The Fabulous Baker Girl

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My First Fondant-ed Cake June 11, 2009

Filed under: Cake Decorating,Cakes — amynb2008 @ 8:18 pm
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When I signed up for my cake design class, I was pretty excited.   It’s summer term and I figured this would be easy.  In some ways I was right.  There’s no homework, no studying, no big tests.  However, this class is definitely challenging.  Cake design requires a lot of practice and even more patience.  The work can be tedious but when you get it right, it’s incredibly satisfying.  It’s a great creative outlet and the more I get into it, the more I like it.

Vanilla Sponge Cake fresh from the oven

Vanilla Sponge Cake fresh from the oven

This week we worked with fondant and gum paste.  I must say, I think I have a knack for gum paste roses.  I loved the ones I made.  They are so pretty.  They aren’t finished yet but as soon as they are, I’ll be sure to post them here.

I didn’t take to the fondant quite so well.  I rolled it out and it got too dry so when I put it on my cake, it cracked.   When I took it off, it fell apart.  I won’t even talk about all the icing and crumbs. Luckily my teacher is a genius.  She helped me salvage my mess and I tried again.  I covered the cake and this time had success.  I used royal icing to make the designs.

I think the design turned out really nice.  It was a simple, clean design, not too busy.  It’s just the kind of style I like.   I  was really quite pleased with it.  And surprised too.  I wasn’t sure that cake decorating and design was my thing, but, hey, I may just change my mind.

Out of the pan

Out of the pan

I would like to say a word about the actual cake before I sign off.

I went to the craft store the other day.  I went for something that cost $2 and left after spending $40.  I don’t know how this happens to me.  One thing I picked up was a little cookbook called “Baking Day”.  It looked like it had some good recipes to try (like I need any more).  For only $5, I figured it was worth it.

It turns out this little book had a little gem.  The cake recipe I used was based on one of the recipes.  I say based because I did

Crumb coated and ready to go

Crumb coated and ready to go

make a few additions to the recipe and changed the way it was put together.  I also used all purpose flour instead of the self-rising flour that the recipe called for.  This was not deliberate.  It was a mistake on my part.  Didn’t seem to matter though.  The cake came out perfectly.

The recipe below is as I altered it — not the original.  The original recipe makes two thin 8-inch layer cakes.  I used two 6-inch pans which made the perfect height to cut in half to make four layers.  I didn’t choose to do that, but you could.

Oh…by the way, I know “fondant-ed” is not really a word.

Vanilla Sponge Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

3/4 cup butter, softened

Covered in fondant

Covered in fondant

1 cup sugar

1/2 teaspoon vanilla

3 eggs

1/4 cup milk

Preheat oven to 350 degrees.  Grease and line two 6-inch cake pans.

Whisk together flour, baking powder, and salt.

Cream together butter and sugar until light and fluffy.  This is a small enough recipe that you can use a hand held mixer if you want.

Beat in the vanilla and then the eggs one at a time.

The final design

The final design

Add in the milk.

Pour half the batter into each of the cake pans.  Bake at 350 degrees for 25-30 minutes.

Close up of the top

Close up of the top

Inside the cake

Inside the cake

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