Ta-dah! This is my "Musical Cake" I mentioned yesterday.
I guess I should have clarified, it doesn't actually play music...but I made it for my friend who teaches music at her k-8 school. She asked me last week if I could make a cake that had something to do with piano and/or violin. Of course I HAD to make the cake into a violin...the piano part just kinda happened.
This cake started it's life in my garage. See, doesn't that make you think of cake? No, well it will. I took a photo I had of a violin, blew it up til it looked about the right size, and cut the paper shape out. I cut the handle part of the picture seperatly and traced it on the top of this 2x4. I had to draw what I thought the handle would look like from the side and cut that out first on my band saw.
Then I took the paper pattern, seen in the photo above, and traced it in the top part of the handle. I cut that and a couple other wooden pieces, out with the band saw also. Finally I sanded and painted the handle.
It was at that point in my project I remembered I had an appointment to visit a friend. I swiftly dusted off and hit the kitchen like a tornado. I had baked a cake last night to make these cake ball/cones, but hadn't gotten around to actually making them. I had 30min. Set the timer...and GO! You can read more about that tomorrow.
OK, back to our regularly scheduled program... I took the copy of the violin, placed it on the sheet cake I baked last night- one of the sheet cakes I baked last night- and cut around it with a knife. Then I "dirty iced" it. That is what the Cake Boss calls it when you spread a thin layer of frosting on a cake before you really ice it. My Pumpkin Spice Cake was so moist that it was quite messy. If you put that first layer of frosting on, it catches all of the crumbs and leaves your next coat of icing clean and white. It was at this point however, that I decided to do the whole cake in marshmallow fondant.
Marshmallow fondant: this is something I have been rather unexperienced with previously. Six months ago I made the stuff using THIS tutorial. I did a couple things different this time and had an absolute screaming success! 1st, microwave the marshmallows with the water, then sift half of the sugar into the bowl with the marshmallows. Stir. Mound the other half of sifted sugar on a greased counter, then pour the marshmallow mixture into the middle of that sugar. Mix until the sugar is mostly mixed in...and this is the pivital point for me...add crisco as you mix!!! I think I used the crisco just to grease my hands last time. NO! It is to be worked into the fondant! You need to use a whole 1/2 cup, between greasing your hands AND adding to the fondant. You may even want a little extra. It makes it more plyable like store bought fondant (but tastes WAY better), and not sticky like traditional marsh. fondant!!!
*Bing* Lights go on in my head*
"Hello, meet my new boyfriend...Mr. Marshmallow Fondant!"
Moving right along...we used the fondant left over from frosting our cakes to make this awesome keyboard. I rolled the fondant into a long strip, used a long ruler and my pastry wheel/cutter to cut a 4" wide, who knows how long, strip. I came back and made an indentation every 3/4" with a BBQ skewer.