Even though penguins have absolutely nothing to do with my grandma, we decided to make this cake for her birthday! Zach and I were heading over to her house on Sunday to celebrate her birthday and I had already planned on making her a birthday cake. But it was just going to be a boring throw-it-in-a-9x13-pan type of cake. I know, pretty lame huh? That's why we figured we might as well take it up a notch and add some fondanty goodness to make it all cute and stuff!
Started with just three layers of eight inch banana cake, but soon realized that it was going turn into one short and fat penguin. Ended up making another batch of cake and adding a fourth layer to the top! This was one tall cake! Filled and frosted the cake with cream cheese frosting. Holy yum!
Now for the fun part, or in our case not so fun part, covering the cake with fondant. I think we have covered about four or five round cakes with fondant now and every single time we end up with a nice smooth top but a skirting effect around the bottom. As we smooth our way down the cake we reach a point where the extra fondant starts bunching up and creates a ruffled look. This time we were able to cover up part of our imperfections by adding a little coconut around the bottom of the cake to look like snow. But we seriously need to figure this out. There has got to be some kind of trick that we are missing out on....
Anyways, here is our little guy. Ruffled look and all.
The eyes, nose, tummy, and feet are all made out of fondant as well. Cutting this stuff out was the easy part!
My grandma loved him! And that is all that matters! Don't ya love how grandparents look past the imperfections! I was telling her about our fondant difficulties and her response was "I would have never even noticed!"
Yum, yum, yum! Everyone said it tasted like frosted banana bread! But the cake was definitely more moist that the typical banana bread.
adapted from recipezaar
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1. Preheat oven to 300°. Grease and flour three round eight inch cake pans. I also cut out a piece of parchment paper to place in the bottom of the pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
5.Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. I also added in a sprinkle of cinnamon.
6. Divide batter among prepared pans (about 2 1/2 cups per pan) and bake in preheated oven for about fourty-five to fifty minutes or until toothpick inserted in center comes out clean.
7. Let cake cool for about ten minutes and then remove from pan and immediately wrap in saran wrap. This will help keep the cake moist.