The Wedding Blog

Over the past few days, Don's tried making a one-layer cake with fondant frosting, just to see what can be done. We're going to try to make our own cake for this shindig, so it's kinda essential for us to know what we're doing. I wanted him to do it, because while my stuff tastes good, his tastes and looks good.

We tried a recipe from one of his cookbooks that was for a chocolate cake with a fondant frosting. It is basically the Chocolate Oblivion Truffle Torte with a fondant frosting. We were not going for a presentation-worthy one, just a practice run to see how the cake would work if we wanted to layer it and use it and how the decorations worked. Bottom line: the recipe has to be modified (the book tells how) because the single cake recipe is too flat - only about an inch high. Fondant is hard to work with, but if we color it, it should look okay. We will be looking at using a buttercream under the fondant, though, because the fondant by itself tastes not so good. Marbling is pretty easy, but it will take lots of work to color all the frosting uniformly, it's hard to knead. The spray-on colors are so-so. Too light if you set them the proper distance not to get dots. The gold luster dust stuff is very cool. I used it to fill in some of the dots I made while experimenting with distances on the spray blue. Don tried sprinkling it lightly all over, but I think that would take lots of dust.

BTW - I threw away most of the cake this morning. I am not tanking my diet in the interest of science.