1. What is Fontdant cake?
Fondant is a type of icing used to cover cakes and create a smooth, polished surface. It is a popular choice for decorative cakes, wedding cakes, and other special occasions. Fondant is made from sugar, water, and sometimes gelatin, and it can be rolled out into a thin sheet to cover cakes of various shapes and sizes.
Fondant provides a clean and elegant look to cakes and serves as a canvas for intricate decorations. It can be molded into various shapes and figures, making it a favorite among cake decorators. Fondant comes in different colors and can be flavored as well.
2. How to Make a Cake Using Fondant?
Prepare time: 45 minutes
Cook: 30 minutes
Ready in: 2 hour
- 200 g FunCakes Mix for Sponge Cake
- 125 g FunCakes Mix for Buttercream
- FunCakes Edible Glue
- FunCakes Flavour Paste -Strawberry-
- 400 g FunCakes Fondant -Pretty Pink-
- 50 g FunCakes Fondant -Bright White-
- 3 eggs (approx. 150 g)
- 145 ml water
- 250 g butter
- FunCakes Icing Sugar
- FunCakes Bake Release Spray
- FunCakes Cake Board Round Ø15cm
- Wilton Ultimate Cake Leveler
- Wilton -Wide Glide- Rolling Pin 50cm
- Wilton Fondant Smoother
- Wilton Chrome-Plated Cooling Grid
- Wilton Decorator Preferred® Deep Round Pan Ø 15×7,5cm
- PME Daisy Marguerite Plunger Cutter set/4
Preheat oven to 175°C (convection oven 160°C).
2Prepare 200 grams of FunCakes Mix for Sponge Cake as described on the package. Grease the baking pan using Bake Release Spray and pour the batter into the baking pan. Bake the cake in 25-30 minutes. The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cooling grid.
3Place the cake upside down on the cake board. Cut the sponge cake twice with the cake leveller. Prepare 125 grams of FunCakes Mix for Buttercream as described on the package and add 1 tablespoon of strawberry flavour.
4Cover the first layer with cream, place the second layer on top and cover this also with the buttercream. Place the last layer on top and apply a layer of buttercream to cover the whole cake.
5Knead 400 grams of pink fondant well and keep 25 grams separately. Cover your work board with some icing sugar and roll the fondant out. Make sure that there will be no sugar on the top of the fondant. Turn the slice a quarter, after rolling three times, so it won’t stick. When the slice is large enough and nicely thick, cover the cake with the fondant and push it gently. Make the dondant nice and smooth using a smoother. Cut off the remaining fondant.
6Knead 50 gram of white fondant and roll it out on some sugar. Cut out the flowers in different sizes. Stack them for a nice effect. If desired, make small balls of fondant for the centres of the flowers. Place the flowers with a bit of glue on the cake.
- Choose a moist recipe (e.g., chocolate, red velvet).
- Level the cake layers for a smooth surface.
- Brush with simple syrup for moisture.
- Apply a thin layer of buttercream.
- Use high-quality fondant, or make your own.
- Knead thoroughly for pliability.
- Roll to an even thickness (1/8 to 1/4 inch).
- Dust surfaces to prevent sticking.
- Cover the cake promptly to prevent drying.
- Smooth gently, trim excess, and decorate immediately.
- Allow time for settling to release air bubbles.
- Enhance flavor with extracts or oils.
- Experiment with tasty fillings.
- Practice on a small scale first.
- Work in a cool