My very first fondant cake!

1 Mar

Well ladies & gentlemen, I no longer am a fondant virgin, or gumpaste virgin for that matter.  So if you haven’t figured it out I have never before made a cake with fondant. Being the baker in the family, I was asked to make a lady bug themed cake for my nieces first birthday that will serve 50 people.  I knew that I had to make something that would hold well and thought fondant would be the natural choice.  I didn’t want to go into this blindly, so this past weekend I had a test run.

I admit that I’m not a fan of fondant, sure it looks pretty but the taste is nothing to write home about.  I contemplated buying ready-made fondant but thought how hard can it be to make.  Turn out; not so hard after all.  For this cake I made a marshmallow fondant from a recipe that I found on-line. People, it took me literary less than 20 minutes.  So I urge you, if you buy ready-made fondant give this recipe a try (recipe to follow). So Friday night I made the fondant and let it rest in the fridge.

Saturday I tackled gumpaste.  As you can see there are no lady bugs on my cake, those I have made before using marzipan.  Flowers on the other hand was totally new to me.  I purchased two molds at Michael’s, a daisy mold and a regular 5 pedal mold.  I used ready-made Wilton gumpaste.  The first few flowers I made were pretty unimaginative.  Then I started playing around with textures and using the tools and got a little better with practice.

I finished making the flowers on Sunday morning.  Then in the afternoon I assembled the cake.  The inside consisted of 2 8-inch vanilla sponge cakes both layered.  I thought for the filling I would use a chocolate custard, the same one I used from my cannoli.  I found the sponge cake to be too dense at first and crumbled easily when cutting.  The custard was also too firm, and did not allow me to spread it over the layers.  I crumb coated it with a swiss meringue vanilla butter-cream, which is to die for.  So it’s back to searching for the perfect sponge cake….so if any of you have any recipes you’re willing to share I would be forever grateful.

Now came the part that I was dreading all weekend.  Rolling out the fondant and not having it tear or stick.  The verdict? Success! Just remember that when rolling out fondant or gumpaste for that matter, corn starch is your friend….your BEST friend.

When I finally assembled the cake and place the flowers on it I was pleasantly surprised at how well everything came together.  Not bad for my first time, it was less painful than I imagined.

Marshmallow Fondant Recipe found here: whatcookingamerica.net ( I halved the recipe as I made a smaller cake)

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23 Responses to “My very first fondant cake!”

  1. briarrose March 2, 2011 at 8:41 AM #

    Lovely!

  2. Helene March 2, 2011 at 10:19 AM #

    It’s beautiful! You are so good. I tried to do it at the Wilton class but I was not that good.

  3. torviewtoronto March 2, 2011 at 4:10 PM #

    beautifully done

  4. Anna March 2, 2011 at 5:27 PM #

    Thanks you so much! :)

  5. Summaiyah Hyder March 2, 2011 at 6:02 PM #

    it looks beautiful!

  6. snippets of thyme March 2, 2011 at 10:39 PM #

    Your first attempt is stunning! Thank you for all of the details on how to do this. I can’t imagine getting such gorgeous results the first go round.

    • Anna March 3, 2011 at 8:51 AM #

      Thank you so much. I’m really looking forward to experimenting some more. :)

  7. Linda March 2, 2011 at 11:30 PM #

    I just found your blog via tastespotting.com If that is your first attempt at using fondant and sugar paste then you are a genius. That cake looks beautiful and totally professional. Well done!

    • Anna March 3, 2011 at 8:50 AM #

      Thanks so much Linda. I went into this blindly and did not expect such great results. I just hope everything works out for the real cake! By the way, genius is an overstatement!! LOL

  8. Meg (The Red Spoon) March 6, 2011 at 10:39 PM #

    Wow! Love the cake — so impressive! I have never used fondant or gumpaste partly due to the taste, yet love the look it gives to cake. One trick I use when making a cake is to keep it refrigerated and when the butter cream hardens I take a knife, dip it in hot water and run it over the cake smoothing out all the marks I made while icing it, then the cake is smooth and pretty. Of course, it might be easier to just lay and layer of fondant on top instead. Cake looks amazing!

    • Anna March 7, 2011 at 9:56 AM #

      Thanks for the tip Meg, I’ll be sure to try it. I’m also not very “fond” of fondant primarily due to the taste, but I was asked to do a fondant cake so I really had no choice. Unfortunately, it’s not always about taste, that’s why I’m trying to make the inside as yummy as possible.

  9. Savannah, The Acts of Sweetness Ambassador March 7, 2011 at 10:54 AM #

    Absolutely beautiful! I love the colours and the floral! Thank you for this post.
    I’ve shared this post with our Redpath Sugar community on facebook – I know that a lot of bakers will be happy to find that your results were great!

    http://www.facebook.com/redpathsugar

    Happy Baking!

  10. hungry dog March 17, 2011 at 7:40 PM #

    That is absolutely stunning! At first glance I thought those were real flowers–nice job! Lovely colors too.

  11. Lisa @ Sweet as Sugar Cookies March 26, 2011 at 2:06 AM #

    Your talent is just awe inspiring. I can’t believe that this was your first. You must have a natural knack for it. I’d like to invite you to come by and link it up to Sweets for a Saturday #10. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html

  12. Taija Stagg March 28, 2011 at 11:01 PM #

    Wow! Your first fondant cake was a SMASHING success!! It’s BEAUTIFUL. You have real talent. Keep going, you are going to create amazing things!

  13. Eat Drink Smile April 24, 2011 at 11:19 PM #

    Wow, your first time fondant cake wans’t bad. Just a tip when putting a fondant, if the fondant has cracked, use the solid vegetable shortening and smooth the cracked area together, using a circular motion. Don’t use water because that will break down the fondant.

  14. Alisa June 2, 2011 at 10:23 AM #

    Just had to say that this cake looks amazing.You are very talented.

  15. Kevin June 9, 2011 at 2:45 PM #

    Hey Anna,

    Love your blog! We were wondering if we can feature it on our site. We will be launching a new network for food bloggers, foodies and amateur chefs and would love to have you be part of it. You can visit us at http://knapkins.com?name=Anna

    cheers,
    Kevin

  16. Erina June 22, 2011 at 11:35 PM #

    Wow! That is amazing for your first attempt. I am not a baker but can appreciate the steady hand it takes to create something that’s nice enough to display in a bake shop.

  17. Marian (Sweetopia) June 28, 2011 at 8:49 PM #

    Lovely! I’m loving the colour combo. and the meadow-like feel!

  18. Cheesyplace.com (@cheesyplace) August 30, 2011 at 9:57 AM #

    Amazingly Beautiful! Great Job!

  19. cdmcake October 2, 2011 at 12:41 PM #

    I love the flowers and the details of texture and color you added. It’s amazing that this was your first attempt. Nice job. Hope you post the ladybug cake too.

  20. Restaurant Brugge January 5, 2012 at 2:01 AM #

    beautiful pics dear i really link that s pics

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