"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Thread Tools Display Modes
Old 05-29-2009, 02:05 AM   #1
Senior Cook
Join Date: Oct 2008
Location: Paso Robles, CA
Posts: 475
My first fondant cake.

A friend of mine would like to make her daughters birthday cake in september, so we've been practicing. Here's some pics of the process and the end product. We got the idea for a sort of garden themed cake from a few cake websites, one cake in paricular had all the insects we tried to replicate. The bottom layer is not pictured as it completely fell apart shortly after applying the fondant.

The middle layer is chocolate chocolate chip and the others are vanilla. We had a lot on our plate so we didn't make the icing ourselves.

Each cake was split in half and filled with chocolate or vanilla frosting and cherry pie filling.

My buddy made the insects and the mushrooms and I made the bee's and the flowers. All done by hand out of fondant. All the cakes were covered with blue and white fondant to resemble sky and clouds.

We were stoked with the end results (although we had a LOT of structural problems and a lot of blemishes on the fondant) especially the insects.

Next time we'll need to add some support throughout the layers of cake. It crumbled under the weight of the other layers and the fondant was far too thick to be appetizing. I didn't like the cake recipe all together. It was very dry cake and that didn't help with the overall structure. Any tips would be appreciated.


snack_pack85 is offline   Reply With Quote
Old 05-29-2009, 08:14 AM   #2
Senior Cook
Cooksie's Avatar
Join Date: Jan 2009
Location: Texas
Posts: 459
I can't offer any tips because I don't do cakes, but I can tell you that it is "cute as a bug" .

Cooksie is offline   Reply With Quote
Old 05-29-2009, 11:30 AM   #3
Senior Cook
Join Date: Oct 2008
Location: Paso Robles, CA
Posts: 475
Originally Posted by Cooksie View Post
I can't offer any tips because I don't do cakes, but I can tell you that it is "cute as a bug" .

Aw, thanks! We liked how it came out and once we get some practice rolling fondant and using dowells (sp?) we should do much better next time. Oh, and we need a better cake recipe. Something not so...flaky?

The texture was just awful!
snack_pack85 is offline   Reply With Quote
Old 05-29-2009, 05:19 PM   #4
Senior Cook
Chicks's Avatar
Join Date: Jun 2008
Location: SW Florida
Posts: 152
I can't help either but It truly is a very cute Birthday Cake !!!!! Maybe a heavier cake like a pound cake recipe?
Is this RED sauce HOT ??
Chicks is offline   Reply With Quote
Old 05-29-2009, 06:07 PM   #5
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 9,848
i love the bees and bugs!!
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 05-29-2009, 06:23 PM   #6
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i would use a cake mix, myself. they almost always come out well. bake them just a tiny bit shorter time than directions suggest. you should have a very moist cake. unless u have unlimited time to do this, the mix is the way to go. IMHO
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 05-29-2009, 07:19 PM   #7
Head Chef
Join Date: Dec 2008
Posts: 2,297
I find cake mixes to be too "fluffy."

Wyogal is offline   Reply With Quote
Old 05-29-2009, 08:21 PM   #8
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,094
Cake mixes or not won't help the structure. Make cardboard bases for each tier/cake, the same size as the cake, and cover them tightly with foil (or buy cake boards for Michaels or other supply store). your decorations will cover the board so no one will see. Also, if you are doing three tiers it is best to put some dowels in - you can get them again from a cake supply store or even from the Wilton Store online. Actually that site will give you a lot of tips and ideas as well.

Put the dowels into the cake in a square (four dowels per tier). Insert one into the cake, measure so the dowel is even with the top of the cake and then cut it. Make sure it is sanded so there are no slivers that can get into the cake. Make four for the tier and then measure the next one.

Another thing is to either trim the cakes flat (the bottom ones at least, you can leave the top round if you want). you can also flip the cake over and use the bottom as the top.

Hope these tips help. You have done a beautiful job. If you have any questions you can PM me. And please, keep the pictures coming. I love the concept!
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-29-2009, 09:40 PM   #9
Senior Cook
Join Date: Oct 2008
Location: Paso Robles, CA
Posts: 475
Thanks for all the comments and tips. LPbeier, wish I could take credit for the concept, but all the bugs were a mock of a nice cake we found online if I had the website I used I'd provide the link but we forgot. Woops. Thanks very much for the dowel info that's exactly what I need to do. We used a 1234 cake recipe off the back of a cake flour box. I couldn't even cut the cakes in half without them falling apart. There are several pics of me icing them back together like a cake puzzle, it was so frustrating. Isn't there a better cake recipe?

I like the pound cake idea a lot for texture reasons, but as far as taste goes, I am sad to say pound cake is not my fav. Babe, I would use cake mix but I have a real phobia of too much boxed stuff. I can't purnounce half of the ingredients. I really would prefer to make everything from scratch if I can. We used tub frosting last time because we were in a pinch for time. Next time I'll make my own. It tastes better IMHO.
snack_pack85 is offline   Reply With Quote
Old 05-29-2009, 10:03 PM   #10
Senior Cook
Join Date: Apr 2009
Location: Not where you live
Posts: 197
If it would help, I have a very old recipe book on cakes from the '30s. They are all scratch cakes. All I need to know is white, yellow or chocolate. .

linicx is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.