Remember a few weeks back when I was trying to decide what cake to make my son for his birthday? well we finally decided on a Horton hears a who cake. I was planning to make him a 2 tyre cake with Horton on top and the other characters on the sides. Sadly his sister’s final exams were rescheduled and his birthday landed right in the middle of them. So I had two choices, either postpone the birthday till after the exams, or make a small cake and a minimal party. I went with the second because I think a birthday loses meaning when it is celebrated on another day.
I can tell you that the birthday boy was extremely happy with his cake but he would not allow anyone to touch Horton..he is still in the fridge (Horton that is lol )and my little boy goes to check on him every 10 minutes..he opens the fridge …HOOOOOOOOOTEN (that’s what he calls him).. he smiles and closes the door..
To make the Figure I tried something new. Rice crispy treats figures. I have seen the technique before and now felt like the right time to try it. It was a lot of fun and much easier than trying to carve it out of cake, and on the plus side it is edible and yummy 
on the down side I couldn’t get a smooth outcome. Next time I will pulse the rice crispy cereal a bit before using it to make the treats, I think that will help give a smoother texture
Another change I attempted this time is to use ganache under the fondant instead of butter cream. I have never been a big fan of butter cream. It is too rich and when layered under fondant, the sweet component kind of gets out of control.
The filling this time was cream patisserie. I love the velvety smooth texture of it and it is a beautiful compliment to anything it is paired with.
Horton hears a who cake
Cake recipe (my regular butter cake. recipe here)
Bake your cake and allow it to cool (It would be even better if you would do this the day before)
Divide your cake into 2 or more layers
Brush with simple syrup .
Fill with cream patisserie (recipe follows)
Frost the cake with a thin layer or ganache.(recipe follows)
Place in the fridge for 10-15 minutes.
Roll out your fondant on a sugar dusted surface or on some wax paper
Carefull transfer the fondant and drape it over the cake and smooth gently.
Decorate to your heart’s desire. I used cookie cutter and small fondant balls of different colors
MMF(marshmallow Fondant. Step by step tutorial here)
For the cream patisserie (recipe from joy of baking)
Ingredients
1 1/4 cups (300 ml) milk
1 teaspoon vanilla extract
3 large egg yolks
1/4 cup granulated white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch (corn flour)
Instructions
In a medium-sized heat proof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.
Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
Remove from heat and immediately Stir in vanilla
Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
Chocolate ganache
Ingredients
2:1 chocolate to cream (is you use 200 grams chocolate you need 100 ml cream)
Instructions
Chop the chocolate or
pour the cream over the chocolate.
Microwave using 30 seconds intervals.
After each interval stir the mix gently.
When the chocolate melts completely and the mixture is smooth, your ganache is ready.
Allow it to cool to room temperature
Rice crispy treats (RCT)
1 box rice crispy cereal
1 bag mini marshmallows
1 tablespoon butter
Grease a microwave bowl with butter, add the marshmallows and butter, microwave in 40 second intervals stir after each one. (You can melt your marshmallows over a double broiler if you don’t have a microwave)
Once the marshmallows melt completely add the rice cereal and stir untill combined.
Wait 5 minutes for it to cool.
Start making your figures
I formed the tummy, front and back legs first
Head (I inserted tooth picks in the head to help hold it to the body when assembled) and number 2.
The assembled pre- fondant Horton (assembled just to check shape, you need to cover each part with fondant first)
Allow to dry over night if possible (I didn’t have that luxury)
Cover each part with fondant then assemble and add the details you want.
Anonymous
/ December 11, 2012HORTON
CXXXVBB
A_Boleyn
/ July 5, 2012Oh … my … goodness!!
How did I miss this post?
You’re SO amazing.
Sawsan@ Chef in disguise
/ July 5, 2012You are too kind
Thank you for taking the time to leave a comment at this post too. I really appreciate it
Tasty Veedu
/ May 28, 2012Posted on my blog,take a peek:http://tastyveedu.blogspot.in/2012/05/fondant-birthday-cake.html
I still can’t believe I’ve made my first fondant cake!Thanks a million Sawsan… I couldn’t possibly have done it without your lovely blog!
