My first experience with fondant for Mitch’s surprise party bday cake. It was actually fun to make the cake and filling, but it was miserable dying the fondant, so I think next time I’ll opt for pre-dyed fondant. However, I’ve heard that making your own tastes a lot better than the store-bought Wilton kind.
Here’s how I made it:
- Baked 2 white cream cakes from this recipe (only used this recipe for the cakes, not the icing or filling)
- Used different size pans for each cake; and 8-inch round for the top cake and a 10-inch round for the bottom.
While the cakes cooled I made the raspberry filling. I used this recipe. The filling really made the cake taste more fresh; usually buttercream is so heavy, but this made it feel almost light (almost).
Try to get the buttercream very smooth and even, then freeze. I think I could have made mine much more flat, which really would have helped the fondant look better.
As my hands and arms were covered in blue as I worked in the color, I have no other pictures. Sometimes it’s just not your top priority. Imagine multiplying the amount of color here by 20 and working it into the fondant.
Once the fondant is colored and rolled nice and thin, get your cakes out. By brushing water on the frozen cake, you can help the fondant to stick better.
You can also brush water on the fondant when it’s rolled onto the cake to get the powdered sugar off (which keeps the fondant from sticking to your counter).
Yum. If it wasn’t so time intensive, I’d probably make this way too much.