First thing to do this morning is take the white chocolate frosting and the fondant out of the fridge to come to room temperature. Don’t forget!
Right. So when we left off, we had just set the gum paste ivy leaves out to dry overnight. Fortunately for me, they didn’t completely dry, so I was able to cut tiny sticks of floral wire and stick them into each leaf as a stem. Had I known how rigid and brittle dried gum paste got, I would have done this the day before, when the leaves were still flexible. Also, the thicker the leaf, the better it worked.My plan was to wrap these new “stems” around my green licorice whip “vine” and then drape the whole thing over the cake.Of course the leaves were pretty heavy and the licorice was pretty delicate so of course the vine broke.In any case, I got all the stems in and flipped the leaves over to dry completely.My next idea was to simply drape the licorice vine over the cake, pin it in place with a few concealed floral wire “staples”, and then stick the leaves directly into the cake in strategic places. Of course I wouldn’t get to see if my plan worked until the following day. The tension starts to build.The worst part of decorating the cake today was that I had a medical procedure scheduled for late in the afternoon, and I wasn’t allowed to EAT ANYTHING until after it was over. You try icing a cake and not licking your fingers.
Now, when you make a tiered cake you need to give it support so it doesn’t sag. Not to mention the fact that a three-tiered cake is tremendously heavy, so everything has to be strong and secure.
The entire cake rests on a cake board, which you can buy at any cake or craft store. My lovely father decided he’d make one for me out of plywood, as a cake board is essentially just a board wrapped in foil. In addition, you need cake circles, essentially made of cardboard (though my dad used matting board here) that are exactly the size of each of your upper tiers. They will go on the bottom of each upper tier so that you can move them around and so cutting one tier won’t result in cutting all three tiers. It’s really amazing the amount of hidden structural material goes into a wedding cake.Now, you want to keep your cake as cold as possible, so I worked in shifts, putting each tier back into the fridge when I was finished each step. A cold cake is stiffer and less likely to come apart on you. Of course, the fridge I was using was downstairs in the basement and I had to negotiate several hallways in between. As the cakes became more and more complete, my mantra became “Don’t drop it don’t drop it don’t drop it …”
First you need to level the tops of your tiers. Use a long serrated knife to remove the round bit at the top. To ensure a perfectly smooth top, I flipped my tiers over so the natural “pan line” was the one that showed. I had to work super hard to get the 16″ tier to come out level.
Use some royal icing or other stiff-drying frosting (which I also purchased) and plaster some on the surface of each cake circle. This will be your glue, and will prevent the tier from sliding off when you move the cake.I did the same with the cake board, and placed the tiers on their respective surfaces, cut-side down.Then I wrapped up the ones I wasn’t using and put them back in the fridge. Don’t drop it don’t drop it don’t drop it …I’m sure I’ve spoken to you before on the importance of a crumb coat. It is what it sounds like: a coating of icing designed to freeze all your crumbs into place so they don’t show up on the surface of the finished cake. So, smooth a thin layer of white chocolate frosting all over the cake and try to keep it as even as possible. Then chuck the tiers back in the fridge for at least fifteen minutes so the frosting can firm up.
I found the smaller tiers easier to decorate if I placed them on an upside-down plate on top of an inverted bowl. Of course, if you have a rotating cake stand then you’re ahead of the game.And a handy tool like a fondant smoother is useful when you are trying to make your sides uniform. And on your second coat of icing, be generous. This stuff can hide many mistakes. Chuck the tiers in the fridge again after the second coat. Don’t drop it don’t drop it don’t drop it …As I mentioned earlier, this cake is no lightweight. In order to avoid a Leaning Tower of Pisa thing, we have to provide adequate structural support for each tier on top of the bottom one. We are going to create hidden support columns for our tiers, putting them inside the cake itself. This next part is a little weird, but you gotta trust me on this one.
Enter the Slurpee straw.Let’s ignore the fact that I had to purchase a Slurpee in order to make off with all these straws. The key to Slurpee straws is that they’re incredibly wide, which makes your support column all the more strong. Another plus is that they come in lurid colours, so you are unlikely to mistake them for the substance of the cake and consume them by accident.
So, you take your bottom tier. Rest the edges of the pan of the next tier on top for a second, just to leave a wee mark in the frosting where you want the next tier to go.
Insert the straw into the centre of your guideline, pointing straight down, press it all the way to the bottom, and remove it. You will remove a tiny plug of cake while you do this, but don’t worry, you’re going to put it back.
When you pull it out you can see the line that the frosting has left on the straw. Cut the straw at this point, then cut four more sections of straw to match this length.
Return the centre column to its original position in the cake and insert the other four columns around the centre one to evenly distribute the weight. Repeat this straw process for every tier except the top one and put the cakes carefully back in the fridge.Now we are going to start on our fondant embellishments. Slice off some fondant with a sharp knife and knead it with your hands to make it more malleable.I used a small amount of the icing colour we used to make the ivy leaves to create this pale green.I rolled it flat and used a pizza cutter and a metal ruler to cut long strips of the stuff.These are going to form bands at the bottom of each tier.Working carefully, so as not to stretch the fondant strip, place them along the bottom of each tier. Because my fondant was a little on the dry side, I found it easier in the end to cut the fondant strips into sections and handle them with a fondant smoother. You can see that I’m wearing gloves in this shot to avoid putting fingerprints on the fondant.
I used the smoother to provide support as I pressed the strip portions onto the cake.
Then, with a soft paintbrush, I gently brushed on some green lustre dust for texture.Not bad, not bad. You won’t notice all the imperfections from a distance, once the ivy is in place.Next I rolled out some white fondant and got out the French curves. I traced the edges with a sharp pointed knife and pulled away the excess fondant.
Then ever so carefully transferred the shapes to the cake. I used the biggest curves on the bottom tier.On the top two tiers I used used the smaller curve.Now put those all in the fridge and leave them there. More on Monday, when we put this baby together!
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