Spring is finally arrived to wonderful Nebraska. Even though we still have some frost in the morning it is warming up in the afternoon and grass is beginning to turn green. Being from Florida where we had summer almost all year we are now looking forward to warmer weather and sunny days.
I posted before pictures of the cakes that my daughter and I made for our 2d semester final cake decorating class. So, we are continuing to take the Wilton Cake decorating classes and last week was our 3d course final cake decorating class where we worked with fondant and fondant flowers. Anastasia and I both got inspired with the coming of spring and the warm and colors and picked a spring flowers theme for our final cake decorating project. Anastasia decided to decorate her cake with edible paint over the fondant and I have chose valley lilies made with fondant for my cake.
I love valley lilies and sense I was born in April it was very first flowers of spring in Central Asia. My parents were buying these flowers for my birthday and I still like them as they bring a memory to me of my childhood and also my family.
For the base of our cakes we used store bought boxed cakes vanilla and lemon flavors. For the icing we used butter cream icing (recipe follows). We made our home made fondant one white and one colored blue (recipe follows).
The idea for my cake flowers I spotted and followed from the Pinterest.
Anastasia sprayed her roses using red color food spray and for the painting she used red and moss green Wilton gel color mixed with vanilla extract. She traced her roses using rose boarder transfer that you can find in any hobby or craft store.
To make butter icing for one 8″ round double layer cake you will need:
• 250 grams unsalted butter room temperature
• 1 can of sweetened condensed milk
• 1 teaspoon vanilla
In mixing bowl beat butter on medium speed until it gets lighter in color and fluffier. Gradually start adding sweetened condensed milk one tablespoon at a time. Beat for 5 minutes and let it rest for 5 minutes then mix again until it will get smooth in consistency and lighter in color. Refrigerate butter cream icing for 10 minutes before applying it on the cake.
To make fondant for 8″ round cake you will need:
• 1 16 ounces small size marshmallow
• 3 tablespoons of water
• 5 1/2 to 6 cups powdered sugar
• 1 teaspoon vanilla or any other flavoring if desire
Pour marshmallow into large mixing bowl, add 3 tablespoons of water and microwave on high for 1 minute. Let it rest for one minute and then microwave again for another minute. Grease wooden spoon or spatula with vegetable shortening and stir the marshmallow until it is smooth and consistent, add flavor at this point if desire. Start adding powdered sugar one cup at a time and continue to stir. When it becomes more looks like a dough then bring it into working service and mix it now with your hands until it stops sticking adding the powdered sugar if needed. Cover your fondant with plastic and place it in the dry and dark place, but do not refrigerate for 24 hours.
To cover your cake with fondant follow this great tutorial here.
Whatever you chose to make flowers out of fondant or paint your cake use your imagination I believe it will not disappoint your result !
Just get inspired too and have fun!