Fondant cake
Looking for a cake that not only tastes fantastic but also looks stunning? This Creamy Buttercream Cake has it all! Light sponge, a soft, creamy filling, and a beautiful fondant finish that will truly showcase your baking skills.
What you need to make your fondant cake:
Ingredients
- 250 g FunCakes Mix voor Sponge Cake Deluxe
- 250 g FunCakes Mix for Sponge Cake Deluxe
- 450 g FunCakes Covering Paste White
- 100 g FunCakes Sugar Paste Tropical Orange
- FunCakes Sugar Paste Multipack Pink Colour Palette
- FunCakes Food Colour Gel Pink
- FunCakes Bake Release Spray
- FunCakes Edible Glue
- 4 eggs (approx. 200 g)
- 150 g unsalted butter
- 150 ml water
- Jam of your coiche
Necessities
- FunCakes Cake Board Round Ø15cm
- Wilton Cake Leveler -25cm
- Wilton Rolling Pin 50cm
- Wilton Cooling Grid
- 2x Wilton Easy Glide Fondant Smoother
- Wilton Extra Deep Round Baking Pan Ø 20 x 10 cm
- PME Flower Blossom Plunger Cutter set/4
- PME Daisy Marguerite Plunger Cutter set/4
- Silikomart Sugarflex Veiner -Hydrangea
Bereid 250 g FunCakes Mix voor Biscuit Deluxe zoals aangegeven op de verpakking. Spatel het mengsel voorzichtig in een ingevette bakvorm en bak de biscuit ongeveer 30–35 minuten tot deze licht goudbruin en gaar is. Stort de biscuit direct na het bakken op een rooster en laat volledig afkoelen.
Prepare 125 g of FunCakes Mix for Buttercream as directed on the packaging.
Slice the sponge twice using a cake leveller. Spread one layer with buttercream and the other with jam (flavour of your choice). Coat the outside of the cake with a thin layer of buttercream and allow it to set in the fridge for half an hour.
Colour 450 g of FunCakes Covering Paste White with FunCakes Food Colour Gel Pink. Roll it out to a thickness of approximately 2 mm and cover the cake. Trim away any excess fondant with a knife.
Knead all remaining fondant colours until soft and roll them out very thinly. Using various cutters and plungers, cut out flowers from all colours. Attach the flowers to the top of the cake using a little FunCakes Edible Glue.
Omdat je zoveel bloemetjes nodig hebt is het handig om de uitgestoken bloemetjes te bewaren onder plasticfolie of in insteekhoesjes. Dit voorkomt uitdroging.
Knead all remaining fondant colours until soft and roll them out very thinly. Using various cutters and plungers, cut out flowers from all colours. Attach the flowers to the top of the cake using a little FunCakes Edible Glue.
Since you’ll need a lot of flowers, it’s helpful to store the cut-out flowers under plastic wrap or in plastic sleeves to prevent them from drying out.
