My First 3D Cake

I decided to try making 3D Cake as I was inspired by a good friend's colleague's blog which I saw online. The cake didn't came out well ... but I tried my best . Should I perservere in this interest ? It was so tiring to do the entire cake! What was worse, was the washing up! It was so much tougher than baking other stuff. It was especially tougher after the colourful fondant stained all my baking equipments and the buttercream was  too oily for one round of washing water to be clean !!!! Arggg ...

Anyway, take a look at my first 3D cake , which I made for my brother's birthday on the 31st Dec ! He wanted a fruit cake, but I didn't know how to make it . So presenting to him a 3D Chocolate cake instead !!!

Hey the water (blue part), grass patch ( dull green part) and the house all have cakes hidden in them !! I wonder how they will taste with the OVERSWEET Fondant!

Thanks to the invention of internet, I have gotten my recipes for the fondant and buttercream from Wilton !


Recipe for Rolled Fondant from Wilton

Ingredients:


•1 tablespoon + 2 teaspoons unflavored gelatin

•1/4 cup cold water

•1/2 cup Glucose

•2 tablespoons solid vegetable shortening

•1 tablespoon Glycerin

•8 cups (about 2 lbs.) confectioners' sugar, sifted

•Icing color as desired

•flavoring as desired


Method

1. Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.



2. In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place.

Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.



Recipe for Buttercream Icing Recipe from Wilton:


Ingredients

•1/2 cup solid vegetable shortening


•1/2 cup (1 stick) butter or margarine softened

•1 teaspoon clear vanilla extract

•4 cups sifted confectioners' sugar (approximately 1 lb.)

•2 tablespoons milk

Makes: About 3 cups of icing.


Methods

(Medium Consistency)


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.


For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes