I thought a “Book Cake” would be an appropriate choice for a school principal’s retirement party. I was told she likes to read and likes chocolate cake, so….
I didn’t have a rectangular cake board of the appropriate size (13”x17”,) nor did the local stores, so I made one from cardboard and food quality cellophane.
I made two 11×15” Extreme Chocolate Cakes and refrigerated them for a couple of days. When crumb coating, I like to cool (and firm) the cakes. Also, I make my buttercream frosting a little thinner when using it for crumb coating..
One batch of marshmallow fondant was divided 4:1. The large portion formed the edges and were striated to resemble pages of a book. The small portion was colored with the school color “yellow.” The white fondant was wrapped in plastic and left to rest for a couple of hours. The yellow portion was rolled out between parchment paper sheets. I use chopsticks of various sizes to roll the fondant into the desired thickness. The yellow fondant sheet was left to dry slightly, uncovered on a thin bed of powered sugar. After an hour or so, brush some additional sugar on the top of the sheet and flip it over, letting it rest until dry to the touch. I used the yellow to make the letters for the title and spline. (See the top of the pictures below. If they are dry, they are easier to punch out.
When the white fondant is firmer, roll three pieces long and wide enough to cover the edges of the cake. Use a sharp tool to score the fondant lengthwise to represent the pages of the book.
Before covering the cake with fondant smooth the surface of the crumb coat by wetting gloved hands and rubbing them over the surface. This also helps wet the crumb coat so the fondant will stick.
Cut the sheets of white fondant to be an inch longer and wider than the sides of the cake. Press them on, smoothing the joins on the corners and trim the top to be just wider than the book. Cut the bottom off even with the bottom of the book.
Make another batch of fondant. (Note to self: be sure to use fresh, mini-marshmallows. Life will be much easier.) This batch will be the book cover and can be colored “school blue” in the mixer. Once the consistency and color is correct, transfer the fondant to a vegetable-shortening-coated-surface and knead the fondant with gloved and grease covered hands to be sure the fondant is a uniform consistency and color. Let it set for an an hour, wrapped in plastic.
Roll the fondant out on a well sugar dusted table to be two inches wider and longer than the book. In my case it was 16”x16” and I used a 1/4” chopstick to roll it an even thickness. Fold it in half and carefully transfer to the cake. Trim to size and cut thin long pieces to be the bottom cover of the book. Paint water along the bottom edge and apply the thin pieces.
Use the yellow fondant and apply as reinforcements to the corners of the top of the book and thin pieces on the bottom corners. Two more short thin pieces were added to the spline. Wipe the book cover with a damp paper towel. This removes any residual sugar and makes the fondant sticky so the letters will adhere. If the fondant is still too soft, push a toothpick into the top corners to hold it in place. Just remember to remove the toothpick before delivering the cake.
If you have the talent you can brush or pipe the lettering on after the fondant dries. My handwriting is all but illegible so I opt to punch them out and place by hand.
Extreme Chocolate Cake
Makes two 9” round cakes
(Makes one 10’ ROUND CAKE [and two 5”] – quantities are in parenthesis. Or one 11”x15”x2” sheet cake.)
• 2 cups white sugar (3)
• 1 3/4 cups all-purpose flour (2 2/3)
• 3/4 cup unsweetened cocoa powder (1 ¼)
• 1 1/2 teaspoons baking soda (2 ¼)
• 1 1/2 teaspoons baking powder (2 ¼)
• 1 teaspoon salt (1 ½)
• 2 eggs (3)
• 1 cup milk (1 ½)
• 1/2 cup vegetable oil (¾)
• 2 teaspoons vanilla extract (3)
• 1 cup boiling water (1 ½)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. (SEE QTY FOR 10” CAKES)
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa,
baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an
electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. (For cupcakes,
portion ¼ scant cups in each cupcake paper.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205F internal temp. Cool for 10 minutes before removing from pans to cool completely.
• 1 package (16 ounces) white mini marshmallows
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners’ sugar
• 1/4 cup solid vegetable shortening
- Grease your mixing bowl and a glass bowl that can be used to melt marshmallows in the microwave.
- Place the marshmallows, water and flavoring of your choice in greased glass bowl and microwave on high at 30 second intervals.
- Stir every 30 seconds until marshmallows are completely melted, about 2 minutes.
- Sift one half of the 2 pound bag of confectioner’s sugar in a greased mixing bowl. Make a well in the center of the confectioner’s sugar and pour in the melted marshmallows.
- I use the paddle attachment for my KitchenAid mixer for this first part of the mixture.
- Mix until all the melted marshmallows are incorporated in the confectioner’s sugar.
- Mixture will be thick but still runny.
- Sift the remaining half bag of confectioner’s sugar into the melted marshmallows.
- Mix on low until it comes together.
- Change to your dough hook attachment as this will get extremely thick.
- Fondant will be very thick and have a dough like consistency
- Wrap fondant in saran and make sure no air gets to it.
- Rest fondant for at least an hour before use.