My father loves carrot cake. I always thought it was a bit strange to stick a vegetable into a cake and hope for the best. It just doesn’t make much logical sense to me.
Turns out, quite a few people disagree with me.
Hence why carrot cakes are so freaking popular.
We got a new lounge suite…one that Cat loves.
Bare with me, this is going somewhere.
To get this new lounge suite, we had to borrow my friend’s husband’s van. We took the long trip to Newton Abbot (it’s really not that far) and got our new green lounge suite which I hated and am only very slowly coming to enjoy.
To say thank you for the borrowing of the van, I baked Keith a carrot cake.
He liked it…he called it ‘ansome…which in Cornish means “My god this is a good carrot cake”.
So thanks, Keith!
I also want to say that this is the first time I’ve ever used fondant to cover a cake.
I’m not too keen on it as a covering, I think it’s a bit of a waste of time because there’s already perfectly good cream cheese frosting. But it does make the cake look clean and beautiful. And I got to make those amazing little flowers and butterflies using my new plunger fondant cutters. They’re incredible.
Luckily, Keith liked it.
Now here’s a little tip. Straight from me to you.
When you cover in fondant, you need to ice your cake then stick it in the fridge to firm up. Then you take it out and you cover it in frosting again and then you cover it. So that the fondant will stick and so that you have something tasty on your cake.
So, having said this, the frosting does not have to be pretty. It’s going to be covered.
Let me show you.
I have no new recipe for this carrot cake because this one is my go-to. But let me tell you why it looks different. I got new baking tins and they are smaller than my previous spring form tin.
They come from Tesco and I think (don’t hold me to it cos I cannot remember) they might be from the This Morning range by Prestige. They are amazing. They’re the kind of tins that you slide the bottom plate in and when you bake your cake, you pop a tin can underneath the tins and push the cakes out from the bottom. So much cleaner than springform tins!
Samantha
I’ve never even considered fondant a possibility on those rare occasions that I bake a cake. I wouldn’t know where to get it. One thing’s for certain. I’d be more than happy if I could create a cake that looked even half as good as the beauty you created. You really did a wonderful job and made a cake that looks professionally decorated. Very impressive.
In the UK we have a problem getting fondant (well we did, it’s now more readily available) so this is techincally Ready to Roll Icing. At home we watch Ace of Cakes and Cake Boss and they use fondant and modelling chocolate a lot so I thought I’d give it a go.
I took me AGES to get this right. It falls funny and it gets sticky when it gets warm so it was a whole new experience. I suggest you try it out sometime. It’s something fun to play with.
Thank you for all the lovely compliments. You’re always so supportive.