Cake Wreck

Oh, my. I took that fancy-dancy cake decorating class, and then I thought to myself, "Yes! I can decorate cakes! Fanciful cakes! Dramatic cakes! Cakes that defy reason and gravity!"

Well.

I have some practicing to do. You see, I've been commissioned to create Libby's second-birthday cake, and Miss Libby should be extremely glad that today's experimental cake was not for her. (It was instead for Jan, Airan's mom, who is in town for a few days and who is very kind when it comes to extremely ugly belated-birthday cakes.)

I learned a few important lessons from this little exercise. 1) There's a reason you don't see many tall, narrow birthday cakes. 2) Firm, smooth buttercream frosting makes an excellent base layer before applying your fondant. Squishy, marshmallowy frosting -- not so much.

I strategically placed cupcakes around it to draw the eye away from the cracking, lumpy, buckling fondant, but there's only so much a few cupcakes can do. (Also, I want to mention that the twins helped me place the flowers on the cupcakes, which explains why they look like they were thrown on by a couple of three-year-olds. I'm not above blaming at least some of the decoration flaws on my children.)


Fondant disaster.


Much to my amazment, the cake did not collapse when sliced. So I guess it's more structurally sound than it looks.

This is what they mean by trial and error. Stress the error. But at least it tastes good! (Whenever I watch Ace of Cakes or those wacky cake-decorating contests on the Food Network, I always wonder what the cakes taste like. Sure, they're gorgeous, but who cares what they look like if they taste like cardboard??)

Future cakes will benefit from today's setbacks. But I'm frightened to find out how many more cake wrecks I'll have to make before I get good at this.