I've never dared to make a cake in the shape of anything beyond a square or circle. Not only am I a big chicken but I just don't think I have the creative talent. I believe I often have great ideas, but translating the idea from my brain to three dimensions is a subject that could likely fill many pages. But instead of thinking I can't do it, I took a chance (a big chance!) this weekend to see if I could tackle a shaped, fondant covered cake.
Before starting the cake, I really needed some new sheet pans. Thankfully there's a restaurant supply store nearby and despite wanting to give them my credit card and act like a rich woman at Tiffany & Co., I restrained myself and left with only two of these commercial half sheet pans. I'd trade shoe shopping for shopping in a restaurant supply store anyday. (Shocking. Yes.)
After making the cake, stacking the layers (with an evil buttercream to fill the layers) I carved the cake into the shape of a crest. Next was an outer crumb coat.
I could have done a better job on smoothing the buttercream crumb coat.
But overnight in the fridge, working a 2-pound ball of blue fondant, rolling and rolling, smoothing and cutting with an Xacto knife later, I stepped back to see this.
I'm pretty close to 100% completely satisfied with the end result. The lines could be more smooth and certainly cleaner but it was a first-time project. And as a mother who considers herself a teacher, I have to teach satisfaction with the quality of work when you give it your all.
And I did take a final task tip from the Cake Boss. After watching the show for several months I've noticed there's one thing they always use to "finish" a fondant covered cake - steam. Since I don't have a commercial steamer or even a hand-held steamer I resorted to the only household appliance I have capabale of producing steam - our iron. And it worked!
And for those who wonder about the shape of cake, it is the logo of my company. I made the cake to commemorate the completion of our annual business plan.