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.
