Okay, fondant is neither big nor bad - it's actually beautifully smooth and wonderfully delicious (for those of you that have a sweet tooth, like me). I've always thought fondant wedding cakes were works of art - so smooth with clean lines. I can't even tell you how many Food Network cake shows and challenges I watched just because I thought the use of fondant was like a special skill - it always amazed me and I continue to be amazed.
I'm not a baker - have I told you that? I love to cook but baking is not my forte. I can do basic bundts, cupcakes and sloppy looking (but delicious) pies. But cakes? Not my thing. I didn't think I had the hand for smoothing out buttercream. And forget fondant - did you read the first paragraph? SPECIAL SKILLS NEEDED!
So after seeing my Crafy-Momma Friend, Emily, make her daughter's La-La-Loopsy two-tiered fondant cake, I thought that I should just get over my fear of fondant and go for it - make my boys' birthday cake instead of splashing out three figures (yes, three) for a customized cake.
The boys, unbeknownst to them until 30 minutes before start time, were having an art party. I'll be posting about that too because it was great fun and it was a super success! (Side note: it was unbeknownst to my kids because I didn't want to go through weeks of them talking about their birthday party AND denying constant requests for a moon bounce with a slide.) So of course for an art party, you needed an art-themed cake and what better art-themed cake can you make than a painter's palette! I got so many ideas via Pinterest and the internet. There are some seriously talented people out there, by the way! I decided to model the boys' cake after this one:

I immediately started thinking of how to make the cake - the shape, the paint blotches, the paint brush...and I also immediately started schooling myself on how to work with fondant. I found some GREAT videos on Youtube, via the HowcastFoodDrink channel, on how to fondant a cake. It wasn't boring and it was very thorough - all under 20 minutes! And I think I watched it no less than five times before I felt comfortable enough to try it on my own. This didn't, however, prevent me from having nightmares about fondant-ing a cake. I had them leading up to the actual act of applying fondant to my cake!
But even before we get to the fondant part, let's talk about baking the actual cake. I can definitely say that I'm an expert at cupcake baking but a WHOLE cake? Holy intimidation! I bought two boxes of Duff's (from Charm City Cakes) tie dye cake. It's like a color explosion on the inside of the cake! You can just as easily do the tie dye effect using white cake mix and food coloring - because that is basically what it all is. I ended up using an oval pan for the palette shape and made the cake two times because the first time was a fail - DON'T FORGET TO GREASE YOUR CAKE PAN! That is like cake baking - 101. Major FAIL! So I actually bought FOUR boxes of Duff's cake mix. ANYHOO....this is what the cake(s) looked like after baking.
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| Left: flipped over oval cake. Right: extra cake mix in a round pan. |
Cool, right? Whew...stress one - bake the cake and have it come out nicely...check. Stress two - I now have to make a filling and layer the cake? What?! Yes, I ended up making a chocolate butter cream frosting I found on Pinterest - I don't even think I pinned it but it was good. So I sliced the oval in half, length-wise, and filled it with a nice layer of chocolate butter cream and then carefully stacked the other half of the cake on top. Voila! Stress two - check. Stress three came in the form of cutting out a piece of the cake to make it look more like a palette. That was not too stressful but we did it. Stress three -check!
Stress four - will it survive for a week in the freezer? Fast-forward to the answer? Yes!
Apparently you just spray some PAM on some saran-wrap and cover the cake with it. THEN you cover the cake, in the saran wrap, with two layers of tin foil. And off into the freezer it went for the week. The round cake actually became my tester cake, with no filling, so I popped that one in the freezer, covered in saran wrap and tin foil and froze it for a few days and tried applying fondant to that cake two days before I had to decorate the big cake.
In the week before decorating time, I watched the fondant youtube video some more, watched some other fondant videos, had my fondant nightmare and looked at what ordinary mamas, like me, used to fondant. A LOT of bakers and non-bakers recommended Satin Ice Fondant - ready to roll out, after some kneading. I have to agree - it was easy to use, so smooth and very tasty! I also purchased Wilton's Primary Color fondant - also ready to use, after some kneading, to help with the color blotches.
For the paint brush, I decided to go with gum paste - so I purchased some Wilton's Ready-to-Use gum paste from Sur La Table. I had originally bought some of Duff's gum paste from Michael's and it was HARD AS A ROCK from the second I opened it. This is not suppose to happen. So I ran over to Sur La Table and tried kneading the gum paste through the Wilton bag, in the middle of the store. It was still hard but I could manage it and the sales clerk insisted that once I opened the bag, it would be much more manageable.
This paint brush-gum paste thing was completely off the cuff. I just did it with barely a thought or technique in mind and this is what came out of it (which makes me wonder if I should not think more often?!).
I had to text it to my Crafty Mama Friend: "Does this look like a paint brush or hairy turd?" I was told it looked like a paint brush. Score! The gum paste wasn't too bad to work with - it seemed to harden a lot quicker than the fondant. I used food color to get the brown and black colors. Mixing in the brown color didn't quite work out as I had planned but it gave the paint brush a nice 'wooden' look, I thought. I used a pale yellow for the brush and used a toothpick to make all the bristles. Not too shabby for a first-timer! Would I recommend eating it? Heck no!
So it was time - time to apply the fondant and decorate the cake! But before I did all that, I had to ice the cake - at this point, I was so nervous about applying the fondant, I just used store-bought Pillsbury white butter creamy frosting. After you ice it, just pop it back in the fridge for a couple of hours until it's time for the FON-DANT!
I used all the tools my Crafty Mama Friend, Emily, lent me - the silicone mat (key!), the rotating cake stand (key!), fondant smoother (key!) and the Wilton food colors (key!). I kneaded and rolled out that Satin Ice fondant like a pro. I rolled it up onto my (new) French rolling pin like a pro. I placed it gently over the butter creamed cake like a pro! And then I started smoothing it out - using my ring and pinky fingers to smooth out the sides (like the pro in the video), using the smoothing tool to smooth out the top - making sure that the top was smooth and the sides had no visible folds. Finally it was time to take the pizza cutter (yes, this works) and cut the excess at the bottom of the cake. No sweat.
Now that i had worked with the larger piece of fondant, the smaller, colored fondant was no problem - and this is what we ended up with:
You can clearly see the primary colors are the four on the bottom. My nephews mixed the blue and red to make the purple. I used some more Wilton food coloring on the extra white fondant to make the pink, brown, and cornflower blue. My nephew also tried to make an orange out of the red and yellow primaries - it just came out look more red - but it's okay. i thought it looked great!
I did have some problems inside the crevice of the cake - I had to cover it up with some white butter cream icing - but of course I'm the only one that knows about this mistake...well me and the people I decided to rant to (so three total). They assured me it looked fine so I just had to let it be. This is my FIRST CAKE, people! I think I did pretty well.
After decorating the cake, I just popped it in a cake box and sat it in
the kitchen overnight. I read a lot of mixed advice on what to do -
refrigerate, leave it out - did Duff do it? I saw Buddy, from Cake Boss, refrigerate. I left it out. It turned out fine! And it tasted great! I got so many great compliments about how good the cake was and how fun the inside was with all the colors!
AND I'm glad to report I am no longer afraid of fondant. I actually found the whole process quite relaxing even! I actually cannot wait to make another cake! (flat or tiered only...3D cakes will have to wait)
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| Cake at the actual party! |