Sawsan@ Chef in disguise
/ May 28, 2012heading over right now
I am really glad I could help, thank YOU for trying my recipes for your nephew’s birthday
Tasty Veedu
/ May 27, 2012Finally!!!I made my very first fondant cake..used your cake recipe,marshmallow fondant recipe,cream pattiserie recipe and added a bit of cocoa to your buttercream recipe…everyone loved it…ill be uploading the pics on my blog soon,but as i promised a pic as soon as possible ,jus visit this link:http://www.facebook.com/photo.php?fbid=461317650549519&set=a.102159849798636.5245.100000138652450&type=1&theater
Sawsan@ Chef in disguise
/ May 27, 2012Yay! I was waiting for your comment!
I am so glad the cake turned out so well, it is really beautiful and the colors you chose are wonderful.
Hats off to you on a job well done and Happy birthday to your sweet nephew
Tasty Veedu
/ May 24, 2012Should i store the fondant in the fridge or at room temperature if i make it 2 days before??
Sawsan@ Chef in disguise
/ May 24, 2012You should store it wrapped tightly at room temperature, if you store fondant or a fondant covered cake in the fridge the humidity will soften the fondant and causing the colors to bleed
Tasty Veedu
/ May 21, 2012It contains sugar,vegetable oil,fat reduced cocoa powder(13%),wheat flour,whey powder & emulsifiers. These are the hints given on the packet:
It is easy to melt and gives a perfect glossy finish every time.
It is ideal for use as an ingredient in recipes or as a covering for cakes, fairy cakes and tray bakes.
Sawsan@ Chef in disguise
/ May 22, 2012I am not sure it wil work. You can try and if it doesn’t work, you can scrape it and use buttercream as a base under fondant, you can find my recipe for buttercream in my princess cake post
Tasty Veedu
/ May 19, 2012What size cake tin did you use??did you double your usual cake recipe for this cake?can i bake the same recipe in a 9″ cake and divide it into layers?how do you cut it into such neat layers btw…sorry for soo many questions at once,I’ve bought all the ingredients for the cake and fondant…nephews birthday on 26th and I’m really nervous since its my first fondant cake.bt however it turns up I’d definitly post the pics for u,cuz I dont think I would have dared to do the fondant cake if I hadn’t stumbled upon your blog…:)
Sawsan@ Chef in disguise
/ May 20, 2012The pan you see is a 20 by 23 cm which is not one of the standard sizes but it takes 9 cups so a 9 inch round cake pan should be fine. Try measuring how many cups of water your pan takes. If it takes around 9 cups then it should be fine.
For this cake I did not double the recipe, if you double the recipe you will need 2 pans, it really depends on how many people you need to feed.
I cut it using a trick I saw on TV. Measure the thickness of the cake and half it and put tooth picks at the half mark all around the cake and cut immediately above the toothpicks using them as your support and guide.
Please don’t appologize, ask as many questions as you want, I am happy to help. Happy birthday to your nephew and I really can’t wait to see the results and hear about the cake.
Remember take it easy and enjoy it and take your time, you will get better results if you don’t rush things. Try to work at a time when your kitchen is not too hot, hot weather makes fondant sticky and easy to tear. You can make the cake two days in advance and the fondant can be made up to two weeks in advance and you can assemble the cake on the same day or the night before.
Tasty Veedu
/ May 20, 2012Aww…u r so sweet!!I was wondering about how early i can make the cake and I thought it would be a bother to ask you soo many questions,so left it out…but you’ve answered it evn b4 i put de question up..i cant wait to make the cake…I have just one more question regarding chocolate ganache,I’ve bought a bar of Dr.Oetker’s Chocolate flavoured Cake Covering Bar…is it possible to make chocolate ganache using this bar?I bought it by mistake thinking its cooking choc bak frm saudi n nw m bak home in india…its really difficult to get a good quality bar of cooking chocolate here(btw de climate here is VERY hot ryt nw…:S…will try making fondant at night because its cooler then)
Sawsan@ Chef in disguise
/ May 21, 2012I am glad my comment was helpful, please ask as many questions as you want
can you tell me what the ingredients in the Dr Oetker’s chocolate flavored cake covering are? and what are the instructions to prepare it. I don’t think we have this here and I am not sure if it will work in the ganach but if you give me the ingredients maybe I can help you more
As for the fondant, definitely make it at night if the weather is too hot.
thedrivencook
/ March 5, 2012You are so talented. Amazing cake!
