Cutting off the top of the cake. I purposely overfilled my pans to make sure I had enough! You hate to have short cakes!! |
All nice and even now! It's ready to be stacked. |
Layered 12" cake for the bottom on a nice silver board. |
Crumb coat. Take some of the cut off tops and mix with some frosting. This helps the cake be nice and smooth for the frosting layer. |
Delicious buttercream going on. I could have left it at that and smoothed it out, but I wanted to go one step further. |
All smooth now. |
Added decoration. Baby blue rolled fondant cut in strips (see below). |
Strips. This is the time when you need a pasta roller or a pizza cutter so that all strips can be the same width. I eyeballed mine and did a decent job. |
The final cake. It's so cute! |
A little elephant (his nose had some issues...). I loved how I was able to get the blue icing to match the blue fondant without much trouble. |
What was left over of the 12" layer cake. She took the 6" square to work the next day and we all ate some at lunch again. |
Whoa! Wish I could bake like that, it turned out so cute!! Now I'm DYING for some cake :)
ReplyDeleteCute Cake. Great tutorial. Did you know that Wilton makes a strip roller? My husband bought it for me. Works pretty well for making a variety of size strips...you can make wavy ones too. Just thought I'd pass on the info from one caker to the next.
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