Wow this feels like it has been a marathon of birthday cake making! First special birthday cake was the little guys, and tonight’s special delivery is for my mother. Vibrant purple fondant, homemade buttercream frosting, cannoli creme filling [sorry secret recipe], as well as a light and fluffy vanilla cake brushed with Cointreau to make this cake extra special!
Once the cakes were baked, I brushed a light amount of the cointreau to add some exotic flavor and let it cool completely. After the cakes were cooled, a healthy dollop of the cannoli creme was evened out on the bottom cake layer and then the other layer gently placed on top. For the buttercream frosting… butter, confectioners sugar, milk and vanilla were whipped until it was thick and velvety! Next step was to ice the filled cake to prep for the fondant that was going to be molded over. After icing, into the refrigerator to quickly chill and then time to roll out the fondant. Working quickly, the fondant was placed on top of the cake and smoothed out. Once the fondant was smoothed, a light brush of pearl dust was added to create a modern shimmer, while a strip of fabric and beading was added to wrap the base and add interest and depth. For a dimensional element, the cake was adorned with sugar flowers dusted with the pearl dust on the top and side! Another exciting [and tasty] creation!
at a low simmer…