Creating A Fondant Wedding Cake Masterpiece

Making your own fondant wedding cake can be a fun and rewarding project, and it's certainly achievable for beginners. Fondant is a soft, thick icing used to coat and decorate cakes, and it's pliable, with a texture and consistency similar to playdough. You can make fondant at home with just a few simple ingredients, such as marshmallows, powdered sugar, water, and shortening. The process is straightforward but can be a little tricky, so it's important to follow a recipe designed specifically for wedding cakes to ensure your cake is sturdy and has enough batter and icing.

Choosing a fondant recipe

Taste and Texture

Fondant has a sweet taste and a thick, clay-like texture. When choosing a recipe, consider the desired taste and texture of the fondant. Some recipes may produce a softer and smoother fondant, while others may result in a chewier or tougher consistency. It is essential to select a recipe that balances taste and texture to create a fondant that is both delicious and easy to work with.

Ingredients

Fondant recipes typically include sugar, flavourings, and a gum or gelatin to provide stretchiness. When choosing a recipe, consider the availability and cost of the ingredients. Some recipes may call for specialised ingredients that can be more expensive or difficult to source. Opt for a recipe with simple, easily accessible ingredients to ensure a stress-free baking experience.

Workability

The workability of fondant refers to how easy it is to handle and shape. Some fondant recipes may be more pliable and stretchy, making them ideal for creating intricate designs. Others may be more challenging to work with and prone to cracking or tearing. Choose a recipe that balances taste and workability to ensure you can create the desired decorations without sacrificing flavour.

Colouring and Flavouring

Fondant can be coloured and flavoured to enhance the overall presentation and taste of your wedding cake. When selecting a recipe, consider whether you want to add colours or flavours. Some recipes may be more suitable for adding colours and flavours, while others may have limitations. Choose a recipe that aligns with your desired level of customisation.

Storage and Shelf Life

The storage requirements and shelf life of fondant vary depending on the recipe. Some fondants can be stored at room temperature in an airtight container for several months, while others may require refrigeration and have a shorter shelf life. Consider your timeline and storage capabilities when choosing a recipe to ensure your fondant remains fresh and usable until your wedding day.

Practice and Testing

Finally, it is essential to practice and test your chosen fondant recipe before the big day. Create a test batch of fondant and experiment with rolling it out, creating decorations, and storing it. This will help you refine your technique, ensure the fondant meets your expectations, and allow you to make any necessary adjustments to the recipe or your decorating approach.

Baking the cake tiers

Prepare the Right Pans and Ingredients:

• For a three-tier cake, you'll need three sets of cake pans in different sizes: 12", 9", and 6" pans, each 3" tall.
• Line your pans with parchment paper to ensure the cakes don't stick. Spray the pans with cooking spray, then fit the parchment paper, and respray.
• Gather all the ingredients for your chosen cake recipe, ensuring they are at room temperature for even mixing.

Baking the Cake Tiers:

• Prepare your batter following the recipe instructions. The batter amounts will vary depending on the size of each tier. As a guide, a 12" tier requires 12 cups of batter, a 9" tier needs 7-8 cups, and a 6" tier needs 4 cups.
• Fill your pans appropriately: fill 3-inch deep pans only halfway, while 2-inch deep pans can be filled up to two-thirds.
• Baking times will vary based on the size of the cakes and your oven's temperature. As a guide, at 350°F:
• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes
• To ensure your cakes are done, insert a toothpick into the centre. If it comes out clean, the cakes are ready. The cakes should also be golden brown, slightly pulled away from the pan's sides, and spring back when touched.
• Allow the cakes to cool for about 10 minutes, then loosen them from the pans and transfer them to a cooling rack to finish cooling.

Level the Cakes:

To ensure flat surfaces for stacking, use a long serrated knife to level the tops of the cakes. Rotate the cake on a turntable while keeping the blade level and using a sawing motion.

Prepare the Cake Boards:

Place each cake tier on a cardboard or foam core cake board that is the same size or slightly larger than the cake. This provides stability and makes it easier to move the tiers.

