Wedding Cake Enrobed in Fondant
By martinsadmin | April 26, 2009
Mango Mousse Wedding Cake Enrobed in Fondant
This weekend Chef Martin made a wedding cake enrobed in fondant while an Italian Cooking class was taking place at the table next to me. Stay tuned for the video later. Anyway, fondant is fairly simple to use – even for a hobby chef. You can buy it at different specialty stores that carry supplies for making wedding cakes. The bride brought me her ribbon, a photo of the style of cake she wanted, her deposit and left the rest up to me.
Rolling Pin Takes On Fondant
The mango mousse wedding cake was made previously in the day and covered in buttercream. Here’s how I work with the fondant. I knead the fondant for several minutes then roll it out on my granite tabletop. I used about five to six pounds of fondant total for this three tier wedding cake. Powdered sugar keeps the fondant from sticking to the table. I roll the fondant 1/8 inch thick and make sure it is bigger than the cake so it will enrobe the wedding cake properly. The fondant is carefully placed on the wedding cake.
Rolled Fondant Onto Wedding Cake
I trim the excess fondant and then smooth the fondant onto the wedding cake by hand.
Trimming the fondant to fit
Using an pastry tool to smooth the fondant
Next come the hand finishing details that Martin’s Fine Desserts prides itself upon. I use a bowl scraper to make indentations into the fondant on a diagonal.
Hand finishing details
There are three tiers to this mango mousse wedding cake. Here’s a few details about the cake: Mango mousse and small pieces of mango fill the layers of white sponge cake. The sponge cake is soaked in a rum syrup beforehand. The tiers are 6 inches, 10 inches and 14 inches. I start with the top two tiers and add the ribbon. Then come the pearls “glued” on the cake with buttercream.
Adding the ribbon and pearls
The top two tiers sit on the 14 inch base tier. This entire cake will serve about 100 people. The couple also ordered a mango mousse cake sheet cake (not pictured, sorry) because there were 160 guests invited and they did not want to run out of wedding cake for friends and family!
The final details - almost
Sugar calla lillies decorate the rest of the cake. See the top of the blog post for the finished product of the cake chillin’ in the cooler before delivery.
Topics: Wedding Cakes | 6 Comments »
Scooby Doo Surfing kid’s birthday cake
By martinsadmin | April 19, 2009
This is a birthday cake for a little boy in Salt Lake City. The two tier cake feeds 60 people. The carrot cake is layered with pineapple coconut mousse filling. It is an excellent combination. One of my favorite at Martin’s Fine Desserts.
Happy 2nd Birthday!
I dyed the marzipan green and blue, then rolled the marzipan to enrobe the cake. Vanilla buttercream decorates the cake on the doggie bones, ghosts and the shells on the top. I piped chocolate buttercream balls around the edges. There are also white chocolate shavings to make up the waves.
Topics: Wedding Cakes | No Comments »
The Best Eclairs in Salt Lake City
By martinsadmin | April 8, 2009
White Chocolate for Eclairs
Just dipped eclairs
Topics: Wedding Cakes | No Comments »
How many slices of wedding cake will my cake yield?
By martinsadmin | April 6, 2009
Marzipan Wedding Cake in Envelope Style
I worked with local wedding planned Sam Do on this wedding cake. The reception was at the Memorial house in Salt Lake City. Sam arranged the white roses on the cake for the final touch. This cake is what I call an envelope style wedding cake. I roll and cut the the marzipan in the shape of an envelope. The cake was almond pistachio buttercake with lemon mousse and raspberries. This three tier cake yields 60 pieces. I also did a sheetcake of chocolate raspberry mousse cake. According to Sam, there was more than enough cake for the 250 guests! There was even a few leftovers for the family and wedding planner to take home!
Topics: Wedding Cakes | 2 Comments »
Snakes and Cakes Kids Catering
By martinsadmin | March 30, 2009
Peanut Butter and Jelly Sandwiches
Snakes Baguette Sandwiches
Milk Chocolate Popcorn
Martin's Party Cakes
We catered a party for an 8-year-old girl named Mia at Discovery Gateway. Since the party had a science theme, we decided to give the sandwiches and vegetables a scientific, creepy crawly twist! The bread was baked fresh that morning and the cakes had fresh fruit garnishes. Kids catering has never been so much fun!
Snakes Cucumber Creation
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My Dream Wedding Cake: Marzipan vs. Fondant
By admin | March 14, 2009
A wedding cake created by Martin Perham
When a bride contacts me to make her wedding cake, I invite her to come to my bakery to talk about her ideas for her special day. One of the most frequent questions that a bride asks is “‘What is the difference between marzipan and fondant?” Marzipan is made of almonds and it tastes better. It can be dyed into any color but it can never be snow white. If you want a bright white wedding cake then choose fondant. Fondant can also be dyed into any color but it is more sweet. Both are used to enrobe the cake. This weekend, at Martin’s Fine Desserts bakery, I made a wedding cake enrobed in marzipan and decorated with sugar flowers. Be sure to visit our revamped website at www.martinsfinedesserts.com or www.weddingcakessaltlake.com.
Topics: Wedding Cakes | No Comments »
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