One of the things I want to practice more is covering cakes in fondant. I love constructing cakes, but I really don’t get the opportunity to do it very often. I feel pretty comfortable stacking and filling layers, but I gotta say, I could definitely use more practice with fondant. I’m always a little frustrated with my results, which may be the reason I haven’t been good at documenting them – too embarrassed. But when I decided to make a cake for my friend’s birthday, I committed to take pictures no matter how strange my final product.
So here we go…
A few days before I started the cake, I made the sugar decorations. I decided I wanted to try a present cake. I’ve attempted a couple in the past with minimal success, but I am determined to do it better. So here’s the bow I made:
And then, obviously, I made the cake part. First, cake flour, all-purpose flour, baking powder and salt.
Then cream the sugar and butter…
Add egg whites, vanilla, and bake…yada, yada, yada…and you have cake!
Now my favorite part! Stacking and filling the layers! A buttercream dam to prevent leakage:
Then filled with mango curd (made the day before) and repeat until you have this:
Then cover it in buttercream – it hides a multitude of sins. I just had weird visual of buttercream literally hiding sins.
I made the fondant and colored it the day before…I was kinda worried about covering the cake. I’ve never done a square cake before and I’ve been reading that it is much more difficult than a round cake. So this is what I ended up with:
A little lumpy and bubbly. I wonder how much of it has to do with the fondant I made and how much of it is user error? I also could not figure out why it is so shiney! Gah! Then I added the accoutrements, hoping to hide some of the flaws. Somewhat successful.
So what did I learn? I think having the proper tools to work with fondant would make a difference. I’m sorta flying by the seat of my pants and just using what I have around. I also think letting the fondant come to room temperature before I started manhandling it might have reduced some of the bubbles.
What do you guys think?