Monday, April 9, 2012

8 hour Eagle Scout Cake

Friday night was spent making an eagle scout cake for a young man in our Church.  I agreed to do the cake a few weeks ago and then managed to plan a trip to Portland the first two days of the week.  Not a problem except that I had to be in Portland Wednesday and Thursday as well.  I got home on Thursday afternoon exhausted which meant I only managed to make a few batches of fondant before falling into bed. 

That meant I had to make the cake, cool it, frost, cover and decorate it after work on Friday.
I left work just a bit early, went to the store and came home to get started.
The cake was red velvet and the frosting was cream cheese.  Very traditional.  The only problem is that traditional red velvet cake isn't as movable as a sponge cake.  Sponge gives some as you move it.  The red velvet did not.  It was a challenge.  Bob had to help me stack it and it was still pretty scary.  
But it worked.  

While the cakes were baking (I made three layers) I made two batches of the cream cheese frosting.  I figured I'd have a bunch left over but I didn't want to take any chances.  Good thing because I used it all.  It was a big cake.  Then I had to finish the fondant, roll it out and cut out the design. Bob helped make sure the design was scaled correctly and had the necessary details.  Nick helped as I rolled out the fondant to cover the cake.  It was a lot and it took all I had to get it rolled out.  

We finished up around 11:30 pm just in time to take it up to the Church so it would be there for the celebration on Saturday.  (There was a baseball game on Saturday and we had to leave town around 6:30 am so it had to be there before we left town).  Next time I will make sure I don't leave town the majority of the week I'm making a cake.  I didn't like the feeling of being rushed.

Side view before we added the border

 Not to bad for an 8 hour cake.