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Best Fondant Cake Recipes

Best Fondant Cake Recipes


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Fondant Cake Shopping Tips

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Fondant Cake Cooking Tips

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.


Best Wedding Cake Fillings For Fondant Cakes?


The bride wants a blueberry mousse filling for her wedding cake that will be covered with rolled fondant. I don't think it will hold up and the cake will be sitting out for a while for an outdoor (probably 75 degree) reception. What would be a better blueberry choice? What kinds of fillings work best for fondant cakes so I can advise in the future?

I have also wondered what kind of fillings are used in those pictures I see of fondant cakes with 1/2 inch of filling between the layers? I have made many beautiful cakes and my fillings never look like that. I am just an amateur and only do 9 or less cakes per year for mostly family and friends.

I would not recommend a mouse for a fondant cake for a couple of reasons. One-it is too light, and two-it's not safe-if your mousse has eggs or cream in it. (I don't refrigerate my fondant cakes once covered with the fondant because it gets wet and shiny.)You could offer a ganache' or a butter cream filling and add fresh blueberries to either one of those.

With buttercream and chocolate ganache' fillings you can make a dam of icing first and fill each layer pretty well., refrigerate and get the cakes firmed up before crumb coating and putting the fondant on.

You may want to take a look at some of the decorating a cake questions and answers on this website from other readers.

Comments

Thank you for writing back so soon. I appreciate your advice and will probably try to come up with a white chocolate blueberry ganache' for the filling and refrigerate it before stacking and crumb coating. Thank you for your site. It has many helpful tips.


But first: Lava cakes vs. fondants

If you’re wondering, the answer is yes – there is a difference between a lava cake and fondant.

Also known as molten chocolate cakes, lava cakes marry the best parts of a chocolate cake and a soufflé. These soft chocolate cakes have a distinctly liquid centre which is pure magic. Chocolate fondants on the other hand are slightly different, as they require less flour but more chocolate and butter. As such, they don’t really ooze out chocolate, but nonetheless still melt on the palate (if not your plate!).


Origins of this vanilla cake

This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.

But it’s more sturdy than Japanese cakes which are so delicate, they can really only be decorated with cream. Anything heavier and the bottom layer gets squished!

Also, importantly, this cake incorporates my cake shelf-life requirement to stay perfectly fresh for at least 2 days after it’s made. (This lasts perfectly for 4 days.) Because who bakes cakes on the day they are intended to be served??

Interestingly, baking experts will recognise the method and ingredients in this cake to be very similar to what is called a Hot Milk Cake in America – albeit strangely it’s often described as a “dense” cake, presumably because they don’t preserve the egg aeration to the extent I insist we do and also because sometimes it’s baked in bundt pans which takes far longer to bake (= dense cake).

The words “best served on the day” on a cake recipe is never a good sign – it means it drastically degrades overnight. But THIS cake recipe is near perfect for 4 days – even 5 days!

I don’t want to get too cake nerdy with you… but one sign of a well made cake is an even crumb. No large tunnels or lots of irregular size holes. It looks and tastes velvety – a similar plush texture to Red Velvet Cake.

There’s a widely held misconception that cake flour is the secret to a better cake. That’s only true for certain cakes. For this one, plain / all purpose flour yields better results.


The 40 Best Cake Recipes for Literally Any Occasion

Sometimes you want to bake a special dessert for a celebratory occasion &mdash and other times you just want to surprise the kids on Saturday night. So we rounded up the best cake recipes for you, no matter the reason you&rsquore in need of a baking recipe. Is someone in your family getting another year older? We have the best birthday cake recipes (and the best birthday Instagram captions to go with &lsquoem) to fill with candles and enjoy with loved ones. But that&rsquos not all &mdash we have all types of cakes on our list, whether you prefer vanilla or chocolate or all the flavors in between.

So, which is the most delicious? That&rsquos up to you to decide! Sometimes the best easy cake recipes for beginners are super simple with just a few ingredients, while the best picks for more experienced bakers might involve getting creative or piling on the layers. And since pumpkin spice is great any time of year, we have plenty of warm, spicy and seasonal fall cakes to enjoy with your next afternoon cup of coffee. So preheat your oven, because the exact-right recipe is coming right up.


