My first commissioned piece!

My friends mother contacted me and asked me to craft a cake for my friend Sarah's wedding shower. I had very little to go on. I knew it needed to feed 25 people. I wanted to do something cute and girly. She can be a bit of a tom boy so I thought it was about that time! The wedding colors are going to be orange & blue, and the shower's to be pink. 

I originally planned to do two tiers an 3x8inch and 3x10inch round. I planned to cover it in all in white fondant. The bottom layer was going to be vertically striped with chocolate brown and two different shades of pink. The top layer was to have cut out hearts. I planned on putting fondant hearts "jumping" out of the cake on wire. 

The problems started when I decided to decorate the cake at my grandparents house. It worked better logistically because they lived in the same town and could "play" with my daughter as I worked on the cake. However, this threw a huge curve ball. I had only the supplies I needed--not the supplies I would need if the plan went awry. So when I wasn't able to color the fondant brown , things got complicated! (next time I won't be lazy and will either make or drive the 20 miles to get the chocolate fondant)

So this was what came of it. Had some problems because I didn't have the correct size cake board (not my house, again). Didn't want to do stripes without the brown because it wouldn't pop. The flower cutters were at my house (also not in the original plan) so idea number 2 was out of the question. Then the wire hearts were out because, well, I didn't have gumpaste to stiffen the cutouts once the overly soft fondant failed. So I ended up doing a variation on polka dots with hearts instead. 

 Its a classic yellow cake with apricot filling--my personal favorite. White buttercream bottom and fondant outer layer. I used a great deal of crisco when working with the fondant. It REALLY softened it. Everyone really liked the flavor (actually ate the fondant). The only problem with the softened fondant I've come to find out is when rolled thin, like 1/16th inch, it can have a tendency to tear. However I plan to use this same method in the future as the reviews were much better! 

I ended up be pretty please with the final result given the curve balls. It went really well with the color scheme of the party (you can see the different colored hearts on the table next to it)! So I guess everything happens for a reason.

A partial gift for you!

This was my take on the first of two cakes for Wilton Course 3. The one pictured in the book is pretty generic so I took a little liberty with the color and shape. Our instructor for the course was absolutely atrocious! Needless to say, this was about as much pushing of the envelope as she could handle! I could elaborate on this topic but it was be very futile! 

This is an 4x8inch square. Milk chocolate cake with raspberry fruit filling. Chocolate buttercream frosting covered in fondant. I took this to a housewarming I went to and it was a total hit. Quite tasty too I must say. 

I learned a lot more about fondant by trying different techniques with this cake. I used crisco in the handling as opposed to confectioners sugar. It seemed to make the fondant softer. In one of my most recent cakes I further explored this idea. The bow and cutouts are fondant as well.  I recommend adding some gum paste/gum text to fondant used for the bow. You use tissue paper (or anything really that can be crumpled) to give the bows their erect shape. However with pure fondant they don't dry stiff enough to maintain the shape. I left tissue in the bows for 24 hours and they still collapsed within minutes. Of course with the gum paste they won't be edible--but come on, who is really going to eat a fondant bow? Exactly.

The Christmas Cake!

So this is way late (I am super behind on posting). But this is my Christmas cake. I hosted Christmas at my house this year. Full spread complete with turkey, ham, and all the fixings. To top it off this was our dessert... I was just really looking for an excuse to make a cake!!

It's an 3x8in and 3x10in rounds. Classic yellow cake with strawberry filling. Covered with classic buttercream and then rolled fondant. With fondant cut outs. This was my first attempt (and success) at fondant. I LOVE how it turned out!

I did learn one really important lesson. Don't let the hubby roll the fondant border after a few drinks. Sure he'll enjoy it... but its most definitely  inconsistent!