Creating A Fondant Wedding Cake: A Step-By-Step Guide

Making a wedding cake with fondant involves several steps, from preparing the cake layers to achieving a smooth fondant finish. Fondant is a popular choice for wedding cakes due to its smooth, clay-like texture, which creates a beautiful exterior. It is made from confectioner's sugar, corn syrup, and water, with optional additions like gelatin or marshmallows. Before applying fondant, the cake layers must be baked, cooled, and frozen for ease of handling. The cake layers are then filled, crumb-coated, and frosted before applying the fondant.

Making your own fondant

Ingredients:

• 2 teaspoons of powdered gelatin
• 1/2 cup of liquid glucose or light corn syrup
• 1 tablespoon of glycerin
• 2 tablespoons of shortening or butter
• 1 teaspoon of vanilla extract
• 8 cups of sifted confectioner's sugar

Method:

• Combine the gelatin with cold water and let it stand until thick.
• Place the gelatin mixture in a double boiler and heat until dissolved.
• Add the liquid glucose and glycerin, mixing well.
• Stir in the shortening and, just before it is completely melted, remove from the heat and stir in the vanilla extract.
• Allow the mixture to cool until it is lukewarm.
• Place 4 cups of confectioners' sugar in a large bowl and make a well in the center.
• Stir the lukewarm gelatin mixture into the confectioners' sugar using a wooden spoon, mixing from the center outwards.
• Mix in the remaining sugar a little at a time until the stickiness disappears.
• Knead the fondant until it is smooth, pliable, and no longer sticky. If it is too soft, add more sugar. If it is too stiff, add water a drop at a time.
• To smooth the fondant, roll it out with a rolling pin on a surface coated with additional powdered sugar.

Storage:

Fondant can be stored in an airtight container in the fridge. When ready to use, bring it to room temperature and knead again until soft.

Preparing the cake pans

First, spray three round cake pans (6-inch, 8-inch, and 10-inch) with cooking spray. Then, cut three wax paper rounds to fit the bottom of each pan. Insert the wax paper rounds into the bottom of the pans and respray with cooking spray. This double layer of protection will ensure that your cakes don't stick to the pans.

Additionally, it is recommended to use pans that are three inches deep. The cake layers will be two inches deep, but the extra room helps prevent overflow.

Once you have prepared the pans, you can start baking your cakes. The baking times will vary depending on the size of the layers. For a 350 F oven, the suggested baking times are as follows:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

Please note that these are just guidelines, and the actual baking time may vary depending on your oven. To ensure an accurate temperature, it is recommended to use an oven thermometer.

After baking, test the cakes for doneness. Insert a toothpick into the centre of each cake. If it comes out dry, and the cakes are golden brown, their edges have pulled away from the sides of the pans, and they spring back from your touch, they are done. It is especially important that the 10-inch layers spring back when touched.

Let the cakes cool for 10 minutes in the pans before loosening the edges with a knife and turning them out onto a cooling rack to finish cooling completely.

Assembling the tiers

Now that you have your cakes baked, cooled, and levelled, it's time to assemble them into a tiered wedding cake. Here's a step-by-step guide:

• Place the first tier on a cardboard or foam core cake round. If you're using a cake drum for the bottom tier, as recommended for ease of lifting, make sure to use one that is wider than the diameter of the cake.
• Apply a crumb coat to the first tier. This is a light initial coat of frosting that will catch any crumbs, ensuring a neat final appearance. Chill the cake for 15-30 minutes to set the crumb coat.
• While the crumb coat is setting, you can prepare the next tier. Spoon a small amount of frosting onto the centre of the cake board and place the next tier on top. Pipe a buttercream dam around the perimeter of this tier. This will prevent the filling from leaking out.
• Add your chosen filling inside the buttercream dam. This could be jam, lemon curd, chocolate mousse, or any other filling you desire.
• Place the next tier on top, ensuring that the bottom of the cake is facing upwards to create a flat edge.
• Repeat steps 2-5 for any additional tiers, working from the largest tier to the smallest.
• Once all the tiers are assembled, it's time to add the final coat of frosting. Work quickly to keep everything cool and return each tier to the fridge while you frost the next one.
• Smooth the frosting using a palette knife or an icing smoother for a sharper finish.
• To add extra support to the cake, insert vertical dowels into each tier. Cut the dowels to the height of each tier and drive them all the way through, so their tops are flush with the cake. A triangle formation of three dowels per tier should provide sufficient support.
• Finally, decorate your cake as desired. You can pipe decorative touches, add ribbon or sprinkles, or use fresh berries or edible flowers for an elegant touch.

