Inspired by a recent visit to Canada’s Baking & Sweets show in Toronto, Maiu and I thought we would give a shot at making a couple very special cakes, for a very special day. Four years ago today she said YES when I asked her if she would marry me. Needless to say, I’m still over the moon, and it’s time to make some cakes to celebrate.
First we need some tools of the trade.
First we baked a few small cakes. Once they cooled, we put them in the freezer for a couple hours. This makes them easier to work with later when we need to shape them.The fondant needs to be kneaded first to soften it, then you’re able to roll it out. Don’t forget the corn starch (or powdered sugar) on the mat, otherwise it WILL stick. This I learned the hard way.
Once you’ve got your fondant rolled out, you can then carefully place it on the cake. I really have to stress the ‘carefully’ part. I find putting a small layer of icing over the cake so that the fondant will stick nicely. You can then trim off the edges. If you find that you have some tears in the fondant, this can be repaired with a little bit of shortening.
- Maiu loves Buddy (torontocooks.com)