Monthly Archives: March 2019

How To Make a Captain Marvel Cake

My daughter turned 16 this past week and we planned a party at the movie theater with friends to go watch Captain Marvel. I decided to make Captain Marvel cakes for the party. We were expecting enough people to need more than one. In the words of Carl Sagan in Contact, “why make one when you can make two for twice the price?” This was also my first foray into using fondant, so I’ll pass on what I learned.

Here is what you’ll need:

Software:

  • 2 – 8 inch round cakes
  • 1 recipe of frosting for an 8 inch cake
  • 1 package each red and blue fondant and EITHER 1 package yellow OR 1 package white fondant and edible gold spray
  • Corn starch or confectioners sugar
  • Clamps or weights.

Hardware:

  • Parchment paper
  • Clamps or weights to hold it down
  • Rolling pin
  • Sharp paring knife
  • Ruler
  • 8 inch round cake pan
  • Piping bag and tips
  • Pencil
  • Scissors

First, make stencils. I traced the bottom of the round pan onto parchment and cut out a circle. Very carefully, fold it into eighths. Cut out a 3/8 pie wedge from the paper. Flatten and smooth both pieces. The 3/8 portion is for blue, the 5/8 for red. For the star, I looked at a movie picture and made a 4 pointed star using the ruler and then added 4 small points to it, then cut it out.

I read that fondant can be pretty sticky and it was recommended that you use a dusting of corn starch or confectioners sugar. I wanted to avoid the mess, so I put parchment down on my counter. I used clamps to hold the paper down. You could probably use weights, but I can’t imagine that would work as well. Tape doesn’t stick so well to parchment, so probably don’t bother with this.

To work with fondant, I found that out of the package it was stiff, but softened up with hand kneading. Some references I read suggested using a rolling pin with spacers on the ends to help roll it out evenly. I just used my old reliable tapered pin and eye-balled the thickness. Roll out the red to about 1/8″ thick and cut out 5/8 of a circle using the paring knife. I flipped it over (the bottom will be smoother) and set it aside. I repeated the process with the blue and the 3/8 circle. Place the red and blue together and adjust to make a clean circle.

Repeat the process again for the star. For the stripes, I rolled the fondant by hand into a long snake and then flattened it into a wide strip using the rolling pin. Using the ruler as a guide, I cut it into long narrow strips using a pizza wheel.

Before spraying with gold, I covered up the red and blue pieces with paper towel so they wouldn’t get hit with over spray. Wilton is really stingy with the amount of gold per can, so be careful not to waste it.

At this point, put the two layers together and put a crumb coat of frosting on the cake. Put the red and blue pieces on the cake. With frosting in a piping bag and a fine tip, pipe a bead on either side of the seam of the red and blue sections (you can also apply the frosting with the thin handle of a teaspoon). I mitered the strips where they join, but that gets hidden by the star so as long as they pieces don’t overlap, it doesn’t really matter. Lay the strips over the seam and trim at the edge of the cake. I used scissors to trim. Finally lay down a bead of frosting where the star goes and place that. Note that the gold spray flakes if you handle the fondant too much, so try to be careful.

I this point, I finished the side of the cake and piped a bead around the top to hide the edge of the fondant.

Here’s my daughter – she was very happy to see the final cakes.

Higher, further, faster!