Assemble and Frost the Tiers:

• Stack and frost your cake layers, using a crumb coat as the initial base coat to trap crumbs.
• For a simple assembly, spread buttercream on the bottom layer, add the next layer, and repeat. If you want to fill the cake, pipe a buttercream dam around the perimeter of the top layer before adding the filling and the next cake layer.
• Chill the cake for 15-30 minutes after the crumb coat, then apply the final coat of frosting.

Stabilize with Dowels:

• To support the weight of the tiers, insert vertical dowels into the cake. You can use wooden or plastic dowels, or even plastic drinking straws.
• Cut the dowels to the height of each tier and insert them so their tops are flush with the cake. A triangle formation with three dowels per tier should provide sufficient support.
• Repeat this process for each tier, placing a wax paper round between tiers before positioning the next layer.

Now that your cake tiers are baked and assembled, you can move on to decorating your fondant wedding cake!

Assembling the tiers

Once you have baked your three cakes (12", 9", and 6"), you will need to assemble them before covering the cake with fondant. Here is a step-by-step guide to assembling a three-tier wedding cake:

• First, ensure that your cakes are completely cooled before assembly.
• Place the largest cake (12") on a cardboard cake board that is the same size as the cake. This will form the base of your three-tier cake.
• Use a large serrated knife to level the top of the cake, creating a flat surface.
• Spread a layer of buttercream or frosting on top of the cake.
• Place the next cake tier (9") on top of the first tier. Ensure it is centred.
• Repeat steps 3 and 4 for the second cake tier.
• Place the final and smallest cake tier (6") on top, again ensuring it is centred.
• Cover the entire cake with a thin layer of buttercream or frosting. This will act as a crumb coat, trapping any crumbs and creating a smooth surface for the fondant.
• Place the cake in the refrigerator to chill. This will help the buttercream or frosting set, making it easier to apply the fondant.
• While the cake is chilling, roll out your fondant. You will need a large, smooth surface, such as a countertop or table, coated with additional powdered sugar.
• Remove the cake from the refrigerator.
• Carefully lift the fondant using a rolling pin and lay it evenly over the frosted cake.
• Gently press the fondant around the cake, ensuring it sticks evenly to the frosting.
• Cut off any excess fondant using a fondant cutter or knife.
• Smooth out the fondant with a flat spatula or a fondant smoothing tool.
• Your three-tier wedding cake is now assembled and covered in fondant! You can further decorate it with fondant designs, ribbons, or fresh flowers.

Covering the cake with fondant

Covering a cake with fondant is not difficult, but it does require some preparation and technique. Here is a step-by-step guide to help you achieve a smooth and elegant finish for your wedding cake:

Prepare the Fondant:

Start by kneading your fondant until it becomes a pliable ball. If you are using store-bought fondant, you can rub a small amount of vegetable shortening into your hands to prevent sticking. If you are using homemade fondant, you may not need anything to prevent sticking, but if you do, it is recommended to use a small amount of shortening instead of cornstarch or powdered sugar, as these can dry out the fondant.

Roll Out the Fondant:

Place the fondant on a silicone pastry mat or a clean work surface coated with a thin layer of vegetable shortening. Form it into a thick disc and use a rolling pin to roll it out, maintaining a circular shape. Roll the fondant to a thickness of about 1/8 of an inch. Any thinner, and it may tear or crack as you work with it.

As you roll, use a thin acupuncture needle, a sharp knife tip, or a clean straight pin to pop any bubbles that form in the surface. Smooth out the popped bubbles with your fingertip.

Measure the Fondant:

To determine how much fondant you need, first, measure the diameter and height of your cake. Then, use the following formula: DIAMETER + HEIGHT (x 2) = Diameter of fondant. For example, if you have an 8-inch round cake that is 4 inches tall, you would calculate: 8 inches + 4 inches (x2) = 16 inches.

Roll the Fondant Evenly:

Dust your work surface with cornstarch or confectioners' sugar to prevent sticking, depending on the humidity in your climate. Start with the fondant in the shape of the cake you are covering (e.g., a rounded shape for a round cake). Use a plastic fondant roller or a wooden rolling pin to roll out the fondant to the desired size, ensuring it is large enough to cover your cake with some overlap.

