Monday, December 1, 2014

Make Your Own Fondant Cake

 One of the biggest questions we are asked is about our fondant.  Fondant is a super smooth rolled icing used to cover cakes (and sometimes cupcakes).  It is know for its big pricetag and it's not so pleasant flavor.  However, at Cake Couture we have found that with a very specific homemade formula we are able to achieve beautiful results with a yummy flavor and without the huge pricetag!

When it comes to fondant even bakery's don't want much to do with it.  Over the counter brands can be difficult to work with and have a chemically taste.  Brides tend to like the look however, not the flavor.  And that's where our marshmallow fondant comes in!:)  You can make your own, check it out here or we now have this available for purchase here:


Through a lot of trial and error we have created a beautiful looking, great tasting, and easy to work with fondant!  So are you ready to make your own beautiful cakes for family friends and that upcoming wedding?!  Read on for how to cover a cake in our marshmallow fondant!:)

Materials

  • Baked cake 
  • American Buttercream (we do not recommend Swiss or Italian Meringues for this technique)
  • Fondant Smoother
  • Fondant Roller
  • Bench-scrapper (optional for even smoother sides)
  • Powedered Sugar
  • Cup of water and a brush
  • Lazy Susan for your cake
  • Non-slip small piece to place under your cake
  • Pizza cutter or sharp knife

Steps:

1. Set up your Lazy Susan with the non-slip piece and place your cake on top of it.

2. Fill and coat your cake in your buttercream.  Work for an even crumb coat (it does not have to be super smooth).  It is preferred that you crumb coat a cake right after bringing out of the freezer.  To do this after baking and completely cooling place it in the freezer for at least 8-24 hours.  This process allows for super smooth finishes AND more cake moisture due to the thawing process (however it does have to be frozen correctly - always wait for complete cooling and wrap if you don't have an all-cake freezer)


3. After crumb coating your cake let it stand at room temperature for about 6 hours.  This process de-thaws the cake completely and gives you a firm surface to work with for fondant covering (refridgeration is not needed here!:)).

4. Next cut off any cardboard visible at the base edge of the cake with a pair of scissors.  With a brush apply a small amount of water at the base edge of the cake.  This will act as your glue for your fondant.

5. If your marshmallow fondant is too firm heat it up in 5-10 second bursts in the microwave.  Knead in any desired color and roll out.  Use powdered sugar as your non-stick agent and a smooth working surface (I use a large Corian cutting board)

6. Roll to about 1/8" thick large enough to cover the top and sides of the cake.

7. Wrap your rolled fondant over your roller and position on top of the cake.  Open up the overhung fondant and push in slightly with your hands working all around the cake.


8. Use your fondant smoother and trim the edge with a pizza cutter or sharp knife.

9. Smooth well with your fondant smoother and pinch the edges for a sharper look if desired by using two fondant smoothers at the same time.

10. If you have any air bubbles DO NOT try to pop them at this time.  Do them after the fondant sets it will look a lot nicer and be so much faster and easier!:)  Let your fondant covered cake stand for about 5-8 hours preferably.

11. After your fondant cake is nice and firm pop any air bubbles with a sharp needle and with a fondant smoother push out air.  
And that is it!  Now your cake is ready to decorate!  Try this for your next special cake project and let us know how it goes!!  Send us your feedback!

Happy Cake Making!

Christie















Saturday, November 22, 2014

Frozen Inspired Party Cake!!

I had a lot of fun putting this party together for my little one's!  Alison turned 5 and Amanda turned 3.  Since in our family there are A LOT of November birthdays (including their's) and with the busy holidays coming up, we like to do a 'consolidated' birthday party.  But that just means I try to make it an extra special day for both of them:).  At least we will see how long they let me get away with this!

So of course it was all about doing a Disney Frozen theme!  Together we picked out the colors blue, purple, and pink.  A lot of the things we picked up at Party City (like the super cute fluffy decorations and popcorn bags!).  The yummy food was made by Jimmy's Peruvian Restaurant.. check out that super cute Olaf potato dish!!:)

We did make some of the things ourselves like the Frozen water bottle wrappers, blue Frozen punch with vanilla ice cream, the popcorn, and of course... the cake!!  Making my girls their cake is a big priority for me which is why I like to not have these parties at home or commit to too much of the party work.  It's all about the cake!!  So here is a quick tutorial on this cake decor...




