I have been making "fancy" cakes for about 2 years. I like to make my own buttercream and fondant and experiment with recipes. I have made my daughters' birthday cakes and a few for my brother and husband. I made two cakes for my uncle's birthday back in August and my aunt asked me if I would make my grandfather's cake. He just turned 83 January 25th. We had his birthday dinner at my mom's after church this past Sunday.
The cross is made from gum paste (which I have not yet mastered) so I purchased it white at our local cake supply store.
The butter cream recipe stays the same each time. 5 sticks of butter
I put a smear of buttercream on the cake board to act as glue. Then I unwrapped both cakes and placed them in the center of the board. I put another layer of coconut on top of the cake and then covered the whole cake in the chocolate buttercream. A lot of it!
Mini marshmallows (454 grams)
2 Tablespoons water
1. Microwave those two ingredients for one minute. Take out and stir with a wooden spoon covered in Crisco.
2. Microwave again for 1 minute stir. This time all the marshmallows should be melted and the mixture should resemble marshmallow cream.
3. Add 5-6 cups of confectioner's sugar one cup at a time. After each cup use the spoon to stir it in. The confectioner's sugar makes the mixture hard to mix and eventually after all of it is put in, not sticky.
4. Simply roll out the mixture with Crisco covered rolling pin onto a confectioner's sugar covered board or counter top.
5. Let the decorating begin!
After I covered my cake with fondant, I used gel colors and mixed in a little water to make "paint". I then used my fondant tools to smooth out the cake and create lines in the side to make pages.