Satin Ice Artist of Excellence, Heidi Holmon is a self-taught cake designer and owner of De la Crème Creative Studio located in Saint Louis, Missouri, USA. With a background in art and design, her minimalistic design ideals are evident in most of her work. Heidi has an eye for timeless style and loves creating deceptively simply cakes that showcase her passion for form and texture.
- 6×4” tall cake
- 8×8” tall cake
- Chocolate ganache
- 12″ drum cake board
- 40″ black ribbon (to trim board)
- 65oz Satin Ice Fondant in White
- 15oz Satin Ice Fondant in Black
- 4oz Satin Ice Gum Paste
- Americolor Dusty Rose Food Coloring
- Americolor Ivory Food Coloring
- Fondant smoother
- Royal icing
- Piping bag
- 5 piping tip
- Linked heart cutter
- Medium heart cutter
- Small heart cutter
- Tiny heart cutter
- Martha Stewart’s Damask Stencil (C403M)
- CK Products Gold Highlighter Dust
- The Sugar Art 24K Gold Disco Dust
- Vodka (or Everclear)
- Confectioner’s glaze
- 6″ cake dummy
- Fun foams
- Extruder gun
- Stippling brush
- Flat edge paintbrush
- Small paintbrush
- Sugar gIue
- Cardboard (for template)
- Rolling pin
- Cornstarch (cornflour)
- Vegetable shortening
- Rotary cutter
- Xacto knife (craft knife)
- Straight razor
- Quilter’s ruler
Colour 30oz of white fondant using two drops of Dusty Rose and one drop of Ivory for the blush colour. Colour 4oz of gum paste using two drops of Ivory.
Cover the board with blush fondant and smooth the surface before trimming the excess with a straight razor. Add black ribbon to the edge. Set aside to dry.
Cut a linked heart, six medium hearts, seven small hearts, and fourteen tiny hearts out of ivory gum paste rolled to 1/8" thickness. Allow to dry slightly before painting.
Mix a teaspoon of gold highlighter dust with enough vodka to form a thick liquid. Add A teaspoon of confectioner’s glaze to help the edible glitter stick once the vodka evaporates. Working quickly, paint the hearts with the gold mix and sprinkle with edible glitter. Tap off any excess and set aside to dry completely. Note: Gold Highlighter and Disco Dust are non-toxic and should not be consumed in large quantities. It is safest to remove these decorations before serving.
Cut one large 3.5x2.25” heart from ivory gum paste using the template and an Xacto knife.
Paint the large heart with the gold/vodka mix. Add a bit more vodka if the liquid is too thick. Sprinkle with edible glitter.
Cut a ‘30’ from a piece of blush fondant. Number cutters can be used if you find a set you like, but for a unique look, use a distinct font and create your own template. Transfer the design to cardboard, cut it out and use as a template with an Xacto knife to cut the shape out of fondant. Tip: Placing the numbers in the freezer for a few minutes will give you the time you need to handle them without distorting them. Brush sugar glue on the back and position on the glitter heart.
Place the glitter heart with numbers on a curved surface that matches the diameter of the cake to dry (a 6" cake dummy covered in fun foam works great for this). Once dry, tap off any excess glitter.
For the top 6” tier, cover with 30oz of blush fondant using the traditional draping method. Buff the top and sides to a smooth, satiny finish using a fondant smoother, then set aside to firm up slightly before applying the stencil. When the fondant has had time to form a crust, gently brush the top of the blush 6" tier with a small amount of shortening. Place the centred stencil directly onto the shortening covered top and press it down gently. The shortening holds the stencil in place, seals the edges to eliminate over dusting and provides just enough sticking power for the highlighter to adhere to. Apply highlighter using an up and down motion (not side to side) with a stippling brush until the area is completely covered. Carefully remove the stencil. Wipe off any excess shortening – the rest will be absorbed into the fondant for a flawless finish.
For the double-barrel 8” bottom tier, cover with 35oz of white fondant using the panelling method. Since the side will be covered with black stripes, cover the side first and then the top. This way, the join will not be visible on the finished cake. TIP: Covering cakes in ganache rather than buttercream gives a cleaner finish when applying fondant to tall tiers.
Measure the height and circumference of the finished cake (it should be close to 8" tall and 26" around). Use these measurements to space your stripes evenly on paper first. Tape this to your work surface. Prepare a sheet of wax paper by covering it with shortening. Tape this on top of the paper guide to help you line up the stripes.
Roll out a strip of black fondant 28” wide. Use a rotary cutter to cut two 1.75" stripes and four 0.5'' stripes. Paint the top and bottom edges of one of the 0.5" stripes with the gold/vodka mix before applying to the cake (you'II paint the front later). Working quickly to prevent drying, place all stripes face down on greased wax paper. Brush the back of each stripe with water, then lift the wax paper with stripes attached and wrap around the cake. The top stripe should sit just above the surface of the cake and the bottom stripe shouId sit flush against the board. Make sure all stripes are fully attached before peeling back the wax paper. Trim any excess along the seams making sure the stripes align.
Paint the front of the gold stripes using the gold highlighter and vodka mix.
Assemble the cakes. Finish the bottom edge of the blush tier with a small extruded string of blush fondant. Finish the bottom tier with a small extruded string of black fondant. Attach a large heart to the front of the cake using royal icing.
Attach the remaining hearts in a cascading pattern down the back in the same manner. Position the large hearts first, then fill in the spaces with the smaller ones. Brush away any remnant glitter and lightly steam the entire cake for a polished and professional look.
For more information about Heidi and her cakes, visit: www.delacremestudio.com