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Mother’s Day, a special occasion that deserves a special cake. After few months of procrastinating, I finally did my 1st Fondant Cake for Mother’s Day! I had been deciding for months which of my for keeps recipe to use for the base, then I saw the video for this Madeira Cake. It looks simple to make, simple ingredients which convinced me to give it a try.
The base of the cake is a Madeira Cake. The middle frosting is Coconut Buttercream Frosting, and for crumb coating, I used Vanilla Buttercream & of course last but not the least, Fondant for the outer frosting. You can have the same frosting for the middle and for crumb coating, I just thought it would be nice to have a different texture in the middle.
I cannot remember the last time I had a fondant cake. Not so many cafe sells small size fondant cakes, or even sliced fondant cakes. I guess because fondant cake is not really an everyday kind of cake. Most often, this is used for wedding cake as they can be elegantly decorated. Although a lot of people used it also for birthday cake and other occasion.
In terms of taste, I honestly prefer regular cakes because I enjoy my cake with soft and creamy frosting rather than gooey texture that a Fondant gives. Although sometimes it nice to taste something different. So you might be wondering why I made this cake.
Aside from Fondant cake looks beautiful, another reason is because I enjoyed the process involved in making this, especially the decorating part. That is what I really look forward too when I thought of making this. The process was long, it is tedious but in the end it’s all worth it for me. I feel good and accomplished that I was able to make a Fondant Cake, I will make another one soon with one of my for keeps recipe for the base. Ok, enough of the talk. Let’s get started!
Fondant Decorating Ingredients/Equipments:
- Fondant – I used Wilton 24 oz. (1 lb. 8 oz.)
- Gel Coloring – I used Wilton
- Icing Sugar or Cornstarch
- Pastry cutter
- Rolling Pin
- Fondant Smoother
- In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
- While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
- Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake at 350 F/177 C for roughly 35 to 40 minutes or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
- Decorate the cake up to 24 hours advance & enjoy!
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Fondant Decorating Instructions:
- Measure your cake to know how much fondant you will need to fully cover it.Formula is: height of the cake x 2 then add the diameter of the cake. My cake is height is 5.5″ x (2) + 6″ = approximately 17″. This is more than enough, you will have a lot of excess to allow you to push it to the side of the cake.
- Unwrapped the Fondant and cut into half. Cover the other half to avoid drying.
- Dust the surface with cornstarch or icing sugar. Knead the fondant so that it is softer and easier to work with.
- If you are colouring your fondant: Dip the toothpick into the gel colour and dab it into the fondant. I used 2 colors for this cake, if you do not want to color the fondant, you can skip this step.
- Begin to roll out the fondant. After a couple of rolls, lift the fondant and turn about a quarter of a turn. If the fondant is sticking to the surface, dust it with more cornstarch or icing sugar.
- Roll the fondant up onto a long rolling-pin. Starting at the base of the cake, begin to unroll the fondant onto the cake.
- Carefully lift and maneuver the sides to remove the creases. Use the palms of your hands to press the fondant onto the sides of the cake.
- Use a pastry wheel to cut around the cake, removing the excess fondant.
- Smoothen the top and side of the cake. I used paper towel, but you have a fondant smoother, better.
- Cut out your designs.
- Decorate the cake.
Good to know:
- I find the cake texture dry and it hardens easily. The cake baked soft but once I stored it in the fridge, it dries up easily.It did not return to soft texture eventhough I took it out to room temperature. I think this cake is better eaten the same day it is made and not suitable for storage in the fridge for a long time, or maybe I over baked it? Just be careful when you make it.There are other cake base that you can use for Fondant anyways, I think the Chocolate Quinoa Cake, Marble Cake or Carrot Cake will work well.
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Gemma’s Bigger Bolder Baking Madeira Cake Adapted from: