Base Cake For Fondant

Don t be shy to eat the icing.

Base cake for fondant. Adhere it to the cake with extract around the base covering the showing cake board. To make a smaller one of about 18 cm 7 inches halve the quantities. Fondant cakes can be put in the fridge and will remain fresh for days which is a positive characteristic especially if the event is during the summer. Cake can use box cake from the grocery store in this instructable i made 2 8 round cakes 2.

This quick fondant for decorating cakes cupcakes and petit fours needs only a few minutes and 4 ingredients. Fondant is an edible icing made of 100 edible ingredients which makes us question who uses inedible icing. It has a mild vanilla flavor. Chill your cakes before you cover them.

Cut the excess fondant at the back of the cake and line up the seam. Although the icing is edible you might see people take the fondant off cakes when they are eating cake because people tend to not like the texture or flavor of fondant. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface so the fondant layer looks clean and smooth. However when decorating cakes with fondant you will often need different sized cakes.

Various cookie cutters 5. Try to get the surface as smooth as possible as any bumps will show. A common beginner mistake is rolling out the fondant too small and then you get tons of ruffles and tears around the base of the cake. To make a cake of 30 cm 12 inches increase the quantities of the ingredients to 1 1 2.

There are three main reasons fondant can look lumpy. Fondant rolling pin 4. A cake can be covered finished with simple borders set aside until the big day of the event and then decorated on site. The buttercream will help the fondant stick to the cake so make sure to get the top and sides of the cake.

In addition to the fondant you will need a cake that is covered with a layer of buttercream at least 1 4 inch thick. For colored fondant knead in a dash of food coloring. Fondant cakes need to be brought to room temperature before serving and. Cover the cake with a thin layer of buttercream using a palette knife.

Roll out a color of fondant that coordinates with the design of the cake and cut a strip about 1 4 to 1 2 inch wide. Make sure your buttercream or ganache is nice and cold but not frozen before you cover the cake for best results. Roll your fondant out bigger than you need.