This was done for a boy’s birthday party. I like birthday cakes for kids, there’s so much fun you can have with them and their reactions are most fun.
Stacked chocolate cake with homemade vanilla frosting, covered in fondant. This is definitely one of those times when I underestimated the time it would take to do all the detail work. I was able to do everything - the baking and decorating - all in one evening, but it was an all-nighter.
I covered the pedestal in fondant, and this was one of my best sucesses in covering it with the sides coming out very smoothly, by the way. It really helps to set the cake up onto a base that’s slightly more narrow, so that when you drape the fondant, it hangs lower and doesn’t get those ruffles at the base of the cake. For the pedestal, I used a container of store icing. Roll out the fondant, keep it moving and rub your confectioner’s-sugar-dusted hands over it to keep it a bit warm and flexible. Drape it over, and stroke it down the sides (ignore you’r husband’s snickers) to gently press out the ruffles. You don’t want to pull it downwards much, but to press the fondant into hug the cake. Cut off the excess as soon as you don’t need it, or it will weigh down on the fondant and tear it (I’ve heard of ways of repairing a tear, but I’m not very good at it).The designs are all handmade in factory line fashion, all those lines and itty bitty dots. The vines and greenery are all just painted in food dye. The Idol is made of marizpan and painted with aztec gold luster dust (made into a metallic paint with a tiny bit of grain alcohol). I also made a little marzipan bag, so they could perform the famous switch (action shot below with help from my very own sexy adventurer, my husband).
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