From sweet to romantic suspense, join me as I craft my happily ever after…
The cake really was the centerpiece of this party.
And I have my friend, Tessa, to thank for teaching me the wonders of Fondant cake making. Never in a million years would I have thought it possible to create something so magical for a birthday party! the kids found it delicious, and all we needed was about 3 days of preparation, and some uninterrupted hours in which to construct the Disney Tangled Rapunzel tower for our 4 layer cake masterpiece.
I was advised by my friend, fondant expert, Tessa:
bake your cakes, let them cool, wrap them in cellophane, and get them in the freezer (on a flat surface). They will keep until Thursday (our assembly day). Also, you can make the marshmallow fondant. Here is the fondant recipe that I use. http://whatscookingamerica.net/PegW/Fondant.htm
Fondant tips: I heat my marshmallows in the micro, then transfer to the well greased Kitchenaid bowl. I grease the hook, too. I do most of the kneading in the Kitchenaid with the dough hook (rather than by hand – yuck). If the mixer seems to be working too hard, then you will need to remove the fondant from the bowl and knead by hand. Remember to grease your hands and work surface before you touch the stuff. Keep a bowl of Crisco handy. If you want to make this stuff at my house, I am okay with that, too. (which we did. Constructing the whole mess at mine…)
Once the fondant is done, coat it with crisco and tightly wrap it in cellophane, twice. Then put it is a ziplock bag and squeeze the extra air out. Fondant can sit at room temp for a few days like this.
Here’s step by step instructions on our Tangled Fondant Rapunzel Tower Cake:
If you’re going to attempt this, I recommend taking a class and/or shadowing an expert. This was WAY out of my league, but now I’m quite convinced I can create a Nightmare Before Christmas cake for my daughter, Ellie’s birthday in October. HA!
we shall see…