Applying the crumb coat

The crumb coat is a light, initial coat of frosting that acts as a base layer for your wedding cake. It helps to latch onto crumbs that form when you first apply frosting to a cake, ensuring that the final coat will be neat and crumb-free.

To apply the crumb coat, start by spooning a dollop of frosting onto the bottom of the cake board. This will act as glue to keep the cake in place. Place the bottom layer of the cake on top of the cake board. If you plan to fill your cake, pipe a buttercream dam around the perimeter of the top layer. This will prevent the filling from leaking out. If you don't plan to fill your cake, simply apply a layer of buttercream to the bottom layer and spread it around before placing the top layer on top. Remember to position the cake with the bottom facing up to create a flat edge.

Once your cake layers are assembled, spread the crumb coat frosting around the top and sides of the cake, using a palette knife or cake smoother/scraper. Work quickly to keep the cake cool. Chill the cake in the fridge for 15 to 30 minutes to set the crumb coat. However, avoid chilling for longer, as condensation will form, and the second frosting layer won't adhere well.

After the crumb coat is set, you can apply the final coat of frosting, following the same steps as before. If you're creating a "naked" cake, apply the outer coat of frosting immediately after the crumb coat, and use a scraper to remove most of the frosting for a more rustic look.

Decorating the cake

Decorating a wedding cake with fondant is a fun and creative process. Here are some detailed tips and instructions to help you achieve a beautiful and elegant finish:

Covering the Cake with Fondant:

Before you begin decorating, it's essential to prepare your fondant. Fondant can be purchased ready-made or made from scratch using recipes that typically include confectioner's sugar, corn syrup, water, and sometimes gelatin or marshmallows. Once you have your fondant ready, follow these steps:

• Roll out the fondant: Use a rolling pin to roll out the fondant on a surface dusted with powdered sugar or cornstarch. Aim for a thickness of about 1/4 to 1/8 inch.
• Cover the cake: Gently lift the rolled-out fondant and drape it over your prepared cake. Smooth it out with your hands or a fondant smoother, working from the top down the sides to ensure no air bubbles are trapped underneath.
• Trim and seal: Using a pizza cutter or a sharp knife, carefully trim away the excess fondant from the base of the cake. For a seamless finish, seal the cut edge by gently pressing it against the cake with your fingers or the fondant smoother.

Adding Details and Decorations:

Fondant is a versatile medium that allows you to create a wide range of decorations. Here are some ideas to inspire your creativity:

• Patterns and textures: Use fondant cutters, embossing rollers, or texture mats to create patterns and textures on your fondant. You can also use silicone molds to form intricate shapes and details.
• Sugar flowers: Fondant is ideal for sculpting delicate sugar flowers such as roses, peonies, or orchids. You can shape and vein the petals, then assemble them into stunning blooms. Add some painted details or dust them with edible luster powder for a lifelike finish.
• Bows and cutouts: Create elegant bows, cut out monograms or initials, or use fondant to cut out shapes like hearts, stars, or other motifs that fit your wedding theme.
• Toppers: Fondant can be used to create personalized cake toppers. You can model it into letters, numbers, or even a cute couple of figurines.
• Color and paint: Add color to your fondant using food coloring gels or powders. You can create ombre effects, marbleized fondant, or hand-paint designs directly onto the fondant surface using food-grade paint brushes and colors.
• Edible decorations: Enhance your fondant cake with fresh or sugar flowers, berries, or edible gold or silver leaf for a luxurious touch.

Remember, fondant dries quickly, so always keep it covered with plastic wrap when not in use, and work in a cool, dry environment to prevent it from becoming too sticky or soft. With some practice and creativity, you'll be able to decorate a stunning wedding cake with fondant!

Frequently asked questions