1 12 ounce package white chocolate baking pieces or candy melts ⅓ cup light-color corn syrup Food coloring Powdered sugar
Almost-Homemade Vanilla Buttercream
1 ½ cup unsalted butter (3 sticks), softened, cut in 1-inch pieces 1 16 ounce jar marshmallow creme* ½ cup powdered sugar 1 teaspoon vanilla
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Use any leftover batter to make cupcakes.
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For extra stability, remove the ball cake from the cardboard piece and place on top of stacked layers. Press the straw in the ball cake all the way down into the layers underneath. Use this delicious, easy-to-shape white chocolate candy clay as you would fondant. If only 13-oz. jars of marshmallow creme are available, purchase additional, then add 3 oz. (3/4 cup).
