Sofia the First Cake
This Sofia the First Cake was made for the daughter of a friend. She told me her daughter loves Sofia the First and my response was, well, let’s give her a Sofia the First cake then. She was thrilled when she saw her cake. It was altogether a heart warming experience.
The cake sponges used here is a Raspberry Butter Cake (recipe soon) frosted with Vanilla Buttercream. All the design work was done with Marshmallow Fondant.
The tiara on top of the cake was also made out of marshmallow fondant. A tutorial for this can be found here.
The cakes makes use of a lot of sugar pearls. I made my own pearls using fondant. A tutorial for this can be found here.
A tutorial on how the entire cake was made can be found here.
Below is a tutorial on a Sofia the First Cupcake Cake I made in the past. Do check it out.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
This is so beautiful! Hello Terry thumbs up to you and your work . I’m trying my hands on marshmallow fondant using your recipe and chocolate butter cake for my daughter’s first birthday. I’m so anxious about the outcome as I have never done this before, I hope I can have a beautiful result too when I’m done. please I have few questions : 1- the birthday is on Saturday, I want to bake and complete the work before the day but I’m scared, as I don’t know if the cake and fondant will be fine before Saturday. ( that’s if I do it today for example ) 2 – I don’t have a bench scrapper, wondering if I won’t need Crisco. ( I am based in Republic of Benin and I couldn’t find Crisco anywhere yesterday. I’m sure it’s called another way in French. so I just hope I won’t be needing it. 3 – the marshmallow I found is mixed with white and pink, how do I go about that? 4 – I know you are a Nigerian, but I don’t know if you make your cakes in Nigeria and if marshmallow is good for our hot weather. Please pardon my too many questions. I do hope to get a response. Have a lovely day.
Hi. (1) For Saturday, you can bake on Wednesday, wrap and keep in the fridge; frost on Thursday, return to the fridge; cover with fondant on Friday all ready for Saturday. If you do not have access to a fridge or constant power supply, then bake it on Thursday and cover with fondant on Friday. (2) You can work without a bench scarper or shortening (crisco). It would however be a very sticky experience for you. (3) You will end up with pink fondant unless you separate both colors. (4) I am based in Canada. MMF can work in any weather. All the best.
Thanks a million. God bless you.
You are welcome.
Thanks again Terry. My cake turned out well; I love the marshmallow fondant , it’s so easy to make and tastes a lot better than the regular fondant. Thanks!
You are welcome.