I made a cake yesterday for one of my lovely friend’s daughters – her name was Mia and she was having a Fairy party, so it was a no brainer when it came to the cake! I had been wanting to try a version of Debbie Brown’s ‘Sugar Plum Fairy’ Cake and to try and turn this into a fairy cake, so Mia’s birthday was the perfect opportunity to do so.
Pink was her favourite colour, so I went for the brightest pink around… electric pink!
If you are going to tort your top cake (which I would encourage as it gives height), you need to cut your cake in half and then set the bottom half on a cake board the same size.
You then need to carve the top tier to get the waves that are needed for the skirt. Lightly slice your cake into 8 so that you have a guideline when you are ready to cut. (Apologies for some of these photos, but I was taking them on the phone and some ended up a bit too dark or blurry). You need to cut 4 triangular-shaped wedges into the cake and then place these wedges on top of the section next to the cut (does that make sense??!)
Spread your filling onto the bottom half of the cake and place your ‘carved’ top half onto the filling (be careful to gently place so that you don’t squeeze the filling out). For this filling I made my Raspberry Italian Meringue Buttercream.
Once that sets you can cover your cake with fondant. Because it’s been so cold in Melbourne this week, the chocolate set in about 5 minutes! But during winter I’ll leave my ganached cakes for a few hours, or even overnight.
Because we’re covering our cake with fondant frills, it doesn’t really matter what the colour of the first layer of fondant is, so I used some fondant that I had from another cake. Before covering the cake with fondant, brush over some apricot jam to act as glue.
Dust your surface with cornflour or icing sugar and roll out your fondant until you have enough to cover the cake (you can get out your ruler to measure the height and width of the cake).
Using your rolling pin, lift the fondant onto the cake and start to gently press the fondant around the peaks, before pressing in the sides and smoothing with a fondant smoother (if you don’t have one, just skip this step). Don’t worry too much about how this looks because you will be covering it up with frills).
I then covered my bottom tier with electric pink fondant and added a pearl border (using a First Impressions mould), and placed my top tier onto this (I did insert cake dowels for support, but more another day about stacking cakes 🙂 )
Before making the frills I needed to mix my fondant to get the different colours. Because my strongest colour is the electric pink that I’ve used for the base tier, I set some aside to use the same colour for the first two rows of frills. I then mixed up some of this electric pink with white fondant to get the next two pink colours.
I used a frill cutter to make the frills (they are about $7 from a cake shop), and rolled out my fondant, cut using my cutter and then frilled using a toothpick.
This is a great tutorial on youtube which shows you how to frill fondant.
Using edible glue, attach your frills to the base of the carved top tier.
Attach your frills around the cake and then work your way up the cake. Make sure to lift the frills up to get the frilling effect.
To make the top skirt, roll out some white fondant and cut a circle the same size as your cake. I just used my 6″ cake tin, traced around it on baking paper and used that as a guide. Using a large paintbrush, gently frill out your large circle, add some glue to the top of the cake and place your white circle on top.
Attach your fondant fairy to the centre of the cake (I will explain how to make the fairy in the next post). Make sure you don’t do what I did and make the ‘front’ of the cake the part where you have some gaps in your frills!
This post has been linked to A Themed Baker’s Sunday