  • Prepare your cake by stacking your layers and filling with jam and buttercream icing, then place on a cake turntable.
  • Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later.
  • Cover the cake generously with buttercream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.
  • Create smooth edges and sharp corners by turning the cake on the turntable and simultaneously using a palette knife to smooth the buttercream on the sides and top, scraping off any excess as you go. Leave it in the fridge to firm for 30 mins.
  • Make sure your work surface is clean and free of any crumbs. Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds.
  • Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands drape it over the top of the cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides.
  • Use a small knife to cut away the excess icing – don’t cut too close to the cake. Save the offcuts for decoration. Polish using two smoothers together for a perfect finish.
DON’T LET FONDANT ICING DRY OUT

It’s really important that you keep your fondant icing covered at all times with cling film otherwise it will dry out.

WHAT TO USE TO DUST YOUR WORK SURFACE

You can use either icing sugar or cornflour to dust your work surface but cornflour is much better at preventing the icing from sticking.

KEEP YOUR FONDANT ICING SMOOTH

Before rolling out your fondant make sure you remove jewellery like bracelets or rings so they don’t leave marks in the icing.

STOP IT FROM STICKING

Keep moving the fondant as you roll it so that it doesn’t stick to the surface.


Quick and easy, with very few ingredients — that’s how! Get the full recipe with measurements on the page down below):

  1. First, you need to melt your marshmallows. Pour your big bag of marshmallows into a microwave-safe bowl, add a little bit of water, and put it in the microwave until melted.
  2. Once melted, you add in your icing sugar (recipe measurement below!) and you mix — you can do this by hand, but it will take some elbow grease for sure.
  3. After the fondant begins to come together, you drop it onto a well-oiled surface and you knead (and add some more icing sugar) until it’s nice and smooth!
  4. Once it’s kneaded, you can then add any color you’d like to it.


Very Chocolate Cake in Marshmallow Fondant- part I

A week ago, I was asked by a friend to make a cake for her in-laws' golden wedding anniversary last weekend which is an honor of course and I am really happy that she appreciates the cakes I made previously on past gatherings or occasions. She said she liked the chocolate mousse cake I brought last time for our friend's birthday so much that she cannot forget it! (Aaawwww!) So when she asked me, I said yes of course. So I asked her about her preference, she said she would like to have a cake that is creamy and not too sweet ( because Germans do not like it too sweet), like the chocolate mousse cake or similar. I thought "OK that is easy" and I also like and make my cakes not that sweet. Then she went on that she will be picking it up on Friday around lunchtime as she needed to go to work afterward and it will be served after lunch the next day, Saturday. OK now, this is something new to me. I usually make a cake the same day or earliest is a night before it will be served. I have no idea how long can I make it in advance. And of course, I want it to be pretty as this will be the real first cake someone else (aside from Armin) asked me to do!

I spent the first day "googling" about cakes to get some ideas. I saw some really nice pictures and I decided I want to make a fondant cake. The problem is I am pretty sure a mousse filling is next to impossible for a fondant cake, although I read some people tried it, but being a novice at making fondant cakes I do not want to risk my first cake "order" becoming a disaster. Another major problem I have is . I HATE FONDANT! I never eat it on cakes because the sweetness of it makes me feel sick! But the pictures of cakes on the internet just look so nice and I just have to give it a try. I am stubborn that way! So after another two days researching in Google and reading a lot of cake forums, I found what I think is the best solution for this special cake. A chocolate cake with chocolate ganache filling with a marshmallow fondant! This is almost the same to the Chocolate Mousse Cake recipe I used that my friend liked so much and chocolate ganache hardens as it cools down which, I think, would make it perfect crumb coat for smoother fondant cake finish plus it is also less sweet than buttercream or another icing. Now I chose to do marshmallow fondant, first because the ingredients are easier to find and, second, I thought it would taste a lot better since I like marshmallows and I had a feeling it will be less sweet than the regular fondant. It turned out I was right, this is the fondant even I can eat..and I did and love it. Now as for the timing, I also read from the forums I visited that making the cake a few days in advance should not be a problem. But I was still skeptical about it of course, so what I did was make a test cake! I made the cake on Sunday and we ate it on Tuesday. Making the test cake also let me played with various ideas for the design on the final cake which I really enjoyed doing.

