Another week, and another cake! After last week, my housework got WAY behind, and I was sort of looking forward to just chilling out and cleaning the house...okay. Maybe not looking forward to cleaning the house, but you get the picture. Then I got an email from a lady asking about a rush job for another Sweet 16 cake! I love these kind of things. You have people that have almost given up hope on getting the cake they want. You can almost feel the resignation that they will end up either paying $600 or just going to Walmart for their cake through the internet. At any rate, They sent me a few pictures, and I gladly accepted the challenge!
I had a heck of a time with the fondant. The first two tiers I covered I messed up on. They just dried out too quickly. In order to re-do them, I had to make more fondant and wait 8 hours for the batch to cure. ARGH! But I eventually got it and covered and stacked the tiers. Blank slate. White cake.
I rolled out a black fondant ribbon 1.5" wide and wound it around the bottom tier. Then I started putting on the vines. It was relaxing work, but definitely something different. After putting on the vines, I placed the ribbons around the cake and secured them at the back. Since they are satin, I couldn't use water or gumpaste glue under them. I secured one end, wrapped the cake, and secured the other end with a dab of the glue. This left an ugly little mess at the back of the cake. Probably not noticeable to anyone but me, but gosh I didn't want to leave it there. Anyhoos. I cut and placed the flowers. I had moulded the numbers for the top of the cake on Monday night, the night the clients came over, so they had ample time to dry. They had craft sticks pushed up into them before they dried, so they were pretty secure. I wound a few vines around them and attached flowers. Then I covered the cake board with black fondant and placed the bottom (orange) ribbon. I made a template for the name on the board, then scrapped that.
Block lettering didn't seem to fit the vibe of this cake, so I rolled out another long snake of fondant and wrote her name in cursive. For the tittle, I made a little tye dye fondant using all the colors I used on the cake and cut out a little flower. It was uber cute, I think!
I then turned my attention to the back of the cake. It was very plain. The birthday girl had told me she didn't mind if it was just plain, but I really wanted to spruce it up and I had extra fondant, so I started playing with it. I cut out a massive amount of flowers and went to work sprucing it up!
I love how the back turned out. It reminds me of the back of a wedding dress, you know the ones that have the buttons going all the way down the middle of the back and down the skirt? Anyway. I had a good time!
Then when the Mamma and Daughter came to get the cake, they LOVED it and the girl gave me a wonderful letter telling me how pleased she was and how thankful she was. It truly made my week! My husband was so happy for me, too. That is just really thoughtful for a 16 year old, you know what I mean?
Well, this week is over and I made another cake for a family member, but we ended up not getting together, so I'm probably going to give this cake away on Craigslist tonight. It's kind of a bummer but no real biggie. It was a fun little cake and I really enjoyed doing buttercream grass on it.
With the leftover cake from the soccer cake, I experimented for the first time with cake balls. What you do it crumble up cake, mix it with buttercream frosting, and ball it up on the end of a stick. Then you freeze it nice and hard. Then you take milk chocolate and melt it on a double boiler, add a teaspoon of shortening, and stir it up. Then you swirl the frozen cake balls into the chocolate until they are nice and covered, then you put them in the fridge, then...you eat them! I'm really looking forward to making these more often.
What a good use of that extra cake you cut off the top of the domed cakes and the extra little bit of buttercream you're invariably left with.
I'm contemplating using ganache to cover the next cake. I'll keep you posted.
