A sweet friend was hosting a kitchen bridal shower and asked me to do the cake and some cookies. I was more than happy to oblige!
The cake is a Madagascar Vanilla Bean Cake with Amaretto French Buttercream filling. It was all frosted in French Buttercream except for the teapot. Oh that teapot.
If you've followed me very long, you know I just can't stand fondant. It just has such a weird texture in the mouth and tastes, well, in a word, yukky. With that being said, I think they fondant cakes are gorgeous, but I try to limit it to decorative purposes only....and only when I just can't figure out another alternative. Well, this was one of those instances.
Wanting it to be the best it could be, I went searching on the internet and found Michael Forster's Fondant Recipe. I had all of the ingredients on hand and it came together nicely.
The shape of the pot comes from a pound cake baked in my trusty ball cake pan. It was filled and crumb coated with french buttercream. Then I covered it with the fondant, added the spout, handle and top then decorated it with royal icing. Done!
So happy it stayed together through the night. My biggest fear was that I'd wake up to a spout-less pot and a messed up cake. It looked great!
The cookies are my standard sugar cookie recipe with the couple's initials.
Best wishes to the happy couple!!