A custom-made cake : hits and misses

20130807-135207.jpg

When a friend asked me if I would take up the challenge to bake a cake for his 5-year-old boy, I agreed rather readily. His request: A cake in the form of Captain America’s shield. No fondant. At least 2kg. To feed about 20 people.

Captain America? Who on earth is that?

And, thanks to google, I got the idea and came up with a draft.

20130807-145745.jpg

20130807-135228.jpg 20130807-135241.jpg

The actual work started a few days before the birthday celebration. I would be using 2 cake boards – one for the cake, the other as a background. The square board is to be covered with fondant with the wordings in blue. And then, the drying process begins.

20130807-135303.jpg 20130807-135322.jpg

I had originally wanted to do a vanilla sponge cake with various colours (red, blue, white) but the daddy thought that the kids would not appreciate such an effort and so I stuck with the original. I thought the cake slicer and the lifter are of great use. It certainly makes life easier for me!

Another thing that I found out is that my mixer cannot do a good job in making a 10-inch cake batter; it overflows! So, now I know. The cake batter has to be divided to be baked in the oven as it certainly will overflow due to the rising agent.

20130807-135337.jpg 20130807-135358.jpg

So, a fondant cake is NOT welcome and the better choice would be buttercream. I do not want to use royal icing as it will be too sweet for the kids. Of the 3 types of buttercream, I chose to do Italian Meringue Buttercream (IMBC) as it is the most stable and can withstand our tropical humid weather. Thankfully, I had learnt this method during my baking course at CSCA so it wasn’t that foreign. Having said that, I still did it with much trepidation. Thankfully, it was a success and the next step is to moisten the cake with sugar syrup.

20130807-135415.jpg 20130807-135427.jpg
20130807-135442.jpg 20130807-135450.jpg

It’s a breeze covering the cake with IMBC. To make things easier for me, I use a special big tip to help me with the sides of the cake. Definitely easier. Reminder to self though: don’t be stingy with the buttercream. I had the tendency to ration the use of it and then in the end, realised that I had so much left. Spread more!

Crumb coat was done!

20130807-135511.jpg 20130807-135521.jpg

Next is the design. So I do not own a compass to draw circles and have to rely on whatever circular stuff that I could get hold of. After that, piping gel was used to trace the design and to transfer it onto the cake. Please don’t ask me why I used a dark colour. I really do not know what had gotten to me to use such a colour. I SHOULDN’T!

After that, it was all about piping – stars and circles. Testing of skills.

If I am to bake another cake again, I’ll make sure that I will make myself free the day before collection. As I had a family outing, I had to place the cake in the refrigerator but when I took it out , there was condensation and it doesn’t really look too good on a cake with IMBC.

IMG_2162

I learnt and hope that you won’t make the same mistake as I.

IMG_2172

😉

Advertisements

3 thoughts on “A custom-made cake : hits and misses

  1. Pingback: Friday the 13th’s baking: lessons learnt | Raising Faith

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s