The Fresh Loaf

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My fondant cakes

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moma's picture
moma

My fondant cakes

I just started on this site but I have been baking for a long time.

one of two identical weddingcakes. Regular and chocolate sponge with rasberry and tobleronemousse filling, iced with buttercream. Covered with marcipan and a fondant pearlborder. (30 servings on photo).

1yr. birthday cake. Banana and chocolate marble spongecake with semi-sweet chocolatemousse (the smaller children do not like the bitter ones). Buttercream icing and fondant cover (8 servings). Figurines, lettering and pearl border of fondant with tylose powder (to make the consistensy as gum paste/sugar parste) to harden it.

My daughters 1yr birthday Elmo Cake. Filling and cake identical to the one abowe. (20 servings)

 

/moma

 

Comments

ehanner's picture
ehanner

Very nice cakes moma. Do you make your own fondant?

Eric

Syd's picture
Syd

Beautiful cakes, moma.  Wow.  Fondant over buttercream.  That must be a sweet rush!

Syd

breadsong's picture
breadsong

Hello moma,
How difficult it must be to cut into these beauties.
Your cakes, with their flavors and fillings, sound incredibly delicious.
I admire your considerable skill constructing these cakes...the layers, filling and frosting so even, building up to a perfect fondant finish. And then there are the little sculpted figures! I like the letters n-o-a-h too - were these letters cut with cookie cutters? Such a pretty, decorative font for these letters.
Thanks for sharing these pictures and hope you post again about your lovely creations!
:^) from breadsong

moma's picture
moma

thank you so much - I enjoy working with fondant. It resembles play dough in texture and it is SO fun. (and only the imagination limits your creativity).

I have tried to make my own marshmallow fondant (MMF) but it is indeed a sticky mess. (and it was before I got my KA, so I had a hard time kneading it plyable enough. It got too lumpy). Now i order Funcakes MMF online from a baking shop in Holland.

To be honest, Im a savory kind of gal. I try to balance the cakes by reduceing the sugar content by replacing some of the confectioners sugar with cornstarch (because fondant, buttercream icing AND cake + filling are too sugary to my taste! ) and always have some kind of berry filling to contrast the sugar. (at least when the cake is for me, not an order for someone else). The buttercream covers function is to smooth out the imperfections in the cake and give the fondant/marzipan a smooth finish (without the thin layer the acid from fx. berry mousses will erode the fondant). It is never as thick as a cake only iced with buttercream. 

The lettering was made with a sugar paste linial from FMM which is called Fynky letters (avaliable both in upper/lowe case). The star imprint is made with a cookie cutter - keep in mind the fondant stretches. It is therefore best to apply a light cut after the fondant is in place (i didnt but the pic doesnt show).

breadsong's picture
breadsong

Hello moma,
Thanks for letting me know how the lettering was made. I really am taken with that font and how pretty those letters are on the finished cake. :^)
I've made rolled fondant using Rose Levy Beranbaum's recipe from The Cake Bible, mixing in the bowl then kneading by hand; and have found Roses's formula to be easy to work with.
I also find fondant really sweet...when you mentioned replacing confectioner's sugar with cornstarch, I wasn't sure if you meant in the cake, or in the fondant, but the idea of substituting some cornstarch for powdered sugar in fondant sounds interesting...I'd like to try that sometime and see how much it may affect sweetness, and if it has any effect on how the fondant rolls out.
Thanks again :^) from breadsong

moma's picture
moma

Sorry for the mistake. The correct name is Funky Letters (The forginers spelling card i know :) )

I made MMF with cornstarch, (a bit of sugar), oil and marshmellows.I do not own a sugar thermometer so the recipies with glucose was to advanced for me.

To be honest the fondant is - IMO - only a pretty cover. I don't eat it. :)

you can find an excelent how to on the letterring on youtube. search for 'cakes by edna' and lettering (or something like that).

breadsong's picture
breadsong

Hi moma, Thanks so much for the reference - found it!
:^) from breadsong

moma's picture
moma

... and what goes for so many other things. There's nothing a sharp chef's knife can't cut through ;)

hanseata's picture
hanseata

I tried once making Monet's "Vert-Vert" pistachio cake with green fondant - the cake tasted good, but my fondant layer was just too thick, the sugary overkill spoiled the cake for me. I prefer marzipan, it has a bit more flavor to it than just sweet.

Karin

Janine McCarter's picture
Janine McCarter

Stunning cakes - please could you give me the website address of where you order funcakes MMF from in Holland.  I live in Swaziland, Africa and would  love to try some.  Tried to Google it but just got a list of their stockists.  Thanks.

moma's picture
moma

here you are: http://www.deleukstetaartenshop.nl/index.php?language=en&osCsid=ba09b990397507a09377912848ef758d

:)

if you are making fugurines make sure to buy tylo powder - then they will harden.

try and googl humidity and fondant. In the warm months of the summer in Denmark, as I could imagine is also the case most of the year in Africa, it is a pain to work with fondant because it is too sticky. Maby try and search for parts of the US with high humidity.

 

Janine McCarter's picture
Janine McCarter

Thank you so much.  Best regards, Janine

 

 

tmarz's picture
tmarz

I have made quite a few cakes, fondant and other. I make my own fondant using the marshmallow fondant recipe. It tastes so much better than purchased and a large batch is just as easy to make as a small batch. (just google it, but the basic ratio is 16 ounces of mini marshmallows to 2 lbs of powdered sugar).

 

Be careful with adding cornstarch as it is a dryer... too much and you will have fondant that cracks. you might be able to balance it with a little extra water/ or shortening.