Sawsan@ Chef in disguise
/ March 6, 2012You are too kind Ashley
Eva@ kitcheninspirations.wordpress.com
/ September 22, 2011Amazing, this is a really expert looking cake. I take my hat off to you — I like to spend time in the kitchen, but this just looks like waaaaaaaaay too much effort. Beautiful.
thefooddoctor
/ September 23, 2011Thank you kindly..I love making my kids birthday cakes..the whole experience and mess make ir memorable
Eva@ kitcheninspirations.wordpress.com
/ September 28, 2011Do you make the fondants? You are so talented!
thefooddoctor
/ September 28, 2011You are so sweet Eva
Shireen
/ June 8, 2011That is FABULOUS Sawsan! You are a true artist! You’ve done a wonderful job! Happy birthday to little Bibo and many many happy returns to come! I’m sure that cake made him over the moon!!! My children are already big fans of yours… they loved Horton and laughed their brains out about Bibo checking on Horton every 10 minutes! Really SWEET!
thefooddoctor
/ June 8, 2011Thank you Shireeno
Give your kids all my best..
Thank you for the sweet wishes for Bebo
Miss Anthropist
/ June 6, 2011This is absolutely precious! Thanks for demonstrating how to make the rice treat figures–I definitely learned something new
thefooddoctor
/ June 6, 2011Thank you Nourhan..that is the best part about blogging..you meet new people and learn something new every day
Caroline
/ June 5, 2011Wow, great job with this cake, I’m so impressed! Too cute how your son keeps checking on HOOOTEN. I’m sure I would too. Wouldn’t want anyone ruining that masterpiece!
thefooddoctor
/ June 6, 2011Thank you Caroline…I really appreciate your kind comment..
kouky
/ June 5, 2011waou!! ton gâteau est superbe!! je suis impressionnée par tous les détails que tu as parfaitement réalisés!! très bon anniversaire à ton fils!! bises!
thefooddoctor
/ June 6, 2011Thank you for stopping by and your kind comment
I asked my best friend to translate your comment for me because I’m not that good at french
will reply to you in details soon
thefooddoctor
/ June 11, 2011Merci pour visiter mon blog et pour tes gentilles commentaires! Je te remercie pour tes souhaits d’anniversaire
Etaf
/ June 5, 2011woooooooooow
are you planning to kill me sona,
Etaf
thefooddoctor
/ June 5, 2011Noooooooooooooo! Definely not!
b3eed el shar
Miss you so much Etaf
lisamichele
/ June 5, 2011WOW..what a cake! I’m not a huge fan of fondant, but with skills like yours, I’d buy it from you in nano-second, ‘and’ eat the fondant! lol
thefooddoctor
/ June 5, 2011Lol
I did not use to eat fondant too until I came across this recipe at cake central, it actually tastes “good” and you can manage to take a bite or two..
Thank you Lisa for stopping by and for your kind words
Kate@Diethood
/ June 4, 2011Oh how I wish that I could sculpt a cake like that… you are amazing!!! That is one incredible cake!
thefooddoctor
/ June 4, 2011eva626
/ June 4, 2011my sister once made a cake for my dad’s bday out of rice crispies but it wasnt as cool as yours!!! it was just a big square with piles up layers with chocolate frosting on top..
thefooddoctor
/ June 4, 2011Eva I can’t tell you how much your sweet comments and everyone else’s mean to me..Thank you so much
fatisrecipes
/ June 4, 2011Wow… don’t you have some talent, there….
Who am I kidding, you’ve got HEAPS of talent! It looks amaaazzinngg…
I can imagine my elephant (if I were ever to make this) looking a bit lopsided with severe down syndrome….
He’d be a very unhappy elephant, indeed.
……………..who ate it?
thefooddoctor
/ June 4, 2011Thank you Fati
and I’m sure if you made an elephant, it will be super cute.
No one ate it yet…it is still in hte fridge under heavy observation from the birthday boy lol
fatisrecipes
/ June 5, 2011thefooddoctor
/ June 5, 2011hehehehe
It is all gone now..so sorry
Nami @ Just One Cookbook
/ June 4, 2011OH MY GODNESS….. Sawsan! You are crazy! (in a good way, of course
). Or I should say you are amazing!! I am 100% sure your son was thrilled to see this. I am, right now. Great job! If I made this kind of cake, I think I would be taking pictures of this creation and would forget it’s birthday celebration. Haha.
thefooddoctor
/ June 4, 2011Loool I wish I had the time to take more pictures but with the exams and all there was very little time.
