Don’t be shocked, but I made a cake. AND decorated it. More than once. Yes this cake was a journey in the making, 3 x’s to be exact. It started out with a LONG consultation with SUSAN, who pretty much knows everything there is to know about decorating cakes. If there was a girl version of Ace of Cakes, it would be her. Queen of Cakes if you will (that has a nice ring to it doesn’t it, I smell a show) She assured me I could do this. I’ve dabbled with fondant before but it still terrifies me. She used words like easy, beginner, no problem, you got this. I countered with many a side eye.
begged asked my friend Deborah (who is also ah-mazing at cake deocrating and should have her own blog but doesn’t, yoo hoo Deborah get on this food blog train) to come over, I promised CARBONARA and a good time, because clearly this would be comical me + fondant. Our first attempt was during a dreary overcast day. Trying to shoot a mostly white cake, step by step just wasn’t working out. At least we had a good day laughing, eating Carbonara and of course making cake.
I made the cake a 2nd time, and then my computer decided to eat my photos and files. GAH (I need a new computer in the worst kind of way)! Which lead to the making of a 3rd and final cake. Thankfully the photos turned out and I now consider myself a shirt and tie cake pro ; ) In the beginner pro sense of course.
Here’s a step by step breakdown:”
Bake cake mix according to package directions. Let cool.
Invert cake onto a rectangular cake board. Remove Pan.
Place a thin level of icing onto the cake. Place cake in freezer to let icing firm up.
Knead the fondant until it’s pliable. Roll fondant to 1/4” thickness. Don’t roll too thin or it will crack when assembling.
Invert cake pan over rolled fondant to check that you have enough to drape. Roll fondant over rolling pin.
Remove cake from freezer. Drape fondant over cake. Using your hands to smooth and shape it to cake. Use a paring knife to trim excess fondant (set aside to make collar, pocket, tie and polka dots).
Grab a man’s button down shirt to use as a template. Roll 1 piece of extra fondant to 1/4-inch thickness. Use paring knife to cut fondant into shape of a pocket. Use toothpick to create stitching detail.
This would be a perfect cake for Father’s Day, Graduation, Grooms Cake, or for anyone who just loves starched shirts and ties. Trust me, if I can make this, you can too! And there’s no fancy tools required (it’s amazing what you can make using a decorating tip).
Pinky swear ; )
- 1 box white cake mix
- water, vegetable oil and egg whites called for on cake mix
- 1 container frosting
- 2 1/2 pounds pure white rolled fondant
- powdered sugar
- Royal blue gel or paste icing color (not liquid food color)
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray.
- Make and bake cake mix as directed on box, using water, oil and egg whites. Cool completely in pan on cooling rack
- Remove cake from pan to cake board. Place strips of waxed paper or cooking parchment paper under cake edges.
- Frost cake with vanilla frosting, spreading frosting as smooth as possible. Place cake in freezer until frosting is firm
- Meanwhile, place fondant on work surface (sprinkle surface with powdered sugar if fondant begins to stick).
- With rolling pin, roll fondant to 1/4-inch thickness (do not roll too thin or it will crack when assembling).
- Invert cake pan over rolled fondant to check that you have enough to drape. Roll fondant over rolling pin
- Remove cake from freezer. Carefully drape fondant over cake, smoothing with your hands and shaping it to cake.
- Use sharp paring knife to trim excess fondant (set aside for future use). Remove waxed paper strips from underneath cake
- Roll 1 piece of excess fondant to 1/4-inch thickness. Use paring knife to cut fondant into pocket (use man’s button-down shirt as template, if necessary).
- Use toothpick to create stitching detail. Brush water on back of pocket; place on cake
- Roll another piece of excess fondant to 1/4-inch thickness. Using man’s button-down shirt as template, cut out collar. Place collar at top of cake
- Reserve small piece of fondant to create polka dots. Knead remaining fondant with gloved hands until it softens.
- Use toothpick to add blue icing color until desired color is achieved. Roll blue fondant to 1/4-inch thickness.
- Using man’s tie as template, cut out tie. Cut small piece of fondant for tie knot. Drape tie onto cake; add knot at collar
- Roll reserved piece of white fondant to 1/4-inch thickness. Use end of large plain pastry tip to cut out polka dots. Dab water on back of polka dots; place on tie.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g