I want the best results for the least amount of work. I don’t use sugar paste flowers, pulled sugar or fiddly bits that can melt or break off. I like rustic, unfrosted cakes like my Naked Cake, or cakes covered in sprinkles to hide any imperfections like my Celebration Cake. And of, course this celery stamp cake. Why? Because you don’t need to kill yourself to get a beautifully decorated cake.
For this cake, I used my Master Recipe for Victoria Sponge Cake. In Ireland, it’s the main plain cake we eat. It is great for decorating or just served simply with jam and freshly whipped cream.
I used Homemade Fondant to cover the cake. Homemade fondant is actually very easy and inexpensive to make. And Marshmallow Fondant is even easier to make than plain fondant because all you need are marshmallows and icing sugar. I like to make my own because I find when you buy it in the store you never get enough to cover your cake.
And of course, I had to use my Best-Ever Buttercream Frosting recipe to hold it all together.
For the Celery Stamp, I cannot take credit for this genius idea. I came across it on Pinterest from a website called The Cake Blog and developed by Erin Gardner, owner of Wild Orchid Baking Company.