When my niece celebrated a milestone birthday, I happily volunteered to bake the cake! I wanted it to be as truly special as she is, so I decided to give rolled fondant a try. Fondant-coated cakes are always so impressive! I was seriously nervous about attempting this for the first time, but I found a recipe/tutorial for Marshmallow Fondant that made the process look relatively easy, and it resulted in a tasty coating. Although fondant is beautiful to look at, I find it to be way too sweet, sometimes tasteless, and often inedible. Not so with MMF…it’s still pretty sweet, but it’s relatively soft and has a mild vanilla taste.
The roses and leaves were made of buttercream, and the cake inside was one of my favorites from The Cake Doctor: Bride’s Cake with Raspberry Filling. I doubled the recipe and baked it in two Wilton 12-inch cake pans. There was plenty of cake to easily feed twenty guests.
Trust me when I say it’s not as hard as it looks. All you need is a little patience and a lot of time! (and a few prayers here and there can’t hurt ;o)
“A”
Positively the prettiest cake that I have ever seen!
Thanks for the many compliments! I’ll be more than happy to bake your next birthday cake :o)
Wow Ann…so beautiful and I’m sure it was delicious too! You never cease to amaze me with your talents!
It was tasty! Thanks so much for your kind words, encouragement, and continued support.