The perfect thickness for covering a cake is about 1/8 of an inch. Use fondant guide rings or a ruler to achieve the correct thickness. Always roll from the center outwards, turning and lifting the fondant to maintain a consistent shape.

Apply the Fondant to the Cake:

This step requires quick movement, as fondant will dry out if left out for too long. Have your cake nearby, frosted and ready to go. Fondant works best when applied to a fresh crumb coat, so lightly mist your cake with water if the crumb coat has crusted or the frosting is dry.

Place your fondant roller in the middle of the rolled-out fondant. Using both hands, fold one side of the fondant over the roller. Lift the roller and place it behind the cake, touching the edge of the fondant to the cake board. Start draping the fondant towards you, keeping it as centered as possible.

Gently roll out the fondant, guiding it as it drapes over the cake. It should naturally stretch and conform to the shape of the cake. If the fondant doesn't fully cover the bottom edges, don't worry; it will stretch as you smooth it.

Smooth and Trim the Fondant:

Use a fondant smoother to smooth the top of the cake first, then move on to the sides. Gently pull and stretch the fondant away from the cake, using the edge of your hand to smooth out any creases. Once a section is smooth, lightly press the fondant to the side of the cake. As you work your way around, move any creases towards the lower edges of the cake.

If the sides of the fondant are not sticking to the cake, dampen your fingers with a small amount of water and rub the inside of the fondant as you lift the sides. Press gently with your dry hand to adhere it to the cake.

Use the fondant smoother to ensure the fondant has adhered to the top and sides of the cake. Push any air bubbles towards the sides and then work them out of the bottom of the cake.

Finally, trim the excess fondant at the bottom with a fondant trimmer, pizza cutter, or paring knife. Stay slightly outside the edge of the cake to ensure a clean cut.

Troubleshooting:

• If you end up with a seam where the fondant meets, gently rub it with your finger to minimise its appearance.
• If the fondant cracks or tears, make a "fondant adhesive" by soaking a small amount of fondant in water and applying it to the crack with a spatula or decorating bag.
• To remove air bubbles from the fondant, use a clean pin to poke them from the side, then smooth them out with your finger.

With these steps, you'll be well on your way to creating a beautiful and elegant fondant wedding cake!

Decorating the cake

Now that you've baked your wedding cake, it's time to decorate it! Here are some tips and instructions to help you create a beautiful and elegant fondant wedding cake.

Firstly, it is important to have the right tools and ingredients for decorating. Make sure you have a fondant recipe that is suitable for covering cakes and easy to work with. You will also need a rolling pin, a flat spatula or fondant smoothing tool, a fondant cutter or knife, and some form of cake frosting such as buttercream. Other tools that can be useful include a pastry bag with a round tip for piping, a toothpick for tracing, and a lazy Susan for easily rotating the cake while decorating.

Before you begin decorating, it is essential to prepare your workspace. Fondant can dry out quickly, so have plastic wrap, cling wrap, and an airtight container ready if you need to store it. Additionally, ensure your hands and all surfaces are lightly covered with shortening to prevent the fondant from sticking. Avoid using flour or powdered sugar, as they can make the fondant too stiff.

To start, gently lift the fondant with the rolling pin and lay it evenly over the frosted cake. Use a buttercream or glaze frosting to help the fondant stick to the cake. Gently press the fondant around the cake, ensuring it adheres evenly to the frosting. Cut off any excess fondant with a fondant cutter or knife.

Once the cake is covered, use a flat spatula or fondant smoothing tool to smooth out the fondant and shape it as needed. If there are any bumps or imperfections, gently press them out or cut them away with a knife.

Now, it's time to add the finishing touches and decorations. Fondant is versatile and can be used to create various designs, such as ribbons, flowers, or other shapes. You can also add fresh flowers, cake toppers, or other decorative items to enhance the cake's elegance. If you plan to add colours to your fondant, use paste food colouring instead of liquid colouring, as it is more concentrated and will not dilute the fondant. Additionally, wear plastic gloves to avoid discolouring your hands, and use multiple pairs of gloves if you're using different colours.

Finally, if you have multiple tiers on your cake, start with the largest tier first and work your way down to the smallest. This will help you get the most out of your fondant.

Frequently asked questions