NOTE:  A number of days before you will want your cake make your snowflake cake toppers.  I make my toppers with marshmallow fondant mixed with a good amount Gum Tragacanth.
For our marshmallow fondant recipe click here.
To buy our marshmallow fondant online click here.
Roll it out with your pasta roller with a setting of 1 or back it up (roll your setting knob backward) to get a thicker roll.  Use a snowflake cutter set (found this one below on Amazon) and let dry for at least a couple of days.  When dry and when you airbrush your cake also airbrush your snowflakes.  Let color dry.  With sugar glue apply white, silver, and blue sugar pearls to spice up the snowflake look:)!



And now for the cake!


Step 1.  Make your tiered cakes, cool, slice layers, and freeze.  Here I used a 6", 8", and 10" four layer cake.  Hints... I like to mark my layers with an edible ink pen so that I can match up the two layers later upon filling.  For a tutorial on this click here.  Also, prepare your cake boards accordingly.  I like to run electrical tape around the edge for a no-show effect and aid in the buttercream smoothing (this is for the cake boards each cake tier sits on).  For the cake board the whole cake sits on prepare accordingly or use an already made cake drum.  For a tutorial on cake board preparation click here.

Step 2.  Prepare your buttercream.  For a tutorial on how we like to make our buttercream click here.  Although I am a HUGE (marshmallow) fondant fan I felt that this cake needed to be buttercream.  The main reason is that with buttercream you can more easily achieve a super sharp edge allowing a nice support for the icicles on the edges.  I suppose you could use fondant for this cake as well, however, in that case I recommend royal icing icicles for the edges.  However, some of the 'edge' look might be compromised.

Step 3.  When you are ready to start bring out one tier at a time, separate layers, fill, and do your crumb coat.  Let sit for about 20-30 minutes at room temperature and then do your final coat.  You can put the tiers in the fridge however, when you are ready to stack them there is a potential that they will sweat when you bring them out.  The issue with sweating is that since this cake is airbrushed there might be a coloring issue.  Therefore, I recommend one they are removed from the freezer... just don't put them back in:)!



Step 4.  Stack your tiered cake as you normally would.  I will be doing a tutorial on this I promise:)!

Step 5.  Mix airbrush cake color blue and bright white to create a lighter blue.  Airbrush with deeper coloring at the tier edges and lighter coloring at the tier centers.  Let dry.  

Step 6.  Using white buttercream and Wilton tip #9 pipe icicles at the edge of each tier.  Pipe the buttercream at the top ledge and drag it downward for a good effect.  Using the same tip pipe a beaded boarder at the tier edges.  

Step 7.  Place your snowflake decor.  Most of them are just leaning on the cake but the top one has a trimmed down skewer with some fondant adhering at at the back with some sugar glue.

And you are done!  When you are ready to transport your cake remove the


 Happy Frozen Cake Making!
Your little one's will LOVE it!!:)
Christie







Tuesday, November 11, 2014

Piggy Cake and Cupcake Toppers


Making little piggy toppers is a cute addition to special piggy cupcakes and cakes:).  This is a quick tutorial on just how to make them!

I like to make these and any cake/cupcake toppers with marshmallow fondant and give them a day or two in advance so they get nice and firm for application.  Marshmallow fondant will dry firm enough for application so no extra hardener (gum) is needed.

A note about all fondant toppers.  They tend to not like to be stored in the fridge or airtight.  If they are ever stored in such a way the humidity and the lack of air flow causes sweating and a 'melting' effect.  Therefore if refrigerating your cake it is best to apply your toppers right when the cake is ready for its show!:)

Materials:
  • Round Cookie Cutter Set
  • Pink Marshmallow Fondant (make your own see our blog OR find this on our Etsy shop!) - I like to use pink and ivory to  a nice piggy pink shade
  • Black Sugar Pearls
  • Fondant Roller
  • Water or Sugar Glue
  • Small Brush
  • Pink Buttercream - Here I also like to use the same pink and ivory for a good piggy pink shade










Step 1.  Roll out your fondant and use your pasta roller set at position 1 for an even thickness.  Cut out the Piggy face.

Step 2.  Roll out a super thick piece of fondant and cut out the piggy nose with a smaller cookie cutter.

Step 3.  Use an indent type of tool to poke two holes for the piggy nose and two piggy eyes just above the nose.  You can use a thin foam backing to help withe the process but it is not necessary.

Step 4.  With a small brush apply sugar glue at the eyes and insert your black sugar pearls.

Step 5.  With your fingers roll a very small amount of fondant into a teardrop shape.  Affix the thick part of the teardrop on the face with a dab of sugar glue.  Bend over the pointy part of the ear down for a super cute effect:)!

Step 6.  Let dry preferably overnight.

Step 7.  Using a large round piping tip pipe on your surface (cake or cupcakes) a nice round mound of pink buttercream.  Then apply the piggy face directly on top!

Happy Cake Making!!

Christie