Sunday, October 19, 2008

Adventures in Cooking, Part 2: Poured Fondant



Ross asked for a very particular cake this year. Can you guess what it is?

A hint...the cake is bigger on the inside.

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got a guess?
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That's right, it's the tardis!


The cake is a dense almond butter cake. I used a 12x18 pan and cut the outline out.

I wanted a really smooth finish on the frosting, so I tried something new--a poured fondant. It's kind of like candy corn, except...um...blue. It's generally used to coat petit fours, but I thought that I would give it a shot for a full cake. The results were pretty awesome, I have to say!








Making the fondant meant cooking 4 pounds of powdered sugar down with a cup or two of water. It took my largest pot, and a crazy amount of arm strength. I added some blue food coloring and poured the hot fondant over the cake. It was easily the messiest thing I've ever done. I wish I'd taken some photos of the process. It looked I'd been massacring smurfs in the sink. There was blue frosting on practically everything, including the floor, walls, and my shirt.

Anyway...

The doors and police box sign are more fondant, piped out of a ziploc bag. After a few hours in the fridge, the fondant cooled into a smooth, shiney shell.

Overall, I was pretty pleased with it. Next time, I'm going to try a 3d version built out of four or five square layers.

The best part of a tardis cake? The special effects!

1 comment:

sonetka said...

What a fantastic cake idea - sounds like it was just as nice on the inside as well :). Did you serve jelly babies at the party, by any chance?