How to Stack a Cake

As promised, how to cover a cake in fondant and stack your cake!

Step 1: Roll out your fondant - make sure to use enough powdered sugar on your rolling surface to prevent sticking and aid in easy rolling.  Roll to approximately 1/8" thick and an inch or so wider than you need (cake diameter + twice the height)

Step 2: Use your rolling pin to roll up the fondant - do not fold as you will end up with creases that are likely to crack and split open

Step 3: Use the rolling pin as an aid in unrolling your fondant coil over the top of your previously crumb-coated cake

Step 4: Smooth over the top and begin to smooth down the sides of the fondant over the cake

Always be sure to appease your "little helpers"

Step 5: Once the fondant is smoothed down, use a pizza cutter (or fondant cutter if you prefer) to trim away the excess fondant

Step 6: Insert a few wooden dowels that are the same height as your cake as support for the next tier

Step 7 (not pictured): upper tiers should be on a cake board that has been cut to the same size as the cake diameter and can be held in place on the next tier down with a dab of icing

Step 8: Place upper tier on top of lower tier, add topper.  I did add a few dowels to the top tier to support the weight of the sugar.  If you were not adding a topper (or it is a skewer set up or candles you would not need to add dowels to the top tier)

Note about transporting a cake: I like to stack on site as it diminishes the risk of collapse, especially with the erratic behavior of drivers in the NYC area.  If you need to assemble ahead of time you can avoid putting the dowel in the middle of each tier and instead have one long dowel that will be inserted after stacking through the top into the middle of all tiers.

Happy Anniversary Ernie & Elaine!!!

Pulled Sugar Flowers

Today's adventure starts with pulled sugar flowers.  Beautiful sugar showpieces can often be seen by watching Food Network, and while I do not want to say what those artists do is easy you can do some of it in your own home!

These instructions are how to prepare Isomalt.  It is just as easy to work with as sugar, however I find it easier to prepare.  I only caution you NOT to use/eat it as you would regular sugar as it can cause an upset tummy.

Step 1: Weigh out your isomalt (1 lb)

Step 2: Add isomalt to your pot containing 4oz water and put over medium heat

Step 3: Slowly bring mixture for a boil and continuously stir in a "figure-8" pattern, allowing the mixture to cook for 10 minutes

***your mixture may look kind like mini coral, that is ok, 

it will eventually all dissolve out***

Step 4: After 10 minutes turn the heat up to med-high, add a candy thermometer and boil until the mixture reaches 320ºF, periodically taking a pastry brush with a small amount water on it and brushing the side of the pot just above the level of the sugar, being sure not to touch the bubbling mixture

 ***if you want to add color, add a few drops of liquid food coloring when the 

mixture is at 300ºF***

Step 5: When the mixture has reached 320ºF pour it on to a no-stick baking mat and allow it to cool until it will cleanly release from the mat but is still pliable

Step 6: Fold the mixture on to itself to start introducing air

Next: Protect yourself - wrap your index finger and thumb (of both hands) with a cloth bandaid and then cover with a nitrile glove (latex is fine too, avoid plastic food service gloves)

Step 7: Aerate your sugar to achieve glossy opaque beauty. At this point your isomalt is all set to be pulled into beautiful flowers

Once your flowers are pulled and assembled they can be placed together on an isomalt base to form a beautiful showpiece.  This one is being used as a cake topper for an anniversary cake.