Lotus Flower Cake

I designed this cake for Mydhili's Mom. She wanted to surprise her mom with a birthday party and a special cake. The inspiration for this cake came from a piece of art I found on line. I just love making bright and colorful cakes like this. I am pretty happy with the end result. The top cake is a moist vanilla rum filled with french vanilla buttercream. The bottom is a yummy chocolate cake filled with chocolate ganache and alternating layers of chocolate almond buttercream and vanilla almond buttercream.

Comments

Rose said…
I am totally blown away by your talent! I made my first fondant cake for my husband's birthday last week. I did so becauase a friend wants me to make her daughter's birthday cake in June. I'm scared to death, but I did have fun playing with the fondant. Can you tell me, how far in advance I can work on the cake and still have the cake be "fresh?" (jimrose2@ptd.net)
Sandra Durbin said…
Hi Rose,

Thanks for your nice comment. Regarding your question about how far in advance you can bake and still have a fresh cake, I guess it all depends on the recipe you are using. Some cakes do need to sit for a day or so to actually taste better and get the right consistency and texture. If I have a cake for Saturday, I would bake on Thursday just because my cake needs to sit overnight after I pour a simple syrop. Then on Friday morning I put it in the refrigerator because I like to work with cold cakes, it's better for handling. I decorate the morning of or if it is for Saturday morning I will decorate Friday night. When you refrigerate the cakes, it has to be cooled at room temperature and also, you need to double wrap it in plastic to prevent it from drying. Torting your cakes before you ice them is another important step to make sure they are even if you are stacking them. I saw your first cake and I'm very impressed. I think you did a great job and also noticed you used MM fondant. That is what I use too and I love it, though it's a lot of work. I can't afford to buy pre-made! Please note that these are just my opinions and the methods that work for me as I'm no professional chef! I've learn all that I know on my own, asking questions just like you, buying lots of books and practicing! Don't be afraid, that is actually how I got started when my sister wanted me to make my niece's wedding cake 3 years ago!
Keep in touch and let me know if you have any other questions!
Have a great and blessed day!
Sandra
Anonymous said…
I am so awed with how you made this cake. Please let me know in detail what you used to make the lotus and and what colours were used.. Thank you.
Anonymous said…
I am so awed with how you made this cake. Please let me know in detail what you used to make the lotus and and what colours were used.. Thank you.
Love the colors and design of your Lotus Flower cake, how neatly and professionally it is made, and also how you're self taught. My daughter made her first fondant cake last month. She's filled several cake orders since then but still has a lot to learn, including the art of air-brushing, which she still has to try. Will share your website with her so she can learn from you.