Yes. This was my first attempt in baking a birthday cake for my little girl. She is a great fan of My Little Pony, and Rainbow Dash is her favourite.
And she asked if I can make something nice for her birthday party in school.
So, I decided to give rolled fondant figurine a try.
I made the fondant rainbow and the Rainbow Dash using sugar gum paste one day in advance. This is to allow time for the figurines to dry and hardened. This process was especially challenging in the hot and humid tropical country I am staying. So I chose to work in an air-conditioned room so that the drying could be expedited.
I used chocolate cake as the base and followed my favourite moist chocolate cake recipe.
The Dark Chocolate Cakes makes two 8-inch cakes
140 g all-purpose flour
60 g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee
Preheat oven to 160° C. Prepare the 2 cake pans with parchment paper. Set aside.
In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well.
In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
Pour the hot coffee into the batter gradually and mix on medium low until smooth.
Divide the batter between 2 cake pans. Bake for 20 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are baked.
Remove from oven and let cool completely on a wire rack.
Buttercream frosting – for filling, crumb-coating and frosting
340 g unsalted butter (2.5 sticks ), softened (but not melted) 375 g to 500g (3-4 cups) icing sugar, sifted
1 tbsp vanilla extract
1/4 tsp salt
up to 4 tbsp milk or heavy cream
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of icing sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
- Spread between the 2 cakes and leave it in the refrigerator for at least 30 mins.
- Once the double-layered cake is ready, do the first layer of crumb-coating.
- Leave the frosted cake in the refrigerator for at least 1 hour to hardened.
The cloud-shaped piece and cake covering was made with rolled fondant.
Homemade Marshamallow Fondant:
100g white marshmallows
1 Tbsp water
200 – 250g of icing sugar sifted
Flavouring optional (use a no-colour flavouring )
Note: if you are using flavouring, use about 1/2 tsp and reduce the water by the same amount of flavouring used)
1.Place the marshmallows and water (flavouring) into a microwavable bowl. Heat the marshmallows on high for about 1 minute (until it melts). Remove and using a spoon, mix the marshmallows until it becomes a gooey mess.
2.Pour the melted marshmallows into the sifted icing sugar and stir to mix. Once incorporated, this is the time to get messy with the hands. Take some shortening and lather one hand with it.
3.Then proceed to knead the fondant until it becomes smooth and palleable. Add more icing sugar if required. Store the fondant in a plastic bag and into an air-tight container if not using immediately.
Ta-da, this is the birthday cake for my little one! Was thinking not too bad for a first timer. And with the smile on her little face I knew the lack of sleep and all the aching fingers were worth it.
It was an unforgettable experience for my little one.