Life's better with cake and a sprinkle of fairy dust
I just love it when I get requests for quirky cakes. Sometimes the best cake ideas come from the people who ask for my cakes; I am merely thy humble executor. For example, this week a cake request came in for a cheese and fruit cake lover on Valentine’s Day. So what better way is there than to say it with… cheese!
This cheeseboard cake is made from a classic fruit cake baked in two 8″ square tins. I cut the square cakes into 8×4 halves, then cut each of the halves diagonally into triangular wedges, which I then rearranged, stacked, trimmed and ‘glued’ together with apricot jam to form a thick ‘wedge’.
Before covering with golden yellow fondant, I used a melon baller to scoop balls of cakes from the sides and tops of the wedge for the ‘holes’ in the cheese, then brushed the whole cake with apricot jam. A rounded implement like a ball tool or the rounded end of a wooden spoon will help to mold the fondant into the ‘holes’.
What cheeseboard will be complete without crackers? These crackers are made with beige gumpaste cut out with a small square fluted cookie cutter, a needle tool and a light dusting of brown petal dust on the edges for a toasted look.
The lady who requested this cake granted me the freedom to put my own spin on things, so I also made some fondant strawberries and pimento-stuffed green olives. The olives, upon drying, rolled EVERYWHERE. They, and the berries, also looked quite matte and lifeless, so I added some gloss with light corn syrup mixed with an equal amount of clear lemon extract, a concoction which dries with slight tackiness, proving extremely useful in reigning in these philandering olives.
One rogue olive, nonetheless, still managed to slip away from the brigade, oopsie.