Before she had even booked her venue, my girlfriend asked if I was available to create a 1920's themed cake for her husband's 30th to be held at the Ellington Jazz Club (love that venue, btw!).
She sent me this link, and in time this invite arrived in the mail (she makes her own cards and invites - so creative!):
I'm terrible with estimating how much in the way of RKTs I need for any given project, so given that the hat wasn't going to be huge, I was reluctant to whip up a whole batch of them. What I ended up doing was digging out of my freezer the cake crumbs I had sitting in there for over a year, shaping them into the hat shape (the crumbs were so moist on defrosting that they didn't even need to be mixed with frosting as a binder first), I froze that for a little while, then covered it with white chocolate ganache, chilled that again and then smoothed fondant over the top.
The hat is technically edible (the cake crumbs were from a wedding cake after all), but I advised them not to eat it, as I made the hat 5 days before the event and let it sit at room temperature all the while.
I can't remember if I've ever covered a cake with black fondant before, but the adage of black hiding all manner of sins rings as true with cake as it does with clothes on our bodies! hahaha The fondant on the round tier went on just fine and it sat overnight at room temperature without a problem. However, after I came back from work that day, there was a giant blowout in the form of a large vertical crater on one of the sides of the cake. The fondant had ballooned out, cracked, some sort of oil had oozed/dribbled out and then the fondant itself had set in that stretched position, so I couldn't simply push it back in and smooth it out again. So strange that such a thing should happen - it wasn't even a very warm day!??
Anyway, it was just as well that I knew I would be putting a red tie down the front of the cake and that hid the vertical canyon perfectly.
|Love using my Cameo Silhouette to make stencils!|
I really need to practice covering square cakes. The bottom tier went on terribly, I didn't roll out enough fondant and what I did roll I rolled too thinly, so there were holes at the bottom (the red banding was compulsory lol) and I had to come up with ideas to cover some of those creases and gaps. I was wearing a feather boa myself, so decided to use my feather mold for the first time. It was an interesting experience.. I'm not sure it was 100% effective, but from a distance it will do!
If it had been any other colour, the finish on that bottom tier would've been terrible. Luckily, though, the black is so black that most of those bumps, lumps and creases that would otherwise be glaring imperfections were camouflaged perfectly.
|My delivery boy! That cake was deceptively heavy.|
|Top tier: caramel mudcake with caramel buttercream|
|Bottom tier: red velvet cake with cream cheese frosting|
|Me cutting and serving!|