Black Tie & Hat

Cinnamon Brown Sugar B-day Cake - Wilton Fondant Course

Last Sunday, I thought I would try my hand at a fondant covered cake for my birthday. (btw, thank you all for the heartfelt birthday wishes and gifts - much appreciated).


I had only played with buttercream and royal icing up to that point, so I was a little anxious. I started by baking two cinnamon, brown sugar cakes, filled them with vanilla, buttercream icing and stacked them to create an 8" high cake. I used ivory, vanilla fondant to cover the entire cake and added ribbon/bow and anemone-inspired flower accents fashioned from gray-ish coloured fondant. Finally, I coloured some buttercream icing to create the dots and quickly learned I am not as patient as I thought. There were a few hiccups along the way, but I am rather pleased with my efforts. It certainly tasted a heck of a lot better than it looks!!

Brown Sugar Cake
Serves 12

• 2 cups packed brown sugar
• 1 cup butter
• 3 tablespoons sour cream
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup raisins
• 2 eggs
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Cream the brown sugar and the butter. Add the eggs, and mix well. Mix the baking soda and the sour cream, and add this to the creamed mixture. Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans. Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.