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Baking Gourmet Cakes Covered In Fondant

Sun 26 March 2017

One of the most popular and commonly used icing for decorating cakes, fondant is also an extremely fun ingredient to work with. You can do absolutely anything with fondant; cut it, shape it, color it, roll it to cover cakes, flavor it and so much more. You can just go nuts with it! With this article, we will try to rule out any doubt on how to use fondant. To begin with, here’s a simple step-by-step guide on how to cover a cake with fondant: First cover your cake with a thick layer of butter cream icing. The harder the butter cream layer, the better.  Make sure to let your butter cream layer cool on the cake. The butter cream layer gives you a hard surface to use the fondant on Knead your fondant to the right consistency. This will have a slightly elastic touch. Use a little icing sugar if you find it way to sticky.

Before you begin to roll, be sure to dust the counter top and your rolling pin with some icing sugar. Fondant by most brands (we love the one by Vizyon and Fonda Frost) come ready to roll which means you can move directly to step two below Roll out your fondant to the required size. Say your cake is of 10” diameter and 3 “ in height, you should roll the fondant out to 16” wide. But always take an extra 2 inches to give you sufficient room to work with while smoothing the fondant.  Roll the fondant to about an 8th of an inch in thickness. When you think you’ve rolled the fondant out enough, roll the whole sheet back on the rolling pin to transfer it onto the cake. Using this method, you will have less chances of getting air bubbles and unwanted pleats while transferring it onto the cake. It makes this process a lot easier.  Now slowly unroll the sheet on your cake. Cover your cake thoroughly from the top, letting the extra portion you rolled out flow generously around it. With quick and light hand gestures, smoothen the top of the cake and the top edges as well.

For the side walls, hold out the extra portion hanging out with one hand, and smooth down the fondant on the cake wall with the other. These motions must again be very gentle but fast as the fondant will harden quickly.  Continue this, inch for inch, working your way all around the cake. Once done, use a smoother to do a final touch. If you spot air bubbles, pierce it with a needle or sharp knife and smoothen it up again. You won’t even notice it later. Using a pizza wheel or sharp knife, cut out the extra fondant around the cake. Tadaa! You’ve just covered a cake with rolled out fondant! Give it a quick professional touch by running a butter knife all along the bottom edge to tuck in extras and jagged bits. Wondering how much fondant you need for the cake you’re planning? Here’s a quick base calculator for the fondant you will need, depending on the cake you’re about to make. For cakes that are about 3” in height and of the following diameters, you will need this amount of fondant. For a 6” diameter cake, use 400g fondant. For a 10” diameter cake, you will need about 680g For a 12” diameter cake, use around 740g fondant. If you have a 1 kg fondant tub and want you use the entire thing in one go, make a cake that’s about 15” diameter! You don’t need to use up the entire tub of fondant in one go though. Fondant stores well as long as its kept in a cool, dry place in its air-tight container. Now, lets move on to coloring fondant To color fondant, you will have to use gel colors. We recommend using gel colors rather than liquid colors cause they are a lot easier to work with and give a much deeper, more vibrant color to the fondant.

Dip a clean toothpick into the gel color and dot the fondant lump in various spots. Knead the fondant well so that the color mixes and till you get the right color shade. Always start with very little color. Once kneaded, if you feel it is still too light, you can always add more. If you already have colored fondant, you can add a small piece of it and knead it with white fondant to get the shade you want. Once kneaded, keep the fondant plastic wrapped and stored in an air tight container.  This is to avoid it fading as some colors get lighter when exposed to sunlight. Flavoring fondant is highly dependent on one’s personal taste. Fondant is already sweet, hence you may not want a flavour that will further sweeten it, but rather, something that would complement the sweetness. Also, keep in mind the flavour of the butter cream that was used, so as to ensure that the flavours of the icing and the fondant marry together. The oil based flavors of your choice should be added at the time of kneading. For around 680g fondant (10” cake), use a 1/4th tea spoon of oil based flavor ring. Knead it well into the fondant. Love working with Fondant and have your own tips & tricks to share? 


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