The hardest part for me was getting the flesh colored fondant. It was a total pain. The red fondant should have been the hardest, but I made up a special batch just of the red and added all the coloring to the melted marshmallows before adding all the sugar. That made things very easy there. I used powdered red as well because it has no taste whatsoever and the Americolor Super Red because it has very little flavor. I will never again use the Wilton no-taste red...it certainly DOES have a bitter taste!
The second cake is yellow cake with vanilla BC frosting and filling. I usually use the chocolate BC as the base for any black frosting, but this time I tried something I read on a caking website. I used the Wilton Juniper gel color first (man is that an ugly color) and then used a bit of the Americolor black (just a tiny bit) and a package and a half of the Chefmaster black food powder. It darkened overnight and turned darker still when it was warmed by my hands. The hearts are simply fondant cutouts.
The picture I took used flash and it came out looking gray, so I took another quick snapshot of it next to my Adidas bag in natural lighting and it looks much more true to life. YAY! Oh, and yes, that is one of my custom made, super sturdy crazy awesome cake boxes. I rock.
These cakes were not as stressful as I had anticipated and I am very glad I got a chance to make them!
wow you are good!!!
ReplyDelete