We were doing an alphabet birthday party for Kate, so I thought that it would be fun to do a cake in the shape of the letter K.
Brittney gave me lots of tips on how to make it. I was a little nervous, but after the sculpting, became more confident.
The recipe that I started with is called "Too Much Chocolate Cake" from allrecipes.com
WARNING: It is pretty chocolately!!! (But that's just how Kate likes it!) Also, this one is for a bundt pan. I did a regular 9x13, so I turned it down a bit and didn't bake it quite that long.
Too Much Chocolate Cake
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
I baked it with wax paper in the bottom. After I baked it, I let it cool and then froze the cake.
The next morning, I printed out a template, held it over the cake, and started to trim.
Then, I frosted it. (Next time, I will take the knife, dip it in warm water and smooth out the bumps.)
Then I started to add the fondant. (I used the template again to cut the fondant.)
Marshmallow Fondant (again found on allrecipes.com)
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 2 pounds confectioners' sugar, divided
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
And added trim and a few flowers. (Kate did the decorating.) Here is the finished product:
Whew! What did you think?