08 Nov 2010 5 Comments
A few days before Jordan’s birthday party, I bought ten pounds of butter, huge bags of flour, a dozen eggs, several bags of sugar, and new bottles of almond & vanilla extracts. I went through my recipe box and decided to use a different recipe for sugar cookie instead of my signature sugar cookie because I’m afraid it’s not going to stay fresh as long as a regular sugar cookie.
After many hours of baking, I finally ended up with about 160+ cookies! It took a very long time to pipe and frost each and every single cookie but it’s all worth it in the end. Our house almost turned into a mini bakery with all the stuff I’ve been making but everyone loved it because the house smelled so good!
I always knew I wanted to make the Small Fry’s first birthday cake for it to be extra special. It would be my first fondant cake and without taking any cake decorating class, I was a little nervous. As I prepped the ingredients for the cake, I kept telling myself that I cannot fail because I do not have a back up plan! However, once I started working through the buttercream, I felt confident. The egg whites were peaking, the butter was creamy, and the sugar syrup was at its precise temperature. Everything was looking good!
I baked 120+ cupcakes. I made chocolate cupcakes with pistachio almond buttercream, white chocolate cupcakes with silky chocolate frosting and red velvet cupcakes with cream cheese frosting. I also baked two 6-inch round chocolate cakes.
When the two layers of my 6-inch round cakes were cool, I stacked them with chocolate fudge in between, crumb coat them with buttercream and then stuck it in the fridge for a few hours while I prepped the fondant. I covered the cake with fondant and thankfully it worked beautifully on my first try. Although the fondant animals I chose were just simple designs, it still took me several hours to make and I’m very happy with how my jungle animals turned out.
Instead of paper cupcake toppers, I used fondant instead so everything is edible.
Fondant isn’t the easiest material to work with but it is also far from the hardest and the beautiful, clean look it gives your cake is worth the effort. Some people think fondant is a waste because you usually take it off of the cake before you eat it but a recipe that has a marshmallow base tastes great so you can leave it on and enjoy your masterpiece.