My niece Lauren is a true girly girl. Give her clothes for her birthday and she’ll put on a fashion show for you, modelling her new outfits with a joyful spring in her step. This may or may not have happened yesterday at her birthday party. 😉
Lauren loves makeup, nail polish, perfume and accessories like jewelry. When I considered a cake design for her 9th birthday, my choices were either a One Direction cake or a girly girl cake. Since a One Direction cake would probably be beyond my skill level, a girly girl cake was the way to go.
It starts with a jewelry box vision
A heart-shaped jewelry box came to mind and that’s the inspiration behind this cake. I started with the fondant jewelry box and made the rest up as I went along. It evolved into girls’ trinkets on a dusty rose dresser.
My baroque fondant and gumpaste mold really came in handy for this project. I used it to make the silver rose, heart, scrolls, bracelet and white pearls.
Then I added a store-bought tiara and a candy ring pop to finish the look.
How to paint fondant silver
To paint some of the fondant silver, I used Wilton’s silver pearl dust mixed with a few drops of vodka. The vodka evaporates as it dries.
For best results, I learned I should use very little vodka to just slightly dampen the fondant. And then swirl more pearl dust on to adhere it to the fondant, and buff the whole thing with a brush, using small circular motions. I found it was best to work in two coats. Brush on the vodka and dust mix and then go over it again with just the dust.
How to make dusty rose with food colouring
To tint fondant a dusty rose colour rather than bubble gum pink, use 2 parts red and 1 part brown food colouring.
What’s under all that fondant?
I tried a new Vanilla Sponge Cake recipe from Cake Art by The Culinary Institute of America and a new whipped cream icing recipe from’s Baking: From My Home to Yours by Dorie Greenspan. The cake was yummy so I’ll probably make it again but it turned out too dry. Note for next time: Bake for 20-25 minutes instead of 30.
Sponge cake acts like a…sponge
The whipped cream filling was a departure from my go-to buttercream recipe. The cake absorbed much of the whipped cream icing so it didn’t look like there was much icing between the cake layers. Hmph. I wonder if that’s usual for whipped cream icing or if the dry sponge cake soaked up all that moisture.
I prefer the whipped cream icing’s flavour over buttercream — it has a milky but less sweet taste — but whipped cream icing has a downside. You can’t leave your cake unrefrigerated for too long since it’s a cream-based icing. Like butter, buttercream is more shelf-stable.
That’s enough chatter for now. You wanna see more pictures, don’t you? Cue the photo gallery!