I’m really glad you like it…I can tell you that my son loved it so much..and that was the whole point…to make him happy
Claire @ Claire K Creations
/ June 4, 2011WOW is all I can say. That is an awesome cake. Well done!!!
thefooddoctor
/ June 4, 2011Thank you so much..You are too kind
Erin
/ June 4, 2011HOW COOL!!!! I love that you make parts of it out of rice krispie treats. It looks amazing!
thefooddoctor
/ June 4, 2011Hi Erin..it was really fun to make it with the rice treats..and it holds up better than fondant..
thank you for your sweet comment
ChefMom
/ June 4, 2011This is absolutely amazing! My kids would flip! I’m so terrible at cakes and am always so impressed when I see a good one – and this is a seriously good one! Wow! (I love the fridge door story too! So cute!)
thefooddoctor
/ June 4, 2011Thank you so much for the sweet words…I was horrible at cake making and decorating but I kept trying…I will keep the number of cakes that didn’t even make to the table a secret lol but believe me , time after time you get better and the best part is that it is a wonderful thing to do with kids…they have a blast helping
Kate from Scratch
/ June 4, 2011This is so adorable! My kids love Horton and you have truly made it/him come to life. Woderful job!
thefooddoctor
/ June 4, 2011Thank you Kate..it was really fun to make it and I am glad he came out recognisable hehehe
Tanvi
/ June 4, 2011Sooo cute..I am sure your son would have loved it.Very good job on decoration!!
thefooddoctor
/ June 4, 2011Thank you Tanvi
Glad you like it
theveryhungrybookworm
/ June 4, 2011Oh. My. Goodness. I love this. I may need to send this link to my mom as a hint for my birthday. I think she would get scared the second she sees the word “fondant.”
Favorite line in the movie: “You just take care of that meatball sir and leave the freaking out to me!”
thefooddoctor
/ June 4, 2011Loooool I love that qoute too…
Mine is when Vlad says..I’ll do it in exchange for that little kangaro
Roody: Muuuuuum!
Quiet Roody…mummy is thinking it over
Wendy Irene
/ June 4, 2011That is such an awesome work of art! What a fantastic artist you are! Have a wonderful weekend
thefooddoctor
/ June 4, 2011Thank you so much Wendy..hope you have an amazing weekend too
Angela
/ June 4, 2011wooooow sawsan . reallly amazing !!!!! and say happy birthday to bibo and kis him for me <3 <3
but I'm not sure i'll succeed in making sponge cake can i make any english cake and just cover it with fondant? and how many cake molds i'll need? one or two?
sooo innocent birthday cake
i'm very confused about my son's i decided to make sponge bob cake couse day by day he loves him more
thefooddoctor
/ June 6, 2011Sorry for the delay Angela..
You can make any cake you like as long as it is some what firm and not too crumbly.
The number of cakes you will need depends on how big you want to make the cake..
Ginger
/ June 4, 2011Wow, this is phenomenal! I cannot get over how perfect Horton looks! You have such talent, I am envious! Have a wonderful time at the party!
thefooddoctor
/ June 6, 2011Thank you so much Ginger..your sweet words mean alot to me
Maris (In Good Taste)
/ June 3, 2011This is a masterpiece! I really thought the elephant was a toy! Magnificient!
thefooddoctor
/ June 3, 2011Wow! You made my day Maris
Rufus' Food and Spirits Guide
/ June 3, 2011Holy cow! Or should I say elephant. This is just fantastic! I’m so impressed. Also, I think you were smart to go with rice krispies seems like they’d hold up better to a 2-year-old!
thefooddoctor
/ June 3, 2011Thank you Greg and yes you are right..a Horton made of fondant would not have made it to the party…he is still in the fridge and my little boys goes to check on him every 10 minutes..he opens the fridge …HOTEN(that’s what he calls him) ..he smiles and closes the door
My BlogJect
/ June 3, 2011That elephant is so bloody creative! never heard of horton… but seriously impressed with the cake decorating effort! Your son is very lucky!
thefooddoctor
/ June 3, 2011You are too kind..I’m the one who is lucky to have such sweet readers
metrocakegirl
/ June 3, 2011GREAT job!!! This is fantastic.
A tip that might help you get the smooth results you are looking for, after molding the rice treats, paint melted white chocolate over the surface, and let dry, it really makes a big difference. That being said, Horton looks pretty darn smooth to me. Again, what a great job!
thefooddoctor
/ June 3, 2011Thank you so much for the tip and the kind words…will do the white chocolate next time