I consider rolled fondant one of the evils of the cake decorating world. Though it easy to work with, it violates one of my food rules: anything on the plate must taste delicious (that means nothing inedible can be used). Because fondant isn't delicious (it tastes like clay, if clay were made from sugar), I try to avoid it. But on Sunday, with the clock ticking down to the baby shower and little confidence in my butter cream decorating ability (my excuse: exhaustion), I turned to rolled fondant, knowing, at the time of service, the decorations could be removed.
I made the cake in honor of my friend Leti, whose simple wedding cake I made in 2006. Here's the cake:
Though they didn't tell me in advance what the party decorations would look like, the cake blended in, almost to the point of invisibility.
The cake was a little sweeter than I usually like, thanks to way too many layers of icing (one guest did say it was his fantasy cake, as he prefers icing to cake).
The recipe I used for the cake is my Grandma's Chocolate Cake Recipe (there's also a gluten-free version).
It was a divine, cakey mess.
