Creating Fondue-Like Cake Frosting: A Step-By-Step Guide

Fondant is a thick icing used to cover and decorate cakes. It is pliable, with a texture and consistency similar to play dough, and is easy to work with and shape. Fondant is made by combining marshmallows, powdered sugar, and other ingredients such as water, butter, vanilla extract, and food colouring. The process of making fondant involves melting the marshmallows, mixing in the other ingredients, kneading the mixture, and then rolling it out to the desired thickness. When covering a cake with fondant, it is important to first prepare the cake by levelling it, filling it evenly, and applying a thin layer of buttercream or frosting to trap crumbs and act as an adhesive. The fondant can then be rolled out, draped over the cake, and smoothed out to create a clean and professional finish.

Prepare your buttercream and cake

To prepare your buttercream and cake, you'll need to start by making the buttercream frosting. This will be used to cover your cake and help the fondant stick. Here's a simple recipe:

Ingredients:

• 1 cup (230 grams) unsalted butter, softened
• 3 cups (360 grams) powdered sugar, sifted
• 2-3 tablespoons (30-45 ml) heavy cream or heavy whipping cream
• 1 teaspoon pure vanilla extract
• Tiny pinch of salt

Instructions:

• In a stand mixer fitted with a paddle attachment or a large mixing bowl using a handheld mixer, beat the butter until smooth.
• Add the powdered sugar and mix on low speed first, then increase to medium speed. Continue mixing for 1-2 minutes or until fully combined.
• Mix in the heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and a pinch of salt. Continue mixing on medium speed until everything is well combined. Stop and scrape down the sides of the bowl as needed.
• Use the frosting immediately, or store it in an airtight container at room temperature for up to three days. You can also refrigerate it for about a week or freeze it for up to three months.

Now, let's prepare the cake. You can use your favourite cake recipe or a simple sponge cake recipe. Here are the general steps:

• Preheat your oven to the temperature specified in your cake recipe.
• Grease and flour your cake pan or line it with parchment paper.
• Prepare the cake batter according to your chosen recipe.
• Pour the batter into the prepared pan and bake according to the recipe's instructions.
• Once baked, remove the cake from the oven and let it cool in the pan for a few minutes.
• Turn the cake out onto a wire rack and allow it to cool completely before frosting.

Once your cake is cooled, you can begin assembling your fondue-inspired cake:

• Level the cake layers to ensure they are even.
• If desired, brush the layers with a simple syrup (equal parts water and sugar, boiled and cooled) to add moisture and flavour.
• Spread a layer of your prepared buttercream on top of the first layer.
• Place the second layer on top and repeat until all layers are stacked.
• Apply a thin coat of buttercream all over the cake. This is called the crumb coat, which helps to seal in crumbs and create a smooth surface.
• Refrigerate the cake for about 30 minutes to set the crumb coat.
• Remove the cake from the refrigerator and apply a final coat of buttercream, ensuring a smooth and even finish.

Your cake is now ready for the fondant! Follow the steps provided earlier to create a fondant-covered cake with a fondue-like appearance.

Measure the cake

To measure your cake, you'll need to know the tin's width, length, and depth, as well as its volume and how much batter it will hold.

Width and Length

To work out the tin's width and length, always measure the inside edge of the pan to the inside edge of the pan. This ensures that the measurement doesn’t include the thickness of the tin.

Measuring Round Cake Tins

To measure a round cake tin, measure across the diameter of the tin, from edge to edge. If the sides are sloping, make sure to measure the base of the tin.

Measuring Square Cake Tins

Square cake pans are categorized by the length of their sides, so a square pan described as 8" x 8" has sides that are 8" long. Measure the length of the pan from the inside lip on one side to the inside lip on the opposite side.

Depth

To measure the depth of a tin, put a ruler or tape measure straight up from the bottom of the pan. Make sure the tape measure is held straight against the side of the tin; if it’s slanted, you won’t get a true measurement.

Volume

To measure a tin's volume and how much batter it will hold, pour water into the tin until it’s full to the brim. Then, transfer the water to a measuring jug to take a reading of the volume.

Use this method to work out whether you can substitute one type of cake tin for another in a recipe. If they both hold the same volume, you should be able to use them interchangeably. However, keep in mind that you may need to adjust the baking time if you use a different tin.

