When my best friend turned 22 earlier this year I was given the task of creating the cake. Now when I say task, you know I loved it, even if I may not have enjoyed every moment of it!
Porgie’s Mamma emailed me a month or so before the party with her ideas for a nautical themed cake, with a twist! Porgie’s party had a hidden theme lurking in the background, a shark theme. This included inflatable sharks, pin the fin on the shark and a fondant Porgie in a boat surrounded by sharks! Can you think of a better present?!
I had a few fondant disasters whilst making this cake that came down to the beautiful weather we were experiencing, which in the UK is a very big deal! So whilst cursing the weather and my fondant, I tried over and over to cover the cakes without wanting to throw something across the room. In the end I realised that the more I worked the fondant, the more likely it was to crack and so working quickly I was able to cover the cakes and move onto adding the details.
My problem is that, as I’ve mentioned before, I’m a perfectionist and so whenever something doesn’t turn out the way I think it should, like the picture I have in my head, I start to lose it. Not the most professional and not the best way to deal with something that has a looming deadline. These moments usually occur during the early hours of the morning when my rational mind has gone to sleep and I’m left with an impatient monster mind that wants to put the cake in the bin! Luckily I didn’t! I slept instead, went back the next morning and sorted everything out. Sleep is always the answer!
In the end I loved the way this cake turned out. I was able to try new techniques such as wood grain on the boat (made from Renshaws chocolate fondant which was quite yummy) and the waves around the sharks to make them seem as if they were emerging from the cake instead of simply sitting them on top. The use of crumbled up digestive biscuits for sand around the bottom is a simple, but effective addition to hide any ugly cake boards and the fondant seaweed was able to hide any sins in the fondant.
Do you want to know the best part though? It tasted amazing, I ate it for breakfast the morning after the party (not something I’d suggest for everyday mind you!) The bottom tier was Mary Berry’s chocolate cake (but with a bit more water to make a looser paste) with salted caramel and chocolate buttercream. The top tier was a butterscotch cake with a toffee buttercream from Fiona Carins Birthday cake book. Amazing flavours and ones I make over and over again!