iBaked

Today I had my first full on experience in designing and decorating a cake. What do I mean by "full on"? "Full on" meaning, baking, layering, frosting and preparing the cake for decorating and not just baking, plating and serving.. I

I must say this was a very tiring process, but definitely an eye opener. The most difficult part i must say, was the making of the Marshmallow Fondant. I researched a lot on which icing is best to use. Although normal fondant is harder and sets quicker, a lot of people preferred to use Marshmallows fondant because it tasted yummier. Also, i couldn't find Shortening, so I substituted it with unsalted butter. Remember Grease your hand thoroughly, I didn't in the and beginning and lets just say I ended up getting caught in a very sticky situation. What ever it is, I am pretty proud of myself, for a first timer, I think i did a pretty good job, although I feel the cake could be less bumpy.

I leave you with some picture that brings you through my painful but fun process.

make enough batter for cake, can be single flavoured or layered.

I used 2 layers of mud cake and 1 layer of vanilla sponge.

Once cake is baked, take it out and allow it to cool on a cooling rack.

spread your buttercream frosting in between the layers.

So layers would stick.

Stack and layer the cakes

Frost the outside of the cake to even out the shape and sides and put .

it in the fridge untill buttercream hardens

While cake is cooling off, make the decorations

Once cake is cooled, cover it with fondant.

There are some good books you could refer to for designs

Stick in the decorations

And there you have a designer cake.

Here is the recipe for marshmallow fondant.

1 bag of white marshmallows (8 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco (shortening)
Heatproof bowl
Spoon
Sift
Food colors or cocoa powder
Flavouring optional
Note: you can offcourse use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.