We had a double birthday celebration this week, which was also the final week of school before the holiday. Since we are all responsible adults and we don’t eat TOO much cake 😉 I made a single tier mango cake. If you recall, I had made a mango cake a couple months ago, when I made the Yellow Car Cake, and it was very successful, so I thought I would make it again (and actually get to eat some this time!)
I have also been dying to use my Calla lily former set, that I bought months and months ago, so I though they would make the perfect toppers for this cake. So three days before the cake was due for, I sat and made several Calla lilies.
They were quite tricky actually, because the fondant liked to tear, instead of sitting and sticking to itself nicely. I ended up having to make double the number of lilies after 2/3 of the ones in my first batch ended up cracked when I took them off the formers.
I tinged the vanilla cream cheese/buttercream icing yellow, for the colors to match better. Plus, we were all a bit feeling tired from the long two months of school, autumnal weather that was starting up (read: rain and chilly temperatures), so a bright cake was just the thing to cheer us up.
I had some leftover green icing from the soccer cake, so I used that for the edging along the bottom. My ‘swirls’ are getting better, but I do still need some practice!
I colored some more fondant green, and made several leaves, to back the lilies. I thought that white flowers on yellow cake might be too pale, and the green was such a complimentary color, that it would look good. I placed the leaves in the center of the cake, in a star shape.
Then, I proceeded to place the lilies between the spaces of the leaves, in order to get a multi-point star shape. One thing I do need to work on is placing my center piece in the actual center of the cake. I’m close on this one but slightly off to the left.
Close-up of the lilies:
And ta-da! A finished mango cake with Calla lilies for decoration.
One thing I have learned from this though, is that fondant and regular icing don’t mix very well. While everything looks great in the above photos, the moisture from the icing leeched into the fondant (slightly) which caused the lilies to collapse a little by the time the cake was brought out to eat. It still looked (and was!) yummy, but the flowers weren’t as perky.
Thanks for reading 🙂