We sell a heap of cake decorating things in our shop - we're not just about sewing - and I determined to only use what I had at hand. So that is: coloured fondants, tylose, cake boards and cards, blingy numbers, edible pearls, and the cake tins we hire out.
I went for 6" and 7" sized round tins, two cakes from each to make a tall cake. The tops trimmed flat. I got a bit muddled and sandwiched the top one with jam, but the bottom two are separate cakes, so we can unstack them for cutting. The cake itself is chocolate, made with the cupcake recipe I favour, and I made 6 x the usual amount. That's a dozen eggs worth! I skimmed these with buttercream icing. As you can see, them is tall!
Upturned dinner plate and Tupperware container playing duty as turntables. Sometimes I reckon I missed a successful career as a plasterer.
Aha! A ball of leftover orange fondant to give some height, then I made some leaves, popped the 40 into it, and covered it in leaves and flowers. Pretty!
Flowers stuck on with the tylose glue. I can't get over how effective it is! The flowers are fairly heavy but they went on with a smear brushed on the back. No slip sliding. however because of all the creases in the fondant that the flowers could only disguise so far, I realised we needed something more serious around the bottom.
So, all ready for Saturday night. The fondant and buttercream will keep the cake fresh. It's a nice, tasty cake and the jam helps!
This cake was easy to put together, it just takes patience to go through the various processes needed. And things need leaving overnight to set and dry. I couldn't have got this together in one evening as cakes needed baking and cooling, blossoms needed to dry etc. I did something for it every evening this week but it didn't take all evening.
In terms of the design, I Googled 40th Birthday Cake for ideas, and found this one:
You can probably see some similarities. But sadly, we have no black fondant until the end of September. My approach to these kinds of projects is to get an inspiration, then forget it. I never try and copy things I see online - I don't know what they used, how they did something and I would rather use what I have. Also, you know how it is - the home job is never quite as swish as the professional job! So why put oneself into the position of a direct comparison. For example, the black and white cake is buttercream so it has nice sharp edges that fondant doesn't make.
No, I am perfectly happy with my imperfect work. I won't be flashing pics of the inspiration cake around on the night, and the pretty fruity colours of my version suit Yvonne better than the stark black and white one would.
So there! ;-)