Cover the cake with a thin layer of buttercream

Covering a cake with fondant can be a fun and easy process, but it's important to follow the right steps to get a smooth and professional finish. One crucial step is to apply a thin layer of buttercream to the cake before adding the fondant. Here's a detailed guide on how to do this:

Firstly, prepare your buttercream. You can make your own buttercream by mixing butter, powdered sugar, a dash of milk or cream, and vanilla extract. You can adjust the consistency by adding more sugar or milk as needed. Set the buttercream aside once it's ready.

Next, you'll want to measure your cake. Use a piece of string and lay it over the top of the cake, folding the ends down the sides. Trim any excess string touching the plate. Remove the string and set it aside, as you'll use it later to measure your fondant. If you're working with a multi-tiered cake, measure each tier separately.

Now it's time to apply the buttercream. Using a palette knife, cover the cake with a thin layer of buttercream. Make sure to get the top and sides of the cake, creating a smooth surface. Fill in any cracks or holes with buttercream and smooth it out. A cake decorating turntable can be helpful for this step. You can also use light or dark ganache or apricot jam as an alternative to buttercream.

After you've applied the buttercream, place the cake in the refrigerator for about 30 minutes. This will allow the buttercream to harden slightly, ensuring the fondant has something to stick to. If the buttercream is too soft, the fondant may slide off.

By following these steps, you'll create a smooth base for your fondant, making it easier to achieve a flawless finish for your cake. Now you're ready to move on to the next steps of fondant application!

Refrigerate the cake

Refrigerating a cake is a crucial step in the cake-making process, especially when using fondant. Here are some detailed tips on refrigerating your cake:

Chilling the Cake Before Applying Fondant:

Before covering your cake with fondant, it is essential to chill it. This helps the buttercream or ganache filling to firm up, creating a stable base for the fondant. Aim to refrigerate the cake for about 30 minutes before applying the fondant. This will ensure that the buttercream is not too soft, preventing the fondant from sliding off.

Refrigerating the Cake After Applying Fondant:

Once you have covered your cake with fondant and completed all decorations, you might be wondering if you should refrigerate the final product. It is best to avoid refrigerating a fondant-covered cake unless absolutely necessary, as the moisture in the refrigerator can cause the fondant to become soft and colours to run. Fondant-covered cakes are best stored at room temperature, as the high sugar content acts as a preservative.

However, if your environment is particularly warm, and you must refrigerate the cake, take the following steps:

• Wrap the cake securely in plastic wrap to create a protective barrier against moisture.
• Place the wrapped cake inside a corrugated cardboard box and seal it shut.
• Store the box in the refrigerator, but be aware that condensation may still form, and colours may bleed slightly.

Storing Fondant Before Use:

Fondant can be made ahead of time and stored for later use. However, it is important to keep it from drying out. To store fondant, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Do not refrigerate or freeze the fondant, as this will affect its texture.

Storing Leftover Fondant:

If you have leftover fondant after decorating your cake, you can store it for future projects. Fondant can be kept in a zip-lock bag at room temperature and will last for months. To use it again, simply reheat and knead the fondant until it is soft and stretchy.

Remember, when it comes to refrigerating a cake with fondant, it is generally best to avoid the fridge unless the environment is too warm. Fondant-covered cakes are best stored at room temperature, and proper preparation, such as chilling the cake before applying fondant, will ensure a stable and attractive final product.

Prepare your work surface

To prepare your work surface for cake fondant, you will need to ensure that it is clean and free of any dirt, crumbs, hair, or other debris. The fondant will pick up any surface texture, so it is important to create a smooth, even surface. Dust the surface with cornstarch or confectioners' sugar to prevent sticking. If you live in a humid climate, use cornstarch; if you live in a drier climate, use confectioners' sugar.

You will also need to ensure that you are wearing clothing that does not shed hairs or fibres, as these can also work their way into the fondant. It is also recommended to rub a little vegetable shortening or pure white shortening onto your hands and all surfaces to prevent sticking. Do not use butter-flavoured shortening or cooking spray, as these can turn the fondant a yellowish colour.

Before you begin working with the fondant, you will need to roll it out to the desired size and thickness. The perfect thickness for covering a cake is about 1/8 inches. Use a rolling pin to roll out the fondant, lifting and moving it as you roll to prevent sticking. Add more confectioners' sugar if needed. You can also use fondant guide rings or a ruler to ensure an even thickness.

Once you have rolled out the fondant, use a fondant roller or a regular rolling pin to lift the fondant and position it over your cake. You may also use a fondant smoother to help shape and smooth the fondant over your cake.

Frequently asked questions