This design took three 9" cakes. I baked 4 because I wasn't sure 3 would be enough, but it ended up working out perfectly! It's important to level your cakes (cut the rounded tops off) when you're stacking or carving a cake. Keep a bowl for "cake scraps" as you go - this is Travis' favorite part.
Next I made a cut-out for the shape of the chili and a "working board" to lay the cake out on.
Place your cut-out on the first layer of cake and cut through. Ice the top of this layer, then stack on the remaining cake.
At this point, Travis and I decided it looked more like a huge talon. :) I like to do a second thin layer of frosting on the outside of the cake when I'm covering it with fondant (that way if someone doesn't want to eat the fondant, they can peel it off and still have some frosting).
Then I mixed up some red fondant, rolled it out on the counter, and then covered the chili pepper. This is also the point when I trimmed the board to the exact shape of the pepper.
Then the cake spent another short stint in the refrigerator while I prepared the presentation board and made a few little accent foods (a few jalapenos and some garlic). I decided to use yellow fondant around the chili and think it turned out nicely!
We ate at a great little Mexican restaurant in Somerville - Jose's. Deeeeelicious!
Happy birthday Christian!!