Monster High???

Yep, It was cake time for me again and this one had to be a Monster High theme cake. So I was thinking fondant covered, fondant logo, easy peasy, let’s say I am glad it’s done, not perfect but my daughter, the customer is satisfied.  Here are the pics, again not perfect but after cutting my finger with the x acto knife that I used to cut the little details I gave in and decided to do my best to wrap it up, :{.

 

 

Like I said not perfect but an idea for anyone that would like to execute it. I did the cake based on Twyla – daughter of the boogey man.  I figured purple fondant and a nice spider web and the logo with my daughters name would be enough because it is a small cake. I made everything from scratch, I know it will taste better than it looks b/c I do pretty well with my bakers hat on, lol.. Here’s the recipe and later I will post it on my recipe tab.

Fondant:

16 oz. mini marshmallows – had to cut corners

1 tbsp. corn syrup

1 tbsp. of H2O – if needed

2 lbs. of powder sugar

We are going on a diabetic nightmare….but anyways.

Melt the marshmallows in microwave for 2 mins full power, I did 1 min. checked and then another min,

Grab a wooden spoon and cover it generously with vegetable shortening.

Stir hot marshmallows with spoon – careful very hottttt… – add corn syrup and H2O,  you may also add your food coloring here if you just need one color fondant or it can be added later like I did. Add flavoring (vanilla extract, almond extract etc. if desired).

Add powder sugar and stir and stir and stir until you can’t stir anymore then use your hands to knead the fondant into a smooth dough (you may add more sugar or water if needed – you are looking for a kids play dough texture).

At this point I divided and kneaded in the food coloring for the colors I needed, store in a Ziploc until ready to use. When ready to use you may pop in the microwave for 5 – 10 seconds to soften if needed.

Just try not to eat it all, it’s good, really good. 🙂

Under the fondant:

Italian Sponge Cake: Love this recipe, doesn’t get any easier than this with great results – the flavor is of an Italian lady finger.

I usually go based on the weight of the eggs – this is a weighted recipe and the results are awesome the measure below was enough for two 9 inch round cake. Remember it goes by weight -equal amount of Eggs, Sugar and All Purpose Flour.

5 eggs (mine weighed in at 250 grams) so I used 250 grams of sugar and 250 grams of all purpose flour (sifted!)

place your weighted eggs and weighted sugar in a mixer (with vanilla extract or lemon extract or almond extract) with wire attachment beat for like 10 mins. the longer the better (your looking for a very pale yellow color).  Then sift flour and fold by hand with a spatula – don’t over mix.

Pour in buttered, parchment lined pans.

Bake 338° F for 25 mins. (do toothpick test – should come out clean).

Simple syrup – 1/4 cup sugar and 1/2 water cooked on low heat until dissolved. I used this to brush the two cake rounds to make it moist.

Chocolate butter cream –

2 sticks of unsalted butter ( beat with paddle attachment until creamy (5 mins.)

Vanilla extract (1 tsp.)

5 cups of powder sugar

1/8 – 1/4 cup Scharffen Berger Cocoa powder – I’m not sure how much I used, I go according to taste.

1 – 2 Tbsp. heavy cream – depending on the consistency needed for the final product.  Adjust to your liking.

After butter has been creamed add the vanilla, sugar and cocoa and beat for another 5 mins. or so.

Enjoy…and have fun..

Laters – I have a birthday to celebrate. 🙂