To make these I lined a jelly roll pan with wax paper and then spread my cake batter filling the pan a little over half-way, (I didn’t want it too thick since I wanted 3 layers in some of the cakes.) Once it had baked and cooled I used a 4″ circle cookie cutter to cut out the rounds, it was nice using a JR pan because I could get so many rounds with hardly any wasted cake. The wax paper helped me get them off the pan really easily too. I built them just like a regular cake but only used butter cream (no fillings.) For stability I put a straw down the center of each stack and them put them in the fridge to chill before I frosted them with a crumb coat, chilled them again and frosted them with the colored frosting. For the squares I made the batter a little thicker in the pan and only did two layers in each.
For the cake boards I used blank CDs! They were perfect!
These are a fast and easy way to decorate a cake or cupcakes. The photos explain it best but basically just roll out strips of modeling chocolate, fold one side over and crimp it slightly as you roll your rose. Cut off the base if it is too thick for your decorating. See “Tricks of the Trade” to learn to make Modeling Choc.
I used a real ribbon as a guide and cut it out on wax paper I had taped down on my table because I needed a long smooth surface. To get the stripes on was hard at first, I tried just draping the fondant strip over my hand as I put it on the cake but it kept sagging and dropping. I dusted just a tiny bit of cornstarch along the strip and then rolled it (showing side in) on itself. Then I started in the back and slowly pressed the end of the roll onto the cake and gently unwound it turning the cake as I went. Worked beautifully! Go HERE for my favorite Fondant recipe.
I love the look of smooth fondant but I don’t love the taste, and people usually just peel it off to get to the good stuff! When they find out smooth frosting is a beautiful option my clients go for it. The first tool I have to have is my cake turner, it makes is SO much easier. Expensive or cheap doesn’t matter as long as it turns!
To get smooth and even frosting, I give my cake a crumb coat then put it in the refrigerator to chill.
Once it is chilled I fill a large zip lock bag (or a frosting bag ) and cut a 1/2 inch corner off one side. I then pipe stripes top to bottom all around the cake, right next to each other no space between! Let it sit for 5 minutes, the coolness of the cake helps the frosting to firm just a little. Then I use a dough cutter holding it sideways, and go around to smooth the stripes, wiping the excess frosting off as I go. It is amazing how well it works! Of course it takes a bit of practice and I go back over little spots with my angled spatula to fill in any little holes. IMPORTANT, when smoothing always make sure you start each stroke with a CLEAN tool, frosting tends to harden and will scratch your smooth cake. To smooth the top, pipe lines across and them smooth them in one circular direction. Use the small spatula to round up the sides and over the top to finish it off.
When applying Fondant details it helps if your cake is cold, that way it is easy to adjust your decorations. Room temp frosting will adhere like glue! (See “Tricks of the Trade” for Making Fondant)
Another post about Cake Pops but there is just so much to cover! I have gotten some emails about the Wiltons Melts I use so in addition to the other cake pop helps under “Cake Pops” let me cover melting the melts! For some reason the darker colors of melts do not melt as thin or smoothly as the lighter colors. And because I must double dip (see “3 things to know about CP”) this can be a problem. So I always have a bag of white Melts nearby and I add a few into the pot when melting darker colors, not enough to drastically change the color but enough to thin it out. I have seen people recommend adding a little crisco but I have found that weakens the chocolate and I end up with more leaky pops. These pops were for a jewel tone wedding and I used Duff Gold Spray and Wiltons silver and gold candies for decorating.