As soon as June rolls around, I am so lovingly reminded by my husband that it is his “birthday month”. Since his birthday isn’t until June 20, that makes 20 days I’m either reminded his birthday is coming up or he tries to find out what I’m getting him for a gift. This year I really wanted to do something special since he always puts together and awesome birthday for me! His favorite cake is yellow cake with mocha icing, so almost every year that is what I made for him. I wanted to make a cake that would really knock his socks off! After doing a bit of Googling, I saw that other people had made iPhone cakes, and some of them were amazing! Some were also serious fails, which made me nervous to attempt such a cake. Since I’ve taken art classes for years, I was pretty confident in my artistic ability to pull off the tiny details in the app making.
I was planning a suprise birthday party for him this past Saturday, so I started making the cake on Wednesday. This was also my first time working with fondant and making fondant myself…yes I was getting concerned I was in over my head! Anyway, I made a batch of fondant and made all the colors I’d need for the apps. This actually took alot longer than I thought, I worked for about 3 hours that night. I was surprised how easy it was to work with the fondant, as long as my hands were covered in Crisco and the counter was covered in Crisco and powdered sugar, nothing ever stuck or cracked.
On Saturday, the day of the party, I attempted the big sheet of black fondant for the iPhone as well as finished the apps and baked the cake and mocha frosting. Even though the apps were done, I knew I wasn’t out of the woods yet, the black fondant seemed like a daunting task. The cake still had potential to be an epic fail. To color the fondant black, I actually mixed in Hershey’s Special Dark Cocoa along with a few drops of black food coloring….it actually tasted amazing since it was mostly cocoa based. I made sure there was more than enough powdered sugar on the counter when I started to roll it out, and every time I moved the fondant I’d sprinkle a little more underneath to prevent sticking. It’s funny, I literally jumped for joy when I perfectly layed the sheet on the cake with no cracking, splitting, or sticking….success!!! I then rubbed a litle crisco over the cake to disolve any remaining powdered sugar and give it a nice sheen. After a combined total of 8 hours the iPhone cake was complete!
I displayed the cake at the surprise party and everyone was so impressed. My husband was floored! He was definitely very curious about what kind of cake I was making since I had to hide the apps in the fridge for a few days in foil with a big “Do Not Touch” sign haha. What is best about this cake, is that it tastes as good as it looks….cocoa fondant with mocha frosting underneath…yum!
-1 bag mini marshmallows
-5 cups powdered sugar (4 will be used in fondant, 1 will be used during kneading)
-3 tablespoons water
– 1 tub Crisco
1. Place marshmallows in a microwaveable bowl. Pour water over top and mix. Place in microwave and cook for 30 seconds. Remove and stir. Microwave an additional 30 seconds until they are fully melted.
2. Add 4 cups of the powdered sugar in 2 cup increments to the melted marshmallow mixture, stirring with a Crisco coated spoon. Once most of the powdered sugar is combined, completely coat your counter and your hands with Crisco, also coat counter with some of the remaining cup of powdered sugar. Remove fondant mixture from the bowl and place on counter. Continue kneading for around 10 minutes until a strong fondant has formed. If you plan on refrigerating for later use, make sure it comes to room temperature before working with it again.
3. To color fondant, it is best to use a gel food coloring. I used, Betty Crocker Gel Food Coloring
. Just place desired amount on the fondant and knead the color into the dough. It may appear marbled at first, but if you continue to work with it, the color will eventually become uniform.
-2/3 cup cocoa powder
-1/3 cup strong, hot, brewed coffee
-3 and 1/2 cups powdered sugar
-1/4 cup butter, melted
-2 tablespoons crisco
-1 1/2 teaspoon vanilla
-1/8 teaspoon salt
-1 teaspoon instant coffee grounds
1. In a bowl, combine the cocoa, brewed coffee, powdered sugar, metled butter, vanilla, and salt. Stir to form icing. Add in the teaspoon of instant grounds and crisco. With a hand mixer, beat for 1 minute, or until Crisco is fully combined.