions. Add drops of brown food coloring on half portion and knead until the whole piece of fondant is evenly brown. Color the remaining half with dark pink and some light pink, so that there are different shades of heart fondant.
To assemble: Lay rum cake onto serving plate. Roll out brown fondant dough and fit onto prepared cake. Trim the excess. Roll out pink fondant about 1/8” thin, using cookie cutter cut-out rolled out dough for designs. Decorate cake as desired. Stick cut-outs using light corn syrup.