Frying up a birthday cake
Cake Boss? More like Cake Peon. Ace of Cakes? Call 'em Jack of Tarts. Iron Chef? Please. Comparatively, I'm the Titanium Baker.
The Missus celebrated her birthday this weekend, and I, being the dutiful and doting husband, took it upon myself to surprise her with a custom birthday cake.
To be fair, she knew she was getting a cake. The surprise was that she didn't know how it would be decorated.
As I mentioned in my previous post, I've helped my mom design and decorate custom cakes for years, and I always have fun with the process. Though it can be challenging.
Friday evening rolled around, and I was putting myself in a cake decorating state of mind. The week had been particularly busy, and exercising my artistic license would be a good way to unwind.
My wonderful wife had baked the cake for me earlier in the day so that it would have time to cool. And I needed a lot of it for what I had in mind. Two cake mixes. Vanilla in flavor. Baked up in one 11 3/4-inch diameter circular cake pan. Talk about a muffin top.
When I was finished cutting, molding and frosting, the cake (I hoped) would resemble a cast iron frying pan sizzling up bacon and eggs. Really, what says “happy birthday” like greasy diner food?
My first step was cutting everything away from the existing cake that didn't look like a frying pan.
Which turned out to be about three-quarters of the cake.
Since there had been so much cake, the outside baked faster than the inside. The edge crumbled as I gingerly cut, making me think this was a suicide mission. I almost gave up a few times, but then I thought of my Missus and how surprised she would be. I soldiered on.
I cut the handle of the pan out of a thicker foam rubber sheet and set it aside.
The plan was to mold the “bacon” and “egg whites” from fondant, a pliable cake frosting that is used on fancier cakes for a more flawless result. My mother had given me a brick of fondant. Apparently, the longer fondant sits, the more it hardens. This glob must have been sitting since the fall of the Berlin Wall (or it was a piece of it).
How To Frost A Cake - News
It was nowhere near thick enough to frost a cake. The warmth of the evening didn't help matters. I added more dry mix, which helped a bit. I let the frosting cool and set-up a little in the fridge. Finally, I faced my frosting fear and started working.
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