Category Archives: Fondant

Rainbows For A Baby Shower

Breaking news: Turns out Connie did not fall off the face of the earth, though her lack of blogging activity in the past month has shown otherwise. She was found buried under a sea of textbooks and saved by a hunky Joseph Gordon-Levitt look-a-like. Luckily, she had a bar of chocolate with her which has been proven by specialists to be the reason for her survival today. 

Hi everyone!!!!! Did you miss me? Actually, you don’t have to respond to that, I already know that your answer is “YES!” 😛

First, I want to make a shout-out to Elephant! Thanks for checking my blog at least once everyday even though I’ve been MIA. It always makes my day when I see that I got 1 view from Ireland 🙂 Also, belated happy birthday!! I know I said that to you on your actual birthday already, but I wanted to say it again to make you crave cake. Cake is good, and you deserve good things in life.

Since the PB cupcakes that I posted over a month ago, I haven’t baked anything at all. (I should probably re-prioritize my life. Academics over baking just isn’t right.) So when my friend asked me to make a cake for her friend’s baby shower, I just had to say yes! It still shocks me when people ask me instead of trained pastry chefs to make their cakes! Needless to say, I was super excited. I was beyond ecstatic. 

My friend, was super flexible with her order and I loved working with her! She only asked for 2 things:

1. Vibrant rainbow colours for the interior
2. Not too much sugar (because the mom-to-be is diabetic)

The rest was up to me! To go with the rainbow theme, I decided to make the exterior of the cake look like the sky with white clouds and another rainbow. 

Even though I hated working with fondant for the beauty and the beast cake, I gave it another try. I used homemade fondant to make the clouds and the rainbow, it was much much easier than the first time around. 

Decorating the cake wasn’t the hard part and THAT was new to me. This time, baking the cake was the tricky part because I had to watch how much sugar I was using. Initially, I wanted to try using splenda to replace all the sugar called for in the cake. But I read some reviews and discovered that splenda imparts a chemical taste to baked goods. So to be on the safe side, I eliminated splenda from my plans. Next, I made a test batch of cupcakes where I cut out half of the sugar that was called for in the recipe. The result was a moist and fluffy cupcake that was still sweet enough to be enjoyed for dessert. I was so happy with the results that I did the same for the actual cake layers. 

Here’s where it got frustrating. I baked the cake layers with only half the sugar and the end result had a dense and sticky texture. What happened?!??!?!?! When I first took out the cakes from the oven, they were fluffy, then after cooling, they became almost rubbery. I felt like breaking and crumbling down. Maybe I’m just a very harsh judge of my own work, but I was not happy with how the cakes were. Unfortunately, I had no time and no more ingredients to start over, so I had to make due with what I had and hope for the best. 

When I received a text from my friend saying that everybody loved the cake and wanted to see more of my work, I felt SO relieved. That was the best news I heard all week. Lesson learned: never cut out half the sugar from a recipe because sugar is there for a reason. 

Here’s what the cake looked like on the inside!

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Tale as old as time

Tale as old as time

True as it can beeee

Can you tell what the theme of this cake is? 😛

Someone asked me to make this cake for a birthday party. Beauty and the beast is the birthday girls favourite fairy tale, so we thought: what the hey, let’s make a beauty and the beast themed cake!

When I was brainstorming for the design, I wanted to avoid the cliche and overdone princess style cake as much as possible. I’m talking bout those cakes where the cake is in a dome shape to look like a dress and then the top half of a doll body is stuck onto the top of it. I wanted to just adopt the theme and make something classic and romantic. Hopefully, I have captured that in this cake.

I spent wayyyy too much time to make this cake. We’re talking 25+ hours, the number is too embarassing for me to say. The main part that took up a lot of time was the decorating. I am NEVER working with fondant again. Fondant is a bee yautch. I knew I hated it for a reason. But something weird came over me and I suddenly I wanted to try the very thing that I’ve been avoiding: fondant. 

As unpleasant an experience as it was, I did learn a few things:

1. Do not stack the fondant decorations that you just spend 5 hours to make. They will stick together and then you’ll have to start all over again. That happened to me (durh) and, in my frustration, I wanted to pull all my hair out. 

2. When fondant is sticky, DO NOT add more icing sugar in the hopes to dry it up a bit. Icing sugar only makes it worst. Instead, use cornstarch. It will tame your fondant.

3. Storing a fondant covered cake in the fridge is a no-no. You’ll end up with “sweaty” fondant. Luckily, I learnt of this before I covered my cake in fondant.

4. Making fondant decorations is a tedious task.

5. It is impossible to cover a cake in fondant without wrinkling it.

Ok so maybe #4 and #5 were just complaints 😛

The fondant wasn’t the only thing that refused to cooperate, the royal icing was revolting against me too! I tried to make a dome out of royal icing to resemble the glass case that contained the rose in the movie. I piped a dome design over a metal bowl then let it set for 2 days to harden. However, when I tried to remove the dome from the bowl, the whole thing just shattered! Augh, talk about frustrating!

Jay, who ordered the cake, made a makeshift dome out of wires after he heard about my plight. I wish I was that innovative! I was way too fixated on creating a cake that was all-edible.

Completing a cake NEVER FELT SO GOOD. By the end of it, I actually swore off baking and said that “I’M NEVER GONNA BAKE AGAIN!”

But we all know that’s a total lie.

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