Whimsical Graduation Cake in Fondant
My latest cake creation brought about many new lessons learned in large-scale cake decorating. Some of which were the importance of using a sturdy cake recipe that can withstand the abuse of frosting and stacking well. Any good recipes anyone???
I have other tips from using gum paste in new and creative ways to cake trimming techniques. Check out the whole photo story on my blog: www.MyJuiceCup.com
Katie
Replies to This Discussion
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Permalink Reply by Sweet Art Cakes! on
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Just did..and you are awesome...
thanks for sharing!
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Permalink Reply by Stampinsher on
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You have a fabulous site and I really appreciate that you share all of your lessons that you learned in this Whimsical Graduation Cake which is absolutely fantastic with all of the lovely details. That was a very intense project!!!
I have marked your site as a favorite will be visiting you.
Thank you so much!
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Permalink Reply by Karen Marie on
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Great site! I have a recipe for yellow cake that is always moist and never fails See attached file.
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Hi Yield Yellow Cake.docx, 11 KB
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Permalink Reply by jeri c on
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I have a couple recipes in my blog on here that are pretty sturdy and taste yummy too.
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Here is the Yellow Cake recipe....some people were having a hard time opening the file:
By the way this cake freezes beautifully!
Hi Yield Yellow Cake
½ recipe (you can double this but you will need a 20 qt mixer)
Cake flour 1 1/4 lbs
granulated sugar 1 1/2 lbs
baking powder 3/4 oz
salt 3/4 tsp
unsalted butter room temperature 3/4 lb
whole milk 6 fl oz
buttermilk 12 fl oz (can use whole milk plus 1 tbsp white vinegar added)
vanilla 1 tbsp
whole eggs shelled 15 oz
Preheat oven to 325 degrees F Makes 3-4 8" cakes
Combine cake flour, sugar, baking powder and salt in a mixer. Mix with a paddle on low speed for about 1 minute to combine. Add butter and mix on low until it looks like cornmeal. Add whole milk and mix on low for about 3-4 minutes or until it is completely smooth scraping every minute or so. Meanwhile combine buttermilk, vanilla and eggs. Whisk to blend thoroughly. Add egg mixture in 4 stages, scraping and incorporating each stage completely. Pour in prepared pans no more than halfway and bake until golden and it tests done. 8" cakes can take approximately 20-35 minutes depending on the oven. Cool completely on a wire rack before removing from pans.
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