An experimental cake to practice the technique of simulating a watercolor effect on fondant using dusting powders and vodka.
I delivered this wedding cake to Front Royal, VA on Tuesday. A towering yet still delicate cake, this simple beauty is fluffy white butter cake with a creamy, vanilla-flavored American buttercream and raspberry filling. Deep purple ribbons are homemade fondant. The design is finished with delicate cascades of wisteria and clusters of white gumpaste roses.
This project has been a year in the making – a wedding cake for a very dear friend’s much anticipated wedding. My most complicated project to date, the fondant covered cake was decorated with piped scrollwork, gilded fondant ribbons, basketweave embossing, and topped with a profusion of gumpaste flowers – blue and white daisies; gold and white fantasy flowers, complete with golden buds; pink rosebuds; and large open roses. We had to drive the cake more than two hours away – through DC traffic and terrifyingly bumpy perpetual roadwork – but the cake survived its journey. Set up took an hour, as all the gumpaste flowers had to be placed on site. The tiers were lemon ginger with lemon custard buttercream, pumpkin spice with maple buttercream, and chocolate with chocolate custard buttercream and an outer coat of vanilla bean custard buttercream. Congratulations again to Kyle and Betsy! I hope you enjoyed your cake!
Congratulations to Hannah, Erika, and their families! This is a half sheet cake made to celebrate the baptism of two precious little girls.
Homemade fondant covers vanilla buttercream and yellow butter cake. The decorations are gumpaste flowers and lots and lots of teeny, tiny royal icing dots. For the royal icing dots, I created a template for the arc swags on the sides and “traced” it on the cake by pricking tiny dots with a pin.
When I need more cake practice and nobody’s birthday is coming up, I invite a ton of people over, have a grand party, and send everyone home with cake! The disadvantage of this practice, of course, is that rather than setting down my slaved-over cake on a table and walking out leaving it looking (hopefully) lovely and pristine, I had to take the knife to my own handiwork and watch it be demolished by my own hand.
This is practice for the two wedding cakes that are coming up in the next few months. The cake is vanilla buttercream with blue fondant ribbons and gumpaste flowers. The top tier is freckled mocha cake with chocolate ganache filling. The second tier is coconut cake with lime curd filling, and the third tier is golden butter cake with chocolate ganache filling.
Here are a few close-ups of my flowers. The arrangements consist of fantasy open roses, rose buds, and hydrangea blossoms. The wired gumpaste arrangements worked very well, even though the large roses weren’t quite dry enough.
It’s been a long, lonely Saturday, but I did use my time productively. Here’s the baptism cake I made to celebrate little Tess’s entry into the Church. Another collection of experimental recipes – this time the roses are modeling chocolate, made with candy melts. The new fondant recipe needs a bit of tweaking before it’s right, but I was able to work with it. The cake itself is Date Spice cake with vanilla buttercream. The only thing I didn’t make this time was the gumpaste for the filler flowers.