Back in June, I started a series of how a fondant cake comes to life. Sketches were made and a design decided upon.
The next step is to figure out how much cake to bake. There are several charts for this all over the internet, which list most shapes and sizes. The one I usually use is over here. For a tier that ends up being 4″ tall (the standard), I have to bake it in two pans. In my home oven this often means that not all pans will fit at them same time, so baking a 3 or 4-tiered cake can take several hours. Over the years I have developed my own charts for multiplying my recipes so that I have enough batter for all the pans. I always make a little extra, so that at the end of the day there are plenty of cake scraps for everyone to snack on. Cake pops are a great way to use up leftovers as well.
Once all the cakes have cooled, and all the frosting has been mixed, I cut the domes off each cake to make it level, then cut each one in half and fill it with a layer of frosting.
Each tier is crumb coated. This means spreading frosting all over the outside of the cake. I do one layer to seal in all the crumbs, then refrigerate. When that is firm, I spread on another layer to make it as smooth as possible, so that there are no dents or bulges when the fondant is placed on top.
The fondant comes ready-made in a bucket, but has to be kneaded before use. It’s important to work quickly because it dries out as soon as it’s exposed to air. Once kneaded and smooth, the fondant get’s rolled to about 1/4″ – 1/8″ thickness and then quickly draped over the cake and smoothed out.
This all usually happens on the day before the cake is due to be delivered. Tiers are stacked as close to the delivery time as possible.
Stay tuned for what happens to make it all come together…