Happy Birthday to my honey! My sweetheart turned 32 today! (the above picture is one that I took of him while scouting for picture locations the other day. I made him "model" for me so I could figure out if I liked that particular location or not. I told him to sit on the rock for me, he decided to strike some poses. hehe)
As you my faithful blog readers know, hubby asked me a few weeks ago if I would make him a birthday cake done with Chocolate Fondant. He said he didn't care what it looked like and I could use that as my opportunity to practice my skills. I haven't made flowers for almost a year so I thought that this would be a good time to try. This cake is a cake of firsts, my first time making Chocolate Fondant (recipe from Michelle Foster on Cake Central just sift 3/4 cup of cocoa when you are sifting your powdered sugar.) This was also my first time making chocolate buttercream frosting (Recipe from a Wilton tiered cake book that I have). And since I didn't have regular fondant, I use gum paste for my flowers. This was my first time making gumpaste flowers. The fondant was harder to work with them I thought it would be. I added 3 lbs. of powdered sugar like the recipe called for but it was a little too much. It was brittle in spots so I really had to manipulate it. But it turned out alright, ecspecially for my first time making it.
The cake is done in a heart shape. Hubby wanted chocolate cake (with chocolate fondant, that combined with the chocolate buttercream is a whole lotta chocolate)
Now I know what you're thinking, either you're thinking that "there is a rose missing in the front there" however,that was intentional, the roses cascade down the side and end up in front
Or you're thinking "that is a whole lotta roses!" That too was intentional. Hubby is 32, total there are 32 roses and leaves. :o) See, there is a madness to my method.
Happy Birthday Honey!