Or rather, I’ve already baked three cakes. These were the cakes I baked and decorated for my sister’s 21st party a few weeks ago.

It was a cherry chocolate cake iced with chocolate butter icing, glacé cherries and homemade pink fondant icing. Well, it was supposed to be red, but it was impossible with the ingredients I had on hand. The cake recipe itself was quite simple but somehow I managed to break one cake in half as I turned it out of the pan but it was nothing a good lashing of icing couldn’t fix!

I liked the way the cake decorating turned out, but it didn’t exactly measure up to the grand cake I had envisaged in my head. I had imagined making a vibrant red fondant icing and rolling it out and cutting out beautiful crisp letters and making a big red flower out of various red food stuffs like fruit roll ups (I bought some but the red was really an anaemic pink), raspberry licorice (I ate it before I decorated the cake) and other sweet delights.

What I didn’t anticipate was the difficulty and fussiness involved in making fondant icing. I mean, it wasn’t too hard making the icing as such, but the colour was impossible to achieve with liquid food colouring! And when I finally rolled a sheet of the pinkish red icing out, after having it stick to everything, the lovely letters I cut out stretched horribly when I picked them up. So I made a compromise, I rolled out long sausages of icing and wrote on the cake with that.

I actually really like what I ended up with and the best part is, of course, is that my sister loved it and the cake tasted delicious on the day and there was enough for the 80 plus guests we had. All in all, despite a few hiccups along the way, a success!

Advertisements