Thursday, June 30, 2011

Sweet Sixteen Cake

My Baby turned 16 last week and we planned a party to mark the event.  I have made decorated cakes for years and I was really looking forward to making this cake for her.  I encouraged her to go with a theme or colors, so we picked out white, pink and black.  This really worked out well, because we already had some things that could be used at the party. 

I made the cake the day before and froze it.  I learned over the years that a frozen cake tastes great, but while it is frozen, you can handle it without fear of it crumbling and breaking apart.

I gathered everything together for the cake when I was ready to get started.  This was going to be the 4th cake I made with fondant.  When I started making cakes years ago, I only used a decorator icing.

The first thing I did was tint some of the fondant pink. I wanted to make the 16 in pink and I needed to give it time to firm up.  This isn't the finished 16, but you get the idea.  I used wax paper so I wouldn't get the coloring on my granite counter tops (Baltic Brown).

I made my icing next.

I love this icing for decorating.  I have been using it for a long time and can tell if it needs more water or powdered sugar just by pulling my spatula through it....
that's how long I've been using it.

The frosting takes the tint well.  I use gel coloring.  It will dry a little darker than it is when you first make it.  It freezes well, too.

I rolled out the fondant and put it on the 8 inch double layer cake.  I had iced the cake with the icing before I tinted it.  I didn't ice it too heavy on the top or sides as I didn't want it to be too thick under the fondant where it might make the surface appear uneven.

I placed three dowels in for the support of the top layer-a 6 inch cake.

I smoothed everything out and then I added the top layer. 
 Then, the fun began!!

I had never tried this product, but when I saw it at Michaels, I knew I wanted to try it.  Can you say fun and wonderful???  I love these Sugar Sheets.  There is one in the package and you can cut it with scissors, a knife or some tools that you will find in your local store with this product.  I LOVED using it!  I cut out shapes to make the cake look like a zebra.  The sugar is very easy to cut and then you dampen the back and stick it on the cake.  It tastes pretty good, too.

I got my tips ready and piped some borders.  I like using tip number 32 for this.

I put the finished cake on top of a chippy, white column piece
 that I got from my great aunt's home.  I love to use it on my table.

Happy Birthday Sweetie!

Check out the Sweet 16 Cookies I made here: Sweet 16 Cookies

Linking up with:
Catch a Glimpse Button

Linking with with Sunday Showcase Party here:

Linking up with :  Chic on a Shoestring Decorating

Funky Junk's Saturday Nite Special


Allison {A Glimpse Inside} said...

That turned out so cute! LOVE IT!! Fabulous job. Thanks for linking up to this week's Catch a Glimpse party.

Melissa F said...

What an amazing cake!! You are so talented.

Screaming Sardine said...

Wow, this is one seriously awesome looking cake!

I've pinned this on pinterest, so hopefully you'll get more eyeballs on this beauty. :)

Tracy Screaming Sardine

Tricia said...

Oh, my goodness, that cake is AMAZING! I'm glad to know about the sugar sheets. I've only tried fondant a few times. I know your daughter was thrilled with the finished cake!

Mama Jodi said...

Great work. I've considered using those fondant sheets, but I haven't yet. Good to know you liked them. They especially make sense for a color like black, which is so hard to mix unless you start with a chocolate fondant. Thanks for sharing your artistry.