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)