My niece (JS) birthday was coming up soon in mid June, so I whatsapped my sister to ask what the little gal preferred. Apparently her current favourites were Frozen, Ben and Holly, Peppa Pig. I had made a Peppa Pig cake before, and JS would be having a Frozen-themed cake for celebrations in her childcare, so I decided to use the 3D cake toppers and try my hand at fondant again.
I baked the sponge cake layers using a sponge cake premix (the Prima brand 'Optima' flour) on Tuesday. On Wed, I whipped up half a batch of Mousselline Buttercream (recipe from 'The Cake Bible') to fill and cover the sponge layers. I was deciding between this and the sweeter / more-likely-to-crust normal buttercream, and eventually decided on this as the temperatures were soaring these days (34 deg Celsius in the afternoons when I'm doing baking/ decorating). I remembered that fondant cakes weren't supposed to be refrigerated so I needed an icing that could hold up at room temperature.
(Top: baked 2 pieces of 8x5inch sponge cakes.
Bottom: I wanted a square cake, so I split one of the cakes and joined together.
And filled and frosted together)
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COVERING WITH FONDANT
(Top: sides of cake covered with store-bought white fondant. Top of cake covered with green fondant which I coloured using Wilton's gel -blue and yellow. Looks like I need to work on joining the seams, which I had hurriedly pinched together while the buttercream was 'melting' underneath
Bottom: Green buttercream leaves to cover the ugly seams)
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ADDING FLOWERS AND "TREES"
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