No time now? Pin it for later!
Over the last couple of months, I have had a very hard time being inspired to write. For me, not much has changed. I am baking just as much I was before, I guess I just haven’t gotten excited about anything lately.
I am trying to get back on track though.
In order to make a champagne bottle cake, the key is having a good, cold, dense cake to work with. Fluffy moist cakes do not carve well. Luckily, my vanilla cake recipe does seem to work well (most of the time).
To start this cake, I baked my cake in a sheet pan. Then I printed out the image I was working with exactly the size I wanted the finished cake to be.
Then, working in sections of the bottle, I cut rectangles of cake to size, so I could start carving.
When I was happy with the shape of the bottom layer, I crumb coated the layer, to trap crumbs and to give the next layer something to stick to. I sliced cake sections at an angle, then arranged them on top of my first layer.
It was tricky to get the layers crumb coated, but definitely necessary to start creating the final shape for my cake.
I put the cake back in the refrigerator and let the crumb coat firm up before adding my final coat of icing. I tried hard to get the final coat as smooth as possible for the fondant, but I definitely need more practice. 🙂
Using the printed image of the bottle, I rolled out my fondant to the correct size while the final coat of icing was firming in the refrigerator.
I gently transferred the fondant onto the cake, and carefully started smoothing with gloved hands coated in powdered sugar.
When I was happy with the fondant’s smoothness, I trimmed off the excess, tucking the bottom edge under slightly.
While the fondant was still soft, I worked on adding detail to the cap of the bottle.
Using royal icing, I carefully piped the detail onto the body of the bottle. I then let it all sit at room temperature so the fondant could start to set and the royal icing could dry.
A few hours later, the royal icing was dry enough to begin painting the body of the bottle.
It took several coats and several colors to achieve a look that was close to the color of the alcohol.
To finish up, I added the wording on the cake board and placed an edible image of the label on the cake.
When the cake was dry, I painted on the last details with gold.
As with any cake, what seems daunting at first is achievable if you just take it one step at a time.
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