---
Understanding the Basics of Fondant Cakes
Before diving into the recipe, it's important to grasp what makes fondant cakes special. Fondant is a pliable sugar paste used to cover cakes, giving them a sleek, polished appearance. It can be molded into various shapes, figures, and decorations, allowing for creative customization. The key to a beautiful fondant cake is a moist, well-baked cake with a sturdy crumb, and a smooth, well-prepared surface for the fondant to adhere to.
---
Ingredients for the Cake
The base of a fondant cake is, of course, the cake itself. Here is a classic vanilla sponge cake recipe suitable for covering with fondant:
For the Cake:
- All-purpose flour: 2 ½ cups (310 grams)
- Granulated sugar: 2 cups (400 grams)
- Unsalted butter: 1 cup (226 grams), softened
- Eggs: 4 large
- Whole milk: 1 cup (240 ml)
- Baking powder: 2 ½ teaspoons
- Salt: ½ teaspoon
- Vanilla extract: 2 teaspoons
Optional for flavor variations:
- Lemon zest
- Almond extract
- Food coloring (if making flavored or colored cake layers)
---
Ingredients for the Fondant
Making your own fondant is preferable for a smooth finish and customizable color options. Here’s a simple marshmallow-based fondant recipe:
For Homemade Fondant:
- Mini marshmallows: 16 ounces (about 450 grams)
- Powdered sugar: 4-5 cups (480-600 grams), sifted
- Unflavored gelatin: 1 tablespoon
- Water: ¼ cup (60 ml)
- Vegetable shortening: 2 tablespoons (for greasing)
- Glycerin: 1 tablespoon (optional, helps keep fondant pliable)
- Cornstarch or additional powdered sugar: for dusting and kneading
---
Step-by-Step Process for Baking the Cake
1. Preparing the Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch (20 cm) round cake pans or line them with parchment paper.
2. Mixing the Dry Ingredients
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. Creaming Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy (about 3-5 minutes).
4. Adding Eggs and Vanilla
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
5. Alternating Dry and Wet Ingredients
- Reduce mixer speed to low.
- Add about one-third of the dry ingredients, then half of the milk.
- Repeat until all ingredients are combined, starting and ending with the dry ingredients.
- Mix just until incorporated; do not overmix.
6. Baking the Cakes
- Divide batter evenly between the prepared pans.
- Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
---
Preparing the Fondant
1. Melting the Marshmallows
- Place marshmallows and water in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until melted and smooth.
2. Combining with Powdered Sugar
- Transfer melted marshmallows to a large mixing bowl.
- Add about 4 cups of sifted powdered sugar.
- Stir until combined; it will be sticky.
3. Kneading the Fondant
- Grease your hands and work surface with vegetable shortening.
- Knead in remaining powdered sugar gradually until the fondant becomes smooth, elastic, and not sticky.
- If desired, add a teaspoon of glycerin during kneading for flexibility.
- Wrap tightly in plastic wrap and let rest for at least 1 hour before use.
---
Assembling and Crumb Coating the Cake
1. Leveling the Layers
- Use a serrated knife or cake leveler to even out the tops of your cooled cakes.
2. Stacking the Cake
- Place the first layer on a cake board or serving platter.
- Spread a layer of buttercream or ganache evenly on top.
- Place the second layer on top and repeat with more filling.
- Apply a thin crumb coat over the entire cake to seal crumbs. Chill for 30 minutes.
3. Final Coating
- Apply a smooth, even layer of buttercream or ganache over the chilled crumb-coated cake.
- Use a cake scraper or spatula to achieve a smooth finish.
- Chill again for at least 30 minutes before covering with fondant.
---
Covering the Cake with Fondant
1. Preparing the Fondant
- Knead the fondant until pliable.
- Roll out on a surface dusted with cornstarch or powdered sugar.
- Roll to a thickness of about ¼ inch (6 mm), large enough to cover the cake with some overhang.
2. Covering the Cake
- Carefully drape the rolled fondant over the cake.
- Gently smooth the fondant with your hands or a fondant smoother, starting from the top and working down the sides.
- Trim excess fondant at the base with a sharp knife or pizza cutter.
3. Smoothing and Finishing Touches
- Use a fondant smoother to eliminate air bubbles and create a polished surface.
- Use modeling tools to add decorative elements or details.
- Use a small brush with water or edible glue to attach fondant decorations.
---
Decorating Tips and Creative Ideas
- Coloring the fondant: Add gel food coloring during the kneading process for vibrant hues.
- Texturing: Use embossing mats or impression tools for patterns.
- Shapes and toppers: Create flowers, bows, or themed figures with extra fondant.
- Piping details: Use royal icing or buttercream for intricate designs on the fondant surface.
- Personalization: Add names, messages, or edible images for special occasions.
---
Additional Tips for Success
- Temperature control: Keep ingredients at room temperature for best results.
- Patience: Allow cakes to chill thoroughly between steps.
- Handling fondant: Keep fondant covered when not in use to prevent it from drying out.
- Practice: Mastering the smooth finish takes practice; don’t be discouraged by initial imperfections.
---
Conclusion
Creating a cake recipe for fondant cake is a rewarding culinary endeavor that combines baking finesse with artistic expression. By following the detailed steps outlined above, you can craft a beautiful, professional-looking cake that’s perfect for any celebration. Remember, the key to success lies in quality ingredients, patience, and a touch of creativity. With practice, you'll be able to design stunning fondant cakes that impress friends, family, and guests alike. Happy baking and decorating!
Frequently Asked Questions
What is the best cake recipe to use for a fondant cake?
A sponge cake or butter cake with a sturdy yet tender crumb works best for fondant cakes, as it provides a smooth surface and holds shape well without crumbling.
How do I ensure my cake is moist and suitable for fondant covering?
Use ingredients like buttermilk or yogurt in your batter, avoid overbaking, and apply a layer of buttercream or ganache to keep the cake moist and create a smooth surface for fondant.
Can I use a different flavor cake for my fondant design?
Absolutely! You can incorporate flavors like vanilla, chocolate, lemon, or fruit into your cake batter to match your theme, just ensure the cake is dense enough to support the fondant.
What is a good recipe for a sturdy yet tasty fondant cake?
A classic vanilla or chocolate sponge cake paired with a rich buttercream filling provides a sturdy base, while the moist crumb supports the fondant decoration well.
How do I prepare the cake batter for a fondant cake to prevent cracks?
Use a well-mixed batter, avoid overmixing, and bake at the correct temperature. Let the cake cool completely before applying fondant to prevent cracks and warping.
Are there any specific tips for baking a large fondant cake?
Yes, use cake strips to promote even baking, choose appropriate pans, and consider layering the cake with dowels for extra support, ensuring the cake remains level and sturdy.
Can I make the cake recipe ahead of time for fondant decorating?
Yes, bake the cake a day in advance, wrap it tightly in plastic wrap, and store it at room temperature or refrigerate. Allow it to come to room temperature before applying fondant.
What are some common mistakes to avoid when making a cake for fondant decoration?
Avoid underbaking or overbaking, skipping proper cooling, using a crumb coat that’s too thin, and neglecting to level or freeze the cake before applying fondant for a smooth finish.
