Here is a tiny peek at what I’m working on. It will be finished later today. So far, it is turning out really well. The next step is the part where it could all go wrong which is making me a nervous wreck. If I don’t screw it up, this may just be one of the cooler cakes I’ve ever made. If I do? It could be the ugliest. No pressure.
I’m in full on cake mode, working on BG’s birthday cake. She still has no clue what I’m doing yet. This is going to be so fun if I can manage to pull it off.
The cake got baked yesterday along with getting the icing mixed up. I have to make my fondant and start putting it all together today. I am limited to working on this while BG is at school so she won’t see it until it is completely done. That means I have to get off my butt and get busy!
Keep your fingers and toes crossed for me that this doesn’t turn out to be one of those projects where my creative ambition outstrips my actual ability. Pictures of the finished cake will be posted tomorrow after BG gets home to see it for the first time.
Just dropping in real quick while I take a moment before I dig back into this latest cake project.
Like fondant, buttercream icing/frosting can be finicky. It took me a while to find a recipe that I like. Both to use and to eat.
Fondant is something I have a love hate relationship with. Basic, store bought fondant, while technically edible, tastes nasty. For me, if I’m going to go to the effort of making a cake, I want it to taste good. Every part of it. After my first couple of times using the store bought garbage, I started to do some research and found a recipe I really like. It is still crazy sweet, but it actually tastes good. My kids love it. MC often eats that and the icing and leaves the cake.