You are currently browsing the monthly archive for July 2008.

I made this Care Bear cake for my daughter’s 2nd Birthday.  She personally ate all the fondant roses. Unfortunately, she is not a big fan of cake.  How is that possible?  Having a Mom that wants to open her own cake bakery and two daughters that DON’T LIKE CAKE!  They may stick their fingers in the icing, but they don’t eat CAKE!  I know, it’s crazy.  Have I failed as a Mom?  Did I forget to introduce cake?  Well anyway, back to the post….

I made Best Friend Bear in Chocolate Chiffon cake with Swiss Buttercream filling, and MM Fondant icing.  It took me almost 3 days to prepare all the ingredients, as my 1st buttercream failed as well as my first fondant.  I know better than to bake with kids around. I leave the room to break up a fight and 45 minutes later I realize my eggs and sugar in the bain-marie are fried!  The actual construction, done after bed time, took only about 3 hours.  Enjoy the pics!

Otherwise known as MM Fondant (Marshmallow Fondant).  This is by far the easiest to make and color, as well as the best tasting.  It also has a very beautiful sheen.  My wonderful husband, soon to be professional kneader, did all the work for me late one evening two nights before my daughter’s 2nd birthday.  He really wants to be my right hand in this endeavor (no pun intended).  He is eager to help me with any “new” experiment!

HOWEVER, it is the hardest to roll out and then even harder to lift and apply.  It is very stretchy, so it pulled it self very thin as I lifted to drape it.  What was 1/8 inch thick rolled ended up only 1/16th of an inch thick on the cake.  It also does not dry out.  It would not work for building characters or figurines at all.  Once on a cake, luster dust is very difficult to add.  Due to the high fat content of Crisco, the dust sticks and does not spread evenly.  So back to square one.  How do I make somewhat stretchy, somewhat dense, tasty fondant?

My very supportive (loves to eat cake) husband, rolled the fondant for the first ever homemade fondant covered Bonobo cake.  It surprisingly only took us two tries.  A little gel coloring and we had ourselves a very pretty cake.  We ate it at a family get together and man was it delicious.  This is a Chocolate Chiffon cake with Oreo Swiss Buttercream filling and Rolled Vanilla Fondant icing.  We were both very proud!

This cake was ordered by a friend for her husband’s birthday.  It is a White Cake with Buttercream Espresso Kahlua filling and Milk Chocolate Buttercream Icing.  Go Georgia Tech!

My dear friend Jennifer offered to watch my girls while her Mother-in-law, a trained sugar artist, taught me a few things.   Gaynor Ernest, of Wales, has crafted more than 300 cakes of her own and is a very talented sugar artist.  I was more than willing to accept this generous offer and spent about two hours soaking up all the knowledge I could.  This was the flower I built from fondant while “in class” with Gaynor.

Not too shabby for someone with no rose petal, leaf, or calyx cutters.  I came home and practiced using her advice with gum paste this time, for round two.  As well as some wonderful tips from a fellow wordpress blogger and her you-tube “how to” videos.  Thanks Donna!  What do you think?  I need your feedback.  Am I any good at making sugar flowers?  Please leave a comment!

Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!