This book cake is a very simple cake to decorate and very popular with bookworms.
The book of love cake
Ready made rectangular cakes
Chocolate fondant icing, enough to cover and overlap the top and the spine.
Small amount of white or cream fondant icing, enough to cover 3 sides of the cake plus 2 inches over.
Edible gold dust
Edible gold paint
Take a sheet cake, or any rectangular cake and cut in to smaller rectangles.
If you wish the cakes to have a filling you could cut these horizontally and fill or just add one on
top of the other, sandwiched together by whichever filling you have chosen.
I had a small amount of ready-made chocolate fondant leftover but not enough to cover the cakes so I went in search of a recipe and this is the recipe that appealed the most.
Fondant Icing recipe (discovered at http://www.grouprecipes.com/12012/easy-fondant-icing.html)
* 2 pounds confectioner’s sugar, sifted (I replaced 1/8th of a pound with cocoa powder)
* 1/4 cup cold water
* 1 tablespoon unflavoured gelatine
* 1/2 cup glucose (found in cake decorating stores) or white corn syrup
* 1 1/2 tablespoons glycerine (found in cake decorating stores)
* 1 teaspoon desired flavouring (vanilla will give the fondant an off-white color)
US cup = 8 fl oz
In a large bowl (do not use metal), sift the sugar and make a well in the centre. In a small
saucepan, add the water and sprinkle the gelatine on top to soften for about 5 minutes. Begin to
heat the gelatine and stir until the gelatine is dissolved and clear. Do not boil. Turn off the heat and
add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of
sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff.
Add small amounts of confectioner’s sugar if the mixture is sticky.
Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container.
This icing works best if allowed to rest at room temperature for about eight hours before using,
particularly if the weather is humid. Do not refrigerate.
Do not refrigerate a cake with fondant icing.
I used chocolate fondant because I like that “old leather-bound book” look. You can of course make any colour book but i would suggest making it a strong color as opposed to pastel shades. This is usually made easier by using coloring gels instead of the liquid. You can also make some different coloured icing to use as bands on the book spine.
When I made these cakes it was a very hot day here in Oz so I made them as quickly and plainly as possiblewith minimum adornment.
When ready roll out the light colored fondant so it is long enough to cover the top-side,front-sideand lower-side of the cake. This will probably need to be done in 2 sections so make sure you will be joining them at the least noticeable point.
Form these edges around the cake making sure it can be folded over the top of the cake a small way and folds down the spine side at least an inch top and bottom.
I then used the hard plastic container the sponge came in to mark pages into each side.
You need to press firmly but beware of cutting all the way through.
Then roll out the chocolate icing in a rectangle larger than the cake. I rolled it out on some greaseproof paper that I had crinkled up. This gives the slightly cracked texture of old leather. It also cuts down the amount of cornstarch needed when rolling if you use a cover of greaseproof paper. if you do have some trouble with sticking use your fingers to gently dust the surface with the cornstarch.
Then place the icing over the cake making sure you have just enough to double back the edge to form the book lips. This also makes it nice and thick and helps it to hold shape. If you start at the spine side it makes it easier to allow an extra amount of fondant to shape more into a rounded spine
Run your finger or thumb from the top of the book to the bottom making a small indent helping to define the spine.
Roll some chocolate fondant into 3 little skinny sausage shapes which you will run along the base of each side to creat the “hidden” side of the book cover.
Then it’s time to decorate at will.
I dusted the pages with gold dust to get that old-fashioned effect.
I then took some scrap-booking letter stamps and imprinted the title of the book on thje front. Iwould of also done the spine this way if it was not so hot (or if I had some freehand talent )
I then used the imprints as a guide for the gold paint. I did find I had to use a smaller brush than the one that came with the paint but could probably of used an even smaller brush, say eye-liner brush thickness.
I had to gently manipulate the icing a little more due to the heat, then I added the second cake to the top
Voila! The cake is done.
Some additional suggestions would be to make a big stack of books for more guests. Usingdifferent coloured books or perhaps make them smaller and have them standing upright a labookshelf.
You could even add a bookend at each side.
2 book cakes stacked together make a bigger cake for more servings
Tags: book, cake, chocolate fondant, leather, novelty, shaped