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Sincere Acts of Sweetness

June 7, 2008

First Time with Fondant: Red Sox Cake

Yesterday was my son's end of season baseball party and I volunteered to make the cake. I've been itching to have an excuse to play with fondant and I had grand ideas on how I could use it in a baseball theme. Well, working with fondant was a lot harder than I ever thought it would be But, you have to start somewhere, right?


It cracked pretty much the moment I put the fondant on the cake and making the logo too FOREVER. Seriously, the amazingly talented artists on Ace of Cakes make it look so easy!

I didn't really care for the buttercream frosting I made (I'll spare you the recipe), but overall the vanilla cake was good. It had a the delicate wedding cake texture I was looking for and the flavor was great. The Wilton fondant I used left much to be desired. It tasted terrible. Does all fondant taste like that?

It's a little hard to see but the cake had four layers (I split the two layers I made). I alternated mini chocolate chips and strawberries between each one. I should have ditched the chocolate chips and just did strawberries throughout. They were yummy!
Although this cake wasn't perfect and it didn't look anything like I had intended, it put a smile on a lot of people's faces and that warmed my heart. I have A LOT to learn about fondant but I'm not giving up yet...

Yield: I doubled the recipe and made a double layer-half sheet cake. I was able to get about 50+ pieces.
Would I Make This Again? I would use the cake recipe again. I loved the flavor and the texture. It was great! 4 out of 5 stars. I do need to find a better buttercream and better fondant. Suggestions welcome!

12 comments:

  1. Way to go! I did a cake for a hockey team last week, and I thought the logo was going to kill me. You were NOT alone. ;)

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  2. Well done, making cakes is painstakingly slow sometimes, but generally worth the effort.

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  3. I was able to locate a marshmallow fondant that sounds super easy to make and probably tastes a heck of a lot better. I haven't used it yet, but here's the link!

    (Long time lurker!)

    http://whatscookingamerica.net/PegW/Fondant.htm

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  4. rebecca - Thank you for our kind words! Your catfish cake blew me away! Wow! I now have a totally new appreciation these types of cakes now. Are you going to post your hockey team cake??

    sarah - thanks! Some are faster than others, that is for certain. I really love your cake creations! Your truck is adorable!

    Mightymomelissa - thank you! That recipe does look good. I'm going to have to give it a try. Thank you SO much for sharing it! I'll let you know how it turns out.

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  5. Fondant definitely needs practice. You can smooth out the cracks by rubbing them with your hand. The warmth sort of patches up elephant skin. Also, it's a lot easier when you use a fondant smoother. But props to a very smooth looking cake for a first timer! -A Yanks fan :) tee hee.

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  6. cake looks great. Here is my favorite all time buttercream frosting:

    Buttercream Frosting
    1 cup butter
    3 tbsp. milk
    4 cups powedered sugar

    What I usually do when making this is beat the butter, add powdered sugar and the milk. If it is too runny or tastes like a butter mixture I add more powedered sugar. If it then gets too thick , I add more milk.
    If you want a chocolate frosting, add cocoa.

    Hope this helps!

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  7. Wow! Nice work. I recently did a pastry class and we were given a fondant recipe. I have it somewhere so I'll try and find it for you. Looks delish.

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  8. I don't think I've ever met a fondant that tasted good. But it makes cakes look beautiful - which makes it a necessarily evil, I suppose!

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  9. A necessary one, too. Tee hee. :)

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  10. the marshmallow fondant is tasty. good looking cake. great job for first time fondant usage.

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  11. if you are looking to make fondant easier to use - try kneading a little bit of Crisco into it.

    :)

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  12. wilton fondant tastes terrible. Even when you mix flavoring in, it still tastes like crap.

    Apparently, it's best to make your own. Ther are recipes floating around (though I haven't tried them yet)

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