I really love how this cake turned out. I came up with 3 sketches for my husband’s coworker who had an 8-year-old daughter that wanted me to make her 1st Communion Cake….I was so honored and with only a week’s notice and a trip to DC in the middle of it, I couldn’t resist. Luckily, she picked my 1st and favorite design so I was super excited about making it. The cake was a 9” round white almond sour cream cake filled with white chocolate mousse, covered in white chocolate Ganache then marshmallow fondant.
I made the chalice using a little plastic cup as a mold and the stem was made into 2 separate pieces. Once it was all dry, I dusted the chalice in pearl luster dust to give it some shine. I also filled the chalice with 3 Communion Bread’s made from gumpaste.
The pink and white blossoms were made with a 5 petal cutter in 3 different sizes. I used a diamond candy mold to hold each blossom as they dried….worked perfectly. Once dried, I dusted each with luster dust in both pearl and pink.
My favorite part was the Rosary that wrapped around the entire cake. I piped each bead with royal icing then painted them with pearl luster dust. I had not done any type of swag design before and worried about the spacing of each section being even so I drew up a template to help me get everything perfectly and evenly placed around the cake (I do admittedly confess that I am a bit OCD-ish).
The cake sat over a square baseboard covered in a very light pink fondant and adorned with a pink ribbon. I also added some blossoms to the board to dress it up a bit. I was extremely happy with how beautiful the cake turned out and hoped she enjoyed it as much as I enjoyed making it…couldn’t help but think back to my 1st Holy Communion and at how special that day was.
I did remember to take some step by step pictures of the cake being covered in Ganache which I’ll post later. I love working with Ganache so much better than buttercream under fondant…It also tastes divinely delicious!
Update: Here is my blog post about Covering a Cake in Ganache with recipe