This is my test cake for my first ever fondant cake!

Here is the recipe I use for making a moist chocolate cake and the chocolate ganache. How to make marshmallow fondant and how I designed the cake (without using fondant tools) will be on another post as this one is too long already.


Fondant Recipe

Our basic fondant recipe creates a beautiful, smooth, malleable, and super-white fondant for use with cake decorating, candies, and of course, our favorite, gingerbread decorating!

Fondant recipes make a super-white edible clay that is perfect for dying into any color you might want. Color it, roll it out, and cut or shape it into anything you can imagine.

You can purchase pre-made fondant online or at cake decorating shops, but this fondant icing recipe is so easy that you can save money and gas by making it yourself. AND keep the bragging rights of having made it all from scratch.

This basic recipe contains only ingredients which are easy to find in most grocery stores.

Basic Fondant Recipe:

  • 8 Tablespoons (1 stick) Unsalted Butter
  • ¾ teaspoon Vanilla
  • ¼ teaspoon Salt
  • 2/3 cup Sweetened Condensed Milk
  • 5 cups Sifted Confectioners' Sugar (+ 1 cup for work surface)

Steps (how to make fondant):

  1. Beat butter, vanilla, and salt together until soft.
  2. Add condensed milk slowly and beat until mixture is very light.
  3. Add the confectioners' sugar cup-by-cup.
  4. Dust your work surface with an extra cup of confectioners' sugar.
  5. Turn your fondant mixture out onto the work surface and work the powdered sugar in with your hands.
  • Wrap your fondant mixture in plastic wrap as air-tight as possible and then store in a large ziplock bag or sealed container while working with smaller pieces of it. This will help keep it from forming a crust. If you DO get a crust, don't worry, just sprinkle a little confectioners' sugar or, better yet, corn starch and knead it in.

What I'll call the "professional" fondant recipe contains several specialty ingredients that aren't always readily available. This DOES make a terrific, easy-to-work-with fondant though!

Professional Fondant Recipe:

  • 3 Tablespoons Warm Water
  • 5 teaspoon unflavored Gelatin
  • 1/2 cup liquid Glucose (you can get this from baking or some craft stores) or Corn Syrup in a pinch (but reduce the water if substituting corn syrup)
  • 1 Tablespoon Glycerine (optional: improves softness)
  • 6 cups Confectioners' Sugar, sifted

Steps (how to make fondant):

  1. Add warm water to small bowl.
  2. Add gelatin and stir until dissolved.
  3. Add the glucose and glycerine and stir until dissolved.
  4. Cool for several minutes.
  5. In a separate, large bowl, sift confectioners' sugar.
  6. Make an indention in the center of the sifted sugar and pour in the gelatin mixture.
  7. Stir until combined (ideally with a wooden spoon.)
  8. Dust your work surface with confectioners' sugar.
  9. Turn your fondant mixture out onto the work surface and work the powdered sugar in with your hands.
  • Color it, roll it out, and cut or shape it into anything. See the Step 2 link below.
  • add in 3-4 tsps of gum tragacanth if you intend to shape and model the fondant into creatures. What is gum tragacanth?
  • Fondant can also make an edible cloth to drape across something. Whenever you see a cake with icing draped like fabric, they've likely used fondant.

Making your own fondant icing is easy in a saucepan you need a sugar thermometer (preferably digital). Take care not to over heat when ready it quickly sets hard on the probe. As the fondant icing cools it becomes too thick to dip the cakes but you can gently warm it again. Cooling and reheating it too much make the sugar structure change it goes grainy. So pay attention to that thermometer!

Dipping fondant fancies in a scant quantity of icing is fiddly. With a generous amount it’s easier to dip in a saucepan. You can use forks to turn fondant fancies on each surface although over handling them can make them crumble (or fall in!). For more satisfying finish, dip them into the icing whole.


Finally, a sophisticated birthday cake for the grownups in the room, or anyone else who loves dark chocolate and red wine.

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Comments:

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