The Frog Prince Birthday Cake

  • Back in the 90s during my elementary school years, birthday cakes came from grocery store bakeries or from the local Filipino bakery (Goldilocks and Red Ribbon).  They were your typical sheet cakes with super sweet shortening frosting, too much airbrushing, and plastic figure decorations.  No complaints.  I thoroughly enjoyed those birthday celebrations and happily ate my cake.  By middle school and high school, ice cream cakes from Baskin-Robins and Carvel were the it birthday cakes.And in the more recent years, fondant cakes seem to be the trend.

    I’m a little jealous that kids nowadays can easily get birthday cakes like this.  Everything on this cake is edible, even the crown and the frog.

    The two tiered were first enrobed in rolled fondant and then covered with individually placed fondant leaves.  I cut out the leaves in various sizes and pressed them one by one into a veining mat to get texture.  I used a combination of three shades of green to create some dimension.

    The pink flowers are made from marzipan (almond paste with a whole lot of sugar).  Yes, I make marzipan roses a lot (check out my carrot nut cake).  I like working with marzipan, and sometimes I find it a little easier than gum paste.  With marzipan, there is no drying time involved.  You can keep adding petals to the piece without waiting for the previous petals to set.  The only downside, marzipan is a lot more expensive than gum paste and fondant.

    The crown is made from a 30/70 mixture of fondant and gum paste.  After it dried, I painted it with gold luster duster thinned out with a little vodka.  The vodka will dry out and leave a nice gold sheen.  I made the little frog prince from fondant mixed with a little tylose c (sodium carboxymethylcellulose, also known as CMC) to get the firmness I wanted.  Tylose is added to fondant to make gum paste.  It is often used as a stabilizer in ice cream, dairy products and soft drinks as well.  You can easily purchase it online from Pfeil & Holing or Country Kitchen.

    This is the first fondant cake I’ve made since moving back to Los Angeles.  I’m quite pleased with the results and I can’t wait to make more cakes once the weather has cooled down a bit.  It can be a little tricky rolling out fondant when its hot and humid, especially because I’m known to have hot hands that stick to sugar.

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    Comments

    Kimberly (Unrivaledkitch)

    this cake is wonderful. I love the detail in the leaves with the size and placement. you are so talented. Amazing cake for a very lucky birthday. I love the gold on the crown and its textures, it looks real. thank you for sharing!

    Maggie

    Oh my gosh! This is SO COOL!! I just made my first cake with fondant which was a skull and cross bones. Creepy first cake, but fun to make! I dream of making a cake as amazing as this some day. Nice work!

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