Well, not so scary. I have baked this cake few days ago. It was a simple chocolate cake filled with the butter cream icing and decorated using fondant.
I got the idea for this cake by flipping though some old magazine. The original cake was actually three teared cake, where the top two tears where sitting on top of a spider and a third little spider was on the very top of the cake. Not only it was too complicated to make, I did not have enough people to eat even if I did make it.
It gave me an idea however for the cake pictured here. To make this cake I used 13 inch round cake pan, a 4 inch cup cake (for the body of the spider), plenty of fondant and thick pretzel sticks (to make spider’s legs).
The pumpkins around the base of the cake were made of fondant as well.
It is good idea to prepare your fondant ahead of time by dividing and coloring the fondant for the different parts of the cake. You can keep your fondant in a zip lock plastic container to prevent it from drying out.
If you have never worked with fondant before, you should remember not to store your cake in refrigerator as the moisture and fondant do not go well together. This is also why you will probably be much better off to fill your cake with butter cream icing instead of custard or whipped cream icing as both can go bad very quickly if not refrigerated. While butter cream can be stored at room temperature for 2 to 3 days.
Two weeks ago I baked a Christening cake for my friends and their little angle Ryan Alexander. I had to deliver this cake rather quickly since it was about 90°F outside and a 30 minutes drive seemed like several hours. If you ever attempt to transport a cake in such a heat, make sure to run your car’s air conditioner for at least 20 minutes before setting out on the road. The cake was a carrot cake (my friends’ favorite) and the decoration was done in cream cheese icing. If you have pictures of the cakes you baked in the past, please share it with me. Just go to contact page and drop me a line or two.
So without any further ado, here is how the cake came out:
And here are few other closer shots of the decoration details. As I mentioned above the decoration was done in cheese icing. The flowers (roses) are made royal icing. You can probably find these in your local baking supplies store. The gum paste flowers can be used as well. One time I have even attempted making flowers out of fondant. The fondant flowers when dried are hard, however I would not recommend using fondant flowers along with any icing as the flowers will absorb the moisture from the icing rather quickly and may loose the shape and leak the colors.
The little baby angle was decorative (non eatable). But it can be a nice reminder of the baptism for the family to keep.
As strange as it may be, chances are that if you want to order an Elmo Cake from your bakery, you will be told that they can’t do it. Elmo, the character, is copyright protected. That was the case with a friend of my who wanted the Elmo cake for her 3 years old. So to help her out I decided to bake the cake myself (see the picture below). It was a breeze to make this cake with a Wilton’s Elmo Pan cake, you should be able to get this pan at your local baking supply store, or you can order it from Amazon. And as of matter of fact, most of the decorating was done with the tip #32.
When coloring the icing, you should be very careful not to put to much color. It is always better to add more, because it is hard to fix if you add to much color. Just use the tooth pick dipping one end into the coloring and adding one little drop of die at a time.
The inside of the cake is only limited by your imagination. If my memory serves me well, the cake in the picture was a chocolate cake. All the decorating was done in icing.
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Well, not so scary. I have baked this cake few days ago. It was a simple chocolate cake filled with the butter cream icing and decorated using fondant.
It gave me an idea however for the cake pictured here. To make this cake I used 13 inch round cake pan, a 4 inch cup cake (for the body of the spider), plenty of fondant and thick pretzel sticks (to make spider’s legs).
It is good idea to prepare your fondant ahead of time by dividing and coloring the fondant for the different parts of the cake. You can keep your fondant in a zip lock plastic container to prevent it from drying out.
