The design was inspired by Aimee at Under the Highchair. Mine is, of course, rendered in buttercream, since the birthday boy doesn’t care for fondant. Hope Devon enjoyed his birthday cake!
As always, I have to try a new technique with every cake. This cake uses a frozen buttercream transfer technique to create the celtic knot design on top. Being too lazy to trace the knotwork border on the cake (my piping skills aren’t up to free-handing knotwork), I decided to trace the design in royal icing on parchment paper lain over the printed out design. Royal icing dries hard and inflexible, so in order to have a curve that would fit snugly against the cake, they have to be piped on a curved surface. I was racking my brains for what would provide the right curvature, when I realized – I baked the cake in a metal pan that just happens to have the exact same curvature of the side of the cake. Fancy that! Piped around the sides of the cake pan and left to dry overnight, they were pressed gently against the buttercream – nothing else was needed to make them stick.
This was my second attempt at a recipe from the famous Rose Levy Beranbaum (from Rose’s Heavenly Cakes). I made it in some trepidation, as I have neither an accurate scale nor a thermometer capable of taking my butter’s temperature as she recommends! Nonetheless, reports are that the cake turned out well (at least, that is what those who didn’t give up cake for Lent said).
I made the sea green bow for the first session of my Wilton Fondant class, and I needed a cake to go under it. So I made another Lemon Ginger Pound Cake, this time with Blueberry Curd filling, Swiss Meringue Buttercream, and a final coat of homemade fondant. The bow (and the rest of the green decorations) are made from the Wilton Fondant, which has the reputation for being the worst-tasting commercial fondant available, which I did not want to cover the entire cake with. This tutorial for Marshmallow Fondant was very helpful and turned out quite nicely for a first try.