This is what I always wanted to do – add that personal touch to my cakes with edible fondant art. With Grace Stevens’ easy-to-follow instructions and the detailed photographs you’ll soon find yourself creating amazing fondant decorations.
Fondant cake decorating is usually an art form practised only by a select few, but with ‘Celebration Cakes’ you will learn how to model perfect flowers, animals and figures in no time, even if you’re a beginner. You will also become a master of fillings, coverings and various techniques.
The designs featured in ‘Celebration Cakes’ can be mixed-and-matched to create a dazzling array of innovative cakes. Useful extras such as a conversion chart, supplier list and equipment list have been included.
Grace has taken her love for baking beautiful cakes and compiled an easy-to-follow creative fondant adventure; all I want to do now is give it a try!
She is the founder and owner of ‘Cupcakes by Design’ in Cape Town. After graduating in 1999, she was a primary school teacher for nine years before she began decorating cakes as a hobby for family and friends. Grace’s natural talent immediately became apparent when she started modelling fondant and she has never looked back.
Grace teaches the art of fondant modelling and cake decorating in Cape Town and travels throughout South Africa and overseas to share her expertise. She is a member of the South African Cake Decorators Guild and has become well known for her flower fairies and their original faces.
An absolute steal at onlyR195.00, this book presents such good value for money. I absolutely want to make everything in this book. I know I will find someone to give my efforts to.
- 1 quantity vanilla bean sponge baked in three
- 20cm round cake tins
- 1 quantity dark chocolate Ganache
- 35cm square cake board
- 700g butter-yellow fondant
- 150g white fondant
- 180g flame-red fondant
- 150g pink fondant
- 60g buttercup-yellow fondant
- 60g lime-green fondant
- 60g mustard-yellow fondant
- 30g white modelling paste
- Lime-green gel colour
- Brown, apricot and buttercup-yellow petal dust
- Rubine dusting powder
- Non-toxic glue
- Edible glue
- Clear alcohol or lemon juice
- Non-stick bake spray
Cake board – roll out 150g white fondant to a thickness of 2mm. Repeat with 150g flame-red and 150g pink fondant. Cut out 16 squares of pink and 25 squares of white fondant using a 4cm square cutter. Brush the board with water or edible glue. Begin at the top right corner of the board and paste down one red square. Lay out the board in a gingham pattern. Dust rubine dusting powder on the outer edges of the pink squares with a flat brush. Stick the ribbon along the edges of the board with non-toxic glue. Allow the board to dry.
Cake – carve 2 cake layers to resemble the top and bottom of a hamburger bun. Shape the third cake to resemble a hamburger patty. Ganache the two hamburger bun cakes and set aside for the Ganache to set. Cover the hamburger patty cake with Ganache. Allow the Ganache to set for 15 minutes before covering with a second layer. Rough up the Ganache with a palette knife to make the cake look like a cooked hamburger patty. Place the cake for the bottom of the hamburger bun on an upturned bowl.
This will allow you to tuck the fondant under the cake. Brush the bun cake with clear alcohol or lemon juice. Roll out 350g butter-yellow fondant to 2mm thick. Cover the bun in fondant, taking care to tuck the fondant under the cake. Trim excess fondant. Repeat with the top bun.
Cheese Slices – roll out 60g butter-yellow fondant to a thickness of 3mm. cut out a 10 x 10cm square. Cut the square in half diagonally to create two triangles. Cut out small holes in the fondant with a 1cm circle cutter. Cut away half circles from the sides in a random pattern. Place the cheese slices directly onto the hamburger cake, so the fondant will drape over the edges for a natural look.
Tomato Slices – roll out 30g flame-red fondant to a thickness of 3mm. cut out a 6cm circle. Cut out the centre of the circle with a 5cm five-petal cutter. Roll out 30g coral fondant to a thickness of 3mm. cut out a 5cm five-petal flower. Slot the coral flower into the space in the flame-red circle. Roll out tiny balls of coral fondant for tomato seeds. Cut the slices in half.
Lettuce- roll out 60g lime-green fondant to a thickness of 1mm. Press a leaf-vein impression mat into the fondant. Frill the edges of the fondant with a toothpick and create folds in the lettuce as shown.
Onions- roll out 30g white modelling paste to a thickness of 3mm. Cut out 4cm circle. Press a 3.7cm circle cutter in the centre and cut out the centre to create a ring. Dip the tip of a toothpick into lime-green gel colour and paint lines randomly on the ring to make it look more onion-like.
1. Place the bottom bun cake just off-centre on the prepared cake board. Assemble the fondant lettuce around the edges.
2. Place the hamburger patty cake with the cheese slice on top of the bun cake.
3. Top with prepared tomato slices and onion rings and finish off with the top bun cake.
4. Dust the bun cakes with a mixture of brown, apricot and buttercup-yellow petal dust.
5. Make tiny sesame seeds from leftover butter-yellow fondant and attach with edible glue.
6. Spray the top bun cake with bake spray for a glazed look.
7. Roll 60g mustard-yellow fondant into long thin ropes and use to write the name on the cake board.
Dark Chocolate Ganache
- 250ml double thick cream
- 500g good quality dark chocolate roughly chopped 1.
1. Heat the cream on a low heat until small bubbles form on the edges of the saucepan.
2. Remove from the heat and add the chocolate and stir until all the chocolate melts.
3. Allow the Ganache to cool until it is the consistency of buttercream.
4. Store in the fridge overnight and soften by placing the Ganache in a microwaveable bowl and heating it for 10 seconds at a time until the correct consistency is achieved.
©Celebration Cakes By Grace Stevens
Vanilla Bean Sponge
Makes 2 x 20cm round cakes
- 3 jumbo eggs
- 250ml castor sugar
- 250ml milk
- 125g butter, at room temperature
- Seeds of 1 vanilla bean or 5ml vanilla extract
- 190ml cake flour
- 15ml baking powder
Preheat the oven to 180°C. Line two 20cm round cake tins with baking paper.
Beat the eggs and sugar in a mixer on high for at least 2 minutes until light and fluffy. Heat the milk, butter and vanilla bean seeds or extract in a saucepan until the butter melts.
Sift the flour and baking powder into a bowl at least three times to incorporate air. Turn down the mixer to low and, beginning and ending with the flour, pour the milk mixture slowly into the bowl while spooning the flour in one tablespoon at a time. Do this part as quickly as possible to avoid over-mixing your batter.
Divide the batter between the tins and bake for 22minutes or until a toothpick or skewer inserted into the centre comes out clean.
Turn the cakes out of the tins and cool on a wire rack for 5 minutes before wrapping in cling firm.
©Celebration Cakes By Grace Stevens