Not only is it the start of the Olympics this week, but last Monday it was my amazing husband's birthday! We kind of celebrated all weekend, with a snowy day out on the Saturday, a family day on Sunday - with the Superbowl of course, and then birthday breakfast, presents (a bit of work/school) and then a delicious dinner out together on Monday night!
So, with both of these exciting events happening for Jonathan all in one week, there was only one way to go with his birthday cake this year...
So with a 9 inch red velvet cake... a 6 inch almond cake all ready, just sitting out cooling - it was time to get icing!
I used Wilton roll out fondant. The white was perfect, and it's always a nice feeling when you don't have to colour 2lbs of fondant!! But this time, there was no excuse to do this - snowy white was exactly what I wanted!
A little mistake with the top tier was I think my fondant wasn't thick enough. The coverage on the bottom layer was definitely better than the top, but oh well... There were decorations to come!
One of my favourite pieces on the cake was the curling stone. A nice big fat round of grey, and then a Canadian red for the handle! I wedged a little piece of paper under the handle for the couple of days after making it, to make sure the handle could support itself when the royal icing I attached it with set.
Aren't the Winter Olympics just great?! Full of some really great sports... Hockey of course had to make an appearance!
Here are 2 skates I create with fondant coloured black, grey toe parts to the skate, royal icing laces and a blue fondant star for decoration on the back of each skate.
And let's not forget the compulsory red maple leaf to represent Canada on top of the cake here! The space on the right hand side of the top cake was intentional - that's where the candles went :-)
And as you've seen by now, I surrounded each bottom of the cake with snowballs. I had made SO many of these on fondant day, all in different sizes that it made it much easier to finish up the cake on the day, just sticking them to the cake board with royal icing to make sure they stuck down!
I made a bottom layer of Red Velvet which you can get the recipe for here, but here's the almond cake recipe - I kind of adapted a usual plain sponge recipe as I went along! This was for a 6" Spring form pan.
6oz self-raising flour (minus 3 tbsp)
6oz granulated sugar
6oz unsalted butter
3 tbsp ground almonds
1.5 teaspoons almond extract
1. Preheat the oven to 350°F and grease and line a 6" Springform pan with parchment paper.
2. Cream together the butter and sugar until light and fluffy.
5. Weigh out flour, but then substitute 3 tbsp of the flour for the 3 tbsp ground almond.
6. Add flour and beat together until combined.
Baking in the deep pan did mean for a REALLY long cooking time, and if it wasn't the top tier, I would have definitely chosen to do it in two sandwich tins instead. But, it did get cooked all the way through, I just had to keep checking on it!