How to make Fondant Cake
Here are a few quick steps on how to make fondant cake and the ingredients for the recipe.
Recipe for a Fondant Cake
1. Unflavored gelatin - 1 Table Spoon
2. Flavoring - Strawberry, Chocolate and Vanila are some of the most popular flavors
3. Corn Syrup - 1/2 cup
4. Cold Water - 1/3 to 1/4 cup
5. Glycerin - 1 Table Spoon
6. Sugar - Finely grounded (Preferably confectioner’s sugar) - 6 to 8 cups
Steps to Make Fondant Cake
1. Take a flat bottom pan and fill it with the required quantity of water. Now sprinkle the gelatin over the cold water so that it gets properly distributed.
2. Once the gelatin has been added to the water, heat the mixture. The idea here is to mix the gelatin properly and evenly as gelatin tends to form lumps which are not good when bake the cake later.
3. Once the gelatin has dissolved fully, add the glycerin and the corn syrup to the mix. Stir well so that all the ingredients mix properly.
4. Pour the finely ground sugar in a separate flat bottom vessel. Once all the ingredients have mixed well (the gelatin, glycerin and corn syrup), pour the mixture over it. Stir to mix the ingredients properly.
5. Add this point, add the flavoring of your choice. The best way is to divide the fondant into 2 or three parts and add different flavors to it. A fondant cake with many bright colors tends to go much better with kids and adults alike
Baking the Cake to be used with the Fondant
Now that we have our fondant ready, let’s move onto making the cake, shall we. You can use any cake as a foundation but be sure that the cake goes well with the fondant. In our case, let’s being by baking ourselves a nice butter cake.
1. Butter - Freshly prepared - 1/4 to 1/2 cup
2. Eggs - 2 or 3
3. Sugar - 1 cup
4. Flour - 2 to 3 cups
5. Baking powder - 1 Table spoon
6. Salt - 1/4 Table spoon
7. Milk - 1/2 Cup (you can also use fresh cream)
Steps to Make Butter Cake
1. Pour the butter, sugar, salt and baking powder in a big bowl. Using a manual egg stirrer, mix the ingredients together. The idea here is to not only mix them well but also to allow as much air to get in as possible so that the trapped air bubbles are able to provide volume to the cake at the time of baking.
2. Once the mixture has become very soft and fluffy, add eggs one at a time. Before you add the next egg, ensure that the previous egg has been properly assimilated in the mix and that it has acquired proper consistency.
3. At this point, sift the flour and add it to the mix. Ensure that you mix as much flour to the mix as it can accommodate at this point. Then gently add the milk or cream to the cake mixture. Ensure that you add only as much milk as will dissolve any remaining sugar and other ingredients and provides a smooth think consistency to the entire mix.
4. Now comes the baking part. Ensure that the oven used for baking has been pre-heated. Ideally you should switch on the oven a few minutes before you place the dough in it. The oven temperature at the time of our placing the dough in it should be around 175 deg Centigrade (or 350 deg Fahrenheit).
5. Take a baking pan and pour the butter cake mix into it. Since the cake will expand, you would need to have the pan with walls a little higher than the height of the cake mixture. Bake till done.
How to Apply the Fondant to the Cake
Once we have the fondant and the cake ready, its time for us to marry them both. Place the cake over a smooth surface. Now measure the cake. The idea here is to first spread the fondant on the smooth surface in such a manner that it completely covers the surface of the cake. So if your cake it 6 inches in diameter and has wall 4 inches high, you would need a fondant that is 6 inches + 3 + 3 inches (12 inches) in diameter so as to cover both the surface and the cake walls. To be on the safer side, let us leave a margin of another 4 inches and make spread the fondant to make a circle 16 inches in diameter. Now comes the tough part so brace yourself.
On the smooth surface, place a plastic sheet. Take some finely grounded sugar and sprinkle it over the sheet. Now after the fondant has cooled to the room temperature, roll it into a round ball. Using your palms, press the ball so that it now beings to look like a flattened disc. With the help of a rolling pin, roll the fondant into a circle. After every few rounds of rolling, you will need to flip the fondant and roll the other side. To prevent the fondant from sticking to the sheet, sprinkle some more sugar onto the surface. Err on the side of excess because if the fondant begins to stick, things can get a little messy.
Once the fondant has been rolled in to a large circle, its time to address the cake. Cut off the top surface of the cake so that all the bumps and cracks are chopped off. Now smoothen the corners a bit so that the fondant can roll over smoothly. Now gently pick up the entire sheet on which the fondant was rolled and gently invert over the top of the cake. Put some sugar on your palms and use them to press the various loose portions into place. Use a knife to cut off the extra portions.
You can now dress up the fondant cake with fresh icing, additional layers of colored fondant or fruits. One quick tip would be to use a knife to carve out images from flattened fondant and pasting them on the fondant cake to give it the look you want.