Happy Monday!!! Hopefully you are enjoying a Monday off for President's Day! Sam doesn't have today off which kind of stinks, but then again, we leave for WHITEFISH, MONTANA IN THREE DAYS - rough, I know... so I think he'll survive today.
We are so stinkin' excited!!! I've heard so many great things about Whitefish, it looks absolutely beautiful there and I LOVE any chance that I get to do some more snowboarding. It's going to be so much fun, I cant wait to share it ALL on The Brilliant Balance 🙂 You can follow along on my snapchat: amandawaltman and my Instagram @amandkwaltman and then I'll of course be sharing here on the blog.
We are home for exactly two days. So today looks like a ton of laundry, this easy and delicious crockpot Chicken Enchilada Soup for dinner, and emails upon emails. Also wanted to share this cute pig cake that I made for a family friend's birthday recently. It was only my second time working with fondant - and that stuff is kind of tricky! But I hope you like it. I got the idea from Pinterest!
What you need to make the pig cake:
- One 9 inch round cake pan
- One 6 inch round cake pan
- Duncan Hines Signature Moist Cake Mix-Confetti-16.5 Oz-2 Pack
- 2 of your favorite icing (either already pink or buy some pink coloring)
- Satin Ice Vanilla Fondant Baby Pink 2 lb
- Wilton White Decorator Preferred Fondant Pack 4.4 oz.
- Wilton 609-1192 Black Food Writer Edible Ink Markers (2-Pack)
- A pretty pink ribbon
- Wilton 10-Inch Cake Circle, 12-Pack
- Wilton 1907-1356 Fondant Smoother Backer
- Grease and Bake two 9 inch rounds and two six inch rounds. Let cool completely before removing from pan.
- Set first 9 inch round layer on a cake board and cut the rounded top off with a long serrated knife to make the cake top evenly flat. Ice first round top with pink icing.
- Set 2nd 9 inch round layer on top of the previous one. Shave and ice top and all of the sides on both layers. Set both layers in fridge while you work the fondant.
- Grab some pink fondant. Knead it, roll it out on a powdered sugar surface (big enough to cover both 9in rounds). Take cake out of fridge and then transfer fondant to cake by draping it over the rolling pin and moving it over the cake into position.
- Smooth out the fondant (with your fondant smoother) starting from the center and working your way out and down and around the sides. This part was kind of tricky for me! Just work patiently.
- Place one of the six inch rounds on a separate cake board. It's easiest to do the same thing for the six inch rounds separate from the 9inch rounds because it's hard to cut the fondant on top of the other cake rounds. Does that make sense? So you'll do the 6 inch rounds separate and then put them on top of the 9 inch rounds at the end. So shave and ice and stack the six inch rounds. Ice all the way around and place in fridge.
- Knead and roll out fondant enough to cover both stacked six inch rounds. Transfer, drape, smooth.
- Ice top of 9 inch round to act as a glue for where the six inch rounds will go.
- Transfer the six inch rounds onto the 9inch rounds.
- Decorate as pictured or make your pig look however you want!
- Leave a comment if you need any clarification because I know that was kind of a ramble shamble 😉
Extra notes that might be helpful:
- I used this fondant guide for reference
- I brushed the powdered sugar off of the fondant with a bristled pastry brush - one you would use for basting.
- To make the ears and nose stick to the cake, I wet the fondant a little bit and it sticks great!