Remember this? That was ancient history and I'm talking Stonehenge kind of ancient. I was determined to never again make such juvenile mistakes. I learned that the key to making the perfect cake is to make it at my mom's house. She actually owns two round cake pans and an oven with slightly more accurate temperatures. So, I started my Tuesday morning by gathering pre-purchased ingredients in a Wal-Mart sack and driving across Orem.
this. The round pans were lined with wax paper and cooking spray and flour to keep them from sticking to the bottom of the pan. Too much? Absolutely not. It worked. The cakes came out effortlessly and beautifully. I laid them out to cool and began preparing some butter cream frosting which I used to stick my layers together. So far so good.
I trimmed off the excess fondant. . .
and smoothed down the sides. . .
and trimmed some more.
My mom oohed and aahed at the smoothness. My confidence was growing by the minute. Maybe I could make a cake.
I added a border and smoothed it with a rice paddle. Most tutorial artists that I went to for guidance had fondant paddles. I couldn't afford such a thing, but this rice server worked really well.
I added circles cut with biscuit cutters.
I was satisfied with the effect but didn't feel done decorating. It was like going to a theme park as a child and being told it's time to go home when you still have rides to experience. Just one more ride, Mom!!
So I added a bow, completing my analogous color scheme.
And waa laah! My beautiful marshmallow fondant, mistake-free cake.
Paul's birthday is in two weeks and you can bet I'm using fondant instead of frosting.