Happy's Cook

Saturday, June 21, 2014

Basic Fondant Icing Cake Recipe

I wanted to try fondant icing for a very long time now, after I saw Happy's first birthday cake from French Loaf. It really attracted our guests who came to the party. From then I was trying to learn this fondant decorations using tutorials. I even tried to attend classes, but I couldn't make it because of my full-time Job. Finally, I tried my hands-on this, decorating a very basic vanilla cake. You can check the recipe for vanilla sponge cake here. I have used rolled fondant, which I got it from Passionate Baking. I have tried very basic shapes and it came out really well. Even though it was not very perfect, I am happy being this my first trial. Let's go for the preparation steps: (I have missed to click few steps in my excitement)

Vanilla Sponge Cake(9 inch) - 2
Butter Cream/Wipped Cream - 1 Cup 
White Gum Paste - as required(Rolled fondant) 
Food Colours(I have used gel colors pink,violet,brown) Cutters - For shaping flowers and other shapes 
Rolling Pin - To roll the fondant 
Round Cake board - 1
1. Place the first layer on the cake board with top side up.Trim the crusted and raised top from both the cakes and level them(Use a knife to gently trim). Once your cake is levelled, spread some frosting(butter cream/wipped cream) on top of the first layer. Check the notes section for butter cream frosting. 
2. On top of this frosting, place the second layer upside down. Frost the top side pushing the frosting towards the edges. Next frost the sides of the cake, if there is any gap between the 2 layers fill that too. Trim excess frosting above the cake. Very little frosting is enough to glue the fondant. Place the frosted cake in the refrigerator for 30 mins to chill.
3. Now it's time for the fondant. Dust the working area with sugar and place the rolled fondant on top of it. Add the food colouring you want and knead it well until it is smooth and uniform. Now roll the fondant using the rolling pin.Don't roll it thinner than quarter inch to prevent it from pulling and wrinkling.
4. Using the rolling pin, lift the rolled fondant and place it on top of the frosted cake. Trim the excess fondant. Press the fondant into the sides of the cake without forming wrinkles. (Carefully do this). Now you can decorate your cake, however you like it. I made basic flowers, stars and hearts to decorate it, also I have made ribbon for the sides.
The cake is ready to be served.
Points to remember:
  • To make the cake firmer and easy to frost, place it in the refrigerator before frosting.
  • Recipe for basic butter cream:Mix 1 cup sugar, 1/4 cup unsalted butter,  2 tblsp of milk and little vanilla extract. Beat everything together until it is smooth and fluffy.
  • Level both the cakes evenly, so that their won't be much gap when you place both the cakes together.
Warm Regards,
Happy's Cook - Divya


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