This week we covered cakes in fondant — judging from the wrinkles I have a lot of work ahead of me. We also practiced different decorating techniques using fondant and gumpaste — draping, a handkerchief overlay, a ribbon garland and a ribbon border.
My instructor recommended we use a pound cake or a carrot cake for a base, since fondant tends to be too heavy for sponge cakes. To meet our household requirement that all cakes be chocolate, I made Deep Chocolate Sour Cream Pound Cake from The Cake Book by Tish Boyle (I found the recipe on Chubby Hubby’s blog here). The cake was very indulgent (3/4 of a pound of butter and a cup of sour cream will do that to a cake), but moist and scrumptious. It even made the Wilton (Crisco-laden) Class Buttercream seem tasty. At least I thought so. (L. said it was dry but mushy. Teenagers excel at tact.) I used natural cocoa rather than the Dutch-processed cocoa Boyle calls for. If you’re looking for an over-the-top chocolatey cake, I recommend making it with Dutch-processed cocoa as written. I baked the cake in two 8-inch rounds rather than in a loaf pan; if you do this the baking time is approximately 55 minutes. Baked this way, the recipe produces a 3 1/2-inch tall layer cake.
I’m looking forward to next week’s class — no cakes, just flower production!