Loving Fondant Cake
We are looking on the bright side of life, especially with Valentines Day. It’s the perfect time to surprise your loved ones and we are pleased to help you. Get started right away with this loving cake!
Lo que necesita para loving fondant cake:
Ingredientes
- 200 g FunCakes Mix for Sponge Cake Deluxe
- 125 g FunCakes Mix for Buttercream
- 450 g FunCakes Covering Paste Red
- 50 g FunCakes Sugar Paste Sweet Pink
- FunCakes Flavour Paste Strawberry
- FunCakes Sugar Hearts Bordeaux
- 3 eggs (approx. 150 g)
- 250 g unsalted butter
- 145 ml water
- Strawberry jam
Materiales
- FunCakes Bake Release spray
- FunCakes Magic Roll-Out Powder
- FunCakes Greaseproof Cake Card Ø 20 cm
- FunCakes Edible Glue
- Wilton Decorator Preferred Deep Round Pan Ø 15 x 7,5 cm
- Wilton cake leveler
- Wilton rolling pin
- Wilton cooling grid
- Wilton cookie cutter heart set
- Wilton Smoother
- Wilton Modeling Stick Set/2
- PME impression mat
- JEM tool 12 - Petal Frill & Half Round
- Brush
- Cocktail sticks
Preheat the oven to 175°C (convection oven 160°C).
Prepare 200 g FunCakes Mix for sponge cake as indicated on the package. Spray the baking tin with bake release spray and fill it half or 2/3 with the mixture. Bake the cake in 25-30 minutes. Release the cake immediately after baking and let it cool down on a cake grid.
Tip! The cake is ready when it feels springy to the touch.
Place the cake upside down on the cake board. Cut the sponge cake in 3 parts with the cake leveller, mark the three layers with a skewer. So that you can put them after filling, exactly alike.
Prepare 125 g FunCakes Mix for buttercream as indicated on the package. Let the mixture rest at room temperature for at least 1 hour. Beat 150 grams butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). Add a tablespoon of strawberry flavour and mix it well.
Cover the first layer with strawberry jam, place the second layer on top and cover this with the buttercream. Place the last layer on top and cover the whole cake with a thin layer of buttercream.
Knead 450 g of red Covering Paste well. Cover your work board with some magic roll out powder and roll out the covering paste. Make sure that there will be no powder on the top of the covering paste. Turn the slice a quarter, after rolling three times, so it won’t stick. When the sheet is large enough and has a nice thickness, place it on the cake and gently press it around the cake. Smooth the sugar paste neatly with a smoother. Then trim away the excess fondant at the bottom using a knife.
Knead the remaining red covering paste well and roll it out with some magic roll-out powder. Cut out 6 hearts using a cutter. Run a friller along the edges of all the hearts to create a ruffled edge. Knead the pink sugar paste well and roll it out on a little icing sugar. Cut out 6 smaller hearts.
Place all the pink hearts into the red ruffled hearts and secure them with some edible glue. Then attach sugar hearts to the centre of each sugar paste heart.
Attach one heart randomly in the centre of the side of the cake. Directly opposite this, attach the second heart. Place the remaining 4 hearts evenly between these two (make sure they are nicely spaced). Finally, decorate the entire bottom edge with sugar hearts.
