I suggested decorating the cake with a a few scattered small, white fondant flowers. However, once I got started cutting out the flowers, I kind of couldn't stop. So the cake ended up with a blanket rather than a smattering.
My friend Megan referred me to a fellow mom in her twins association to bake for her twin 8-month-old girls' christening. She was hosting 40 people so she wanted a simple pink buttercream cake complemented by 40 cupcakes. I later found out that the twin girls have an older (3 year old) sister and a fair number of cousins, so I'm guessing the cake was there for all the littles to tuck into while the grown-ups nibbled daintily on cupcakes. I suggested decorating the cake with a a few scattered small, white fondant flowers. However, once I got started cutting out the flowers, I kind of couldn't stop. So the cake ended up with a blanket rather than a smattering. The adorable little 6-inch round was made of chocolate cake filled with chocolate buttercream and surrounded with even more buttercream, this time in precious pink. Each cupcake got its own flower to match the cake. And to top off all this pink, flowery sweetness, my favorite detail was this S on one of the cupcakes, which I made out of pink and white layers of modeling chocolate (hey, there it is again!). The baptism day also happened to be the twins' aunt's birthday, so they surprised her with her own little celebration. So cute! Congratulations to Erin and Laura and your family on your christening!
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I don't actually know that this is my fourth cake using modeling chocolate, but the number is definitely growing as I get more used to its versatility and simplicity. Once you have a batch made (here are some tips), it's fantastic to have on hand for small decorating jobs since it's so long-lasting. I was asked to make a simple "congratulations" cake for an office party last week, and the flavor and design were left to my discretion. I decided to revisit my new carrot cake recipe since I had gotten some great reviews for Dave's 40th birthday golf cake last month (thanks, Heather!). [Hot tip: I adapted Canadian Living magazine's carrot cake recipe by omitting the nuts and substituting 1 cup unsweetened applesauce for the canned crushed pineapple. Andrew calls it "vegetable cake" but I call it delish.] If you read my last post about the peacock wedding cake, you might notice some color similarities. Ok yes, so I'm busted. I need to use up the extra couple of buckets of lavender fondant I bought for the wedding cake, and the office folks didn't have any specific color requests! But to get to the point, I had originally thought I would make the bow and circles out of fondant, but I got to thinking that fondant has a tendency to sag and limp a bit when not given the proper time to set up and dry. Notice how perfectly round those circles are, and how perky that bow? Modeling chocolate!! I am not yet a total convert (as in, I am not yet covering cakes with it), but I am definitely on the modeling chocolate bus.
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I'm Jen
Baker and caker, mom and wife, ex-pat from the corporate world, I love turning butter and sugar into memory-making cakes. Archives
February 2015
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