Circus Cake

From the moment I first set my eyes on a fondant cake I knew that if I can afford it, that's the cake I want for my son's first birthday! But...I couldn't! The oven intimidated me. I remember the first time I baked out of the box - brownies hard as rocks came out. In the Philippines, we had this saying "Kapag binato ka ng bato, batuhin mo ng tinapay" (If a rock is thrown at you, throw a bread back). Basically, it means always avenge yourself using kindness. But, if I used those brownies?! It's like getting even, man!

After a couple of practice cakes, the moment has arrived for me to make my official first birthday cake for public consumption! How nerve-wracking!


I didn't want just a pretty cake. I also want one that people will actually eat. So, after gaining 5 pounds from eating all my practice cakes, I finally found a great recipe.

When the cake part was covered I started contemplating on a design. I found a Circus-themed photo cake topper at Michael's and wanted to make sure my cake colors complement the topper.

Here's my initial sketch and the Photoshop version with the Wilton cake topper.

The fun part begins...Here's how I did it.

My First Fondant Cake

This is what started it all. My youngest son was turning one and I couldn't really find cakes at Safeway or cake toppers that will work to match his birthday party theme. So, I thought of maybe baking the cake myself. But, I have to practice first.

Here's my first cake. Yes..this is what a novice's cake looks like. I did everything from scratch. It's chocolate with chocolate buttercream and marshmallow fondant. I watched a couple of videos on YouTube then just attacked with no plan whatsoever.


What I learned right after I finished the cake:

• Sift, sift, sift
• Wear an apron
• Pre-made fondant is looking so convenient
• Should spend more time playing with my sons and their Play-Doh
• YouTube every step of the way

I like the cake recipe I found. Not too sweet, very moist. My fondant is lumpy. I didn't sift plus I started making it at 10pm and it demanded a lot of kneading which I didn't have the strength for so I gave up. My husband came to the rescue. So, next time, I will sift. But I haven't tasted it with the marshmallow fondant.

I started on the decorations without a real plan in mind. I just took my cookie cutters out. I saw something like this on The Ultimate Cake Off. I'm so glad that I'm married to a guy who is so supportive of my crafty ventures.  He finished up on the decorations when I had to tend to the little ones.

I'm so positive that there are others who had way better first fondant cakes than me. If you are one of them, please share pictures! It will inspire and motivate other knowing and seeing what they might able to achieve if they just go ahead and take the leap to try baking and caking.

Fondant for Beginners: How to Make a Fondant Bow

The easiest and simplest way to add "wow" to your fondant cake is by adding a fondant bow. It is so versatile and is the perfect touch for elegant wedding cakes, baby shower cakes, wrapped gift-box cake and basically, any design needing that "celebration" feel.

The bow can be done by using fondant or gumpaste. I always use fondant and add just a little bit of Gum Tex to help my fondant to dry quicker.

You can always color your fondant or gumpaste to the shade you want. Just roll fondant or gumpaste into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color in several spots.Knead color into your ball until it is evenly bleaded.

I was about to throw out this leftover chocolate fondant I made weeks ago but decided to play with it before I do. So, please pardon the cracks that you see on the photos.

Betty Crocker Bake N' Fill

Mountain House had a community garage sale last month. Out of all the houses who opened up their garages to sell their unwanted possessions, I only got one item. This Betty Crocker Bake N Fill set. Our neighbor said she got it as a wedding gift and have only used it once. So, I bought it for $5. It's really cool. The set includes:

• A round layer pan
• A dome shaped insert pan
• A tall base pan
• A dome shaped pan

It also came with a booklet complete with instructions and simple recipes as well as decorating ideas. Each pan is non-stick. I just sprayed it with my PAM baking spray when I used it. I forgot to line the pan with parchment paper like I always do and got worried. The cake came off easily after I cooled it in the pan for 10 minutes.

Fondant for Beginners: Covering Cakes with Rolled Fondant

So you got your tools, baked your cake and now ready to cover it with fondant. I recommend that you use pre-made rolled fondant for your first fondant cake. I've used two brands, so far. Satin Ice Rolled Fondant which I bought on eBay and Wilton Ready-made Fondant.

 20 lb bucket I got online

 

Wilton brand I bought online for decorations

I also make my own home-made marshmallow fondant when I need a big batch of the same color.

Fondant for Beginners: Preparing your Cake to be Covered

Before you start covering cakes with fondant, you gotta make sure that you've got the filling and layering and icing down. Otherwise, any imperfections of the cake will show. So, I decided to add this to the series on Fondant for Beginners.

You need a solid cake and a crumb-free environment. Last May, I attended Wilton Course 1 at a Michael's near us. Here are a few tips I've learned:

Banana Crumb Muffin

There's this one, lone banana on our counter top staring me down for days now. It is getting brown and ugly but I didn't want to throw it away. I thought about baking a banana bread but ONE banana would not be enough. Then it struck me...Muffins! I can make banana muffins!

I thought about it some more. I didn't want ordinary looking banana muffins that's actually just banana bread in a cuter package so I went to my ever dependable best friend - Google. And found this one from Allrecipes.com which had over 5,000 reviews and had 5 stars.

Here's my modified version and some tips to remember. Please don't get confused with my photos. I only had one banana so I had to adjust the recipe accordingly.

BANANA CRUMB MUFFIN

Servings: 10-12

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (brown with age is the best)
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted (and cooled)
• 1 cup shelled walnuts or pecans (optional)
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

OPTIONAL (if adding nuts): Place nuts on a baking sheet and bake for about 8 to 10 minutes or  until lightly toasted. Let cool and then chop coursely.

In a large bowl, mix together 1-1/2 cups flours, baking soda, baking powder and salt. In another bowl, mix together the mashed bananas, white sugar, egg and melted butter.

Beat the mashed bananas mixture. Stir the banana mixture into the flour mixture just until moistened.


OPTIONAL: Fold in the chopped nuts. Leave a few nuts to be used as topping - about 2-3 tablespoons.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.

Spoon the batter into the muffin cups (I use an ice cream scoop to do this. And also put water on the unused muffin cups/spaces for even baking). Sprinkle the brown sugar topping over muffins. 


OPTIONAL: Top with the remaining nuts.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of muffin comes out clean.  

Banana Crumb Muffin