- 3 years ago
- Wedding: June 2014 - British Columbia
I definitely would not recommend DIY a fondant cake for your own wedding — unless you have people to help you coordinate other things. I spent 8 hours on a 6 x 3 inch cake for a bridal shower. This is sort of an update to this thread on WeddingBee.
I tried three things I found on Pinterest:
– Recipe of Almond Wedding Cake (Link to Recipe)
– Picture of a cake design, with no step-by-step instructions; some bakery did this:
– DIY cake strip video on YouTube, so that the cake doesn’t dome. I used a wet tea-towel. It really didn’t matter too much in the end as I cut my cake twice into 3 layers. (Those Magic Strips were like $24.99+tax)
I got most of my supplies from Cake Mischief (Canadian online store) and Bulk Barn. Due to time constraints, the cake I did was pre-bought fondant (Satin Ice) and almond-flavoured continental Buttercream (custard-based). You can freeze continental buttercream — it’s great to use on cupcakes as well. If you need recipes to the butter-cream, please PM as it is my own recipe. It basically uses equal portions of shortening and unsalted butter. Salted butter is OK.
Without further rambling, here is the naked almond cake, before crumb-coating:
Because my top was slightly domed, that layer goes on the bottom, with the dome facing up. I sprinkled some home-made simple syrup to help the cake stay moist (which is basically boiling hot water whisked with sugar that has been chilled). I piped buttercream and used store-bought custard (from Bulk Barn) as my filling. My bottom layer went on top. (Darn that uneven cutting on the top layer — sigh, I filled it with buttercream to make it level!)
Very thin layer of crumb coat around the sides. I put this cake in the fridge over-night, so that it would be easier to work with the fondant. (Won’t slide and slip around later) Note: you do NOT refrigerate fondant. Big no-no. Fondant always gets stored in plastic wrap, in an air-tight container.
With fondant, it has to warm up in your hands — so you have to knead it before you roll it out. Work with fondant quick — it would stick to your hands. If that happens, use small amounts of icing sugar to dust your hands. Also, the work surface has to be CLEAN — it will pick up anything as you roll it out.
The bride’s colours are gold, white and cream. So, I coloured my fondant gold, using AmeriColor gel:
I rolled it out and draped it onto the chilled crumb-coated cake. After smoothing it out with my hand and a fondant smoother, I had one stupid tear on one side. Oh well, that’s where the bride’s dress will go. (I used round cookie cutters and scissors to shape the dress) Then, another small tear on another side: I used my left-over dress fondant to make wedding heels. For the pearl to stick onto the ribbon part of the heel, I piped a bit of buttercream and put the sugar pearl on top.
To make fondant rose, you can pinch fondant into a cone. (This is really, really easy) Then use circle cookie cutters and layer them on top of each other.
You could add green-coloured fondant if you want a rose-bud. I kinda pinched the end and laid it onto of a lace impression mat. Then, I added sugar pearls for an easy bouquet look.
And here is the front view of the cake:
The cake recipe is a keeper! I like that it’s very airy and light; custard actually goes well with almond. Alternatively, you could use jam as the recipe originally had suggested.
Things that I did that the recipe didn’t call for:
I cleaned my bowl with vinegar before adding egg whites, so that they would be extra fluffy.
I suck at piping — I could definitely use more practice. So, if any brides wonder why fondant cakes are so expensive — it’s because it is very time-consuming. I am no professional decorator — but if you have any questions, feel free to ask! Someone else who is more experienced could answer your questions too.