Baking Project

I have always wanted to try making fondant fancies..  what’s holding me back is the baking of the sponge cake in a large square sheet pan.  Oh well, since this is just an experiment, I have cut out some squares from an old marble cake.  Lesson no. 1 learnt, never used a coloured cake for the base.  As you can see,  my pink cake turn out to have stripes of chocolate underneath.  I have covered at least 3 layers of liquid fondant to hide the marble cake.  The best cake to use is sponge cake, I think butter cake would be fine too.

The correct way to make fondant fancies is to bake a large square sponge cake. After baking,  cool the cake, wrap in cling film and chill for 2 to 3 hours.  This would make the cake slightly firm and easier to cut into smaller squares.  Some apply a layer of marzipan onto the big cake before cutting it.  But I didn’t use any for the above.

To make the liquid fondant, simply add a little water to your fondant.  Heat in a saucepan over very slow fire.  Never let it boil coz it will lose its shine.  I’ve also added liquid glucose and I find this helps to slow down the liquid fondant from becoming hard.  Therefore, more time to dip the cakes.

You have to get the right thick pouring consistency.   Colour the liquid fondants and dip away !

I didn’t really enjoy the process as I find it too  messy.. similar to ‘steam buttercream‘.  Imagine the cleaning-up to be done ! Place on the wire rack to let it dry.

Here I am losing my patience and was just pouring the whole thing to make a few layers..  .

After the fondant fancies have dried, lift it with your wet fingers and place into the cupcake liners.  Press the sides so it would take up the square shape.  Decorate as you wish, usually with gumpaste or royal icing.   Just remember not to store them in the fridge.

Hope I’ve shed some light on the making of fondant fancies..   they sure look pretty.  I have written a similar article before, decorating cupcakes with poured fondant.

I will not be updating this blog as frequent as before,  appreciate it very much if you could subscribe to my RSS feed so that any new post will be notified to your email.  Hop over to my Facebook where I think it is much easier to communicate.   Till then, Happy new Year to all my readers and friends . Thank you for your support for these past years.

I manage to snap these photos during the Cake day at TV3. The demo was conducted by a chef from KDU. If I’m not mistaken, it’s Chef Raymond. Thank you Chef.

STEP 1 : LEVELING THE CAKE

Some tips – first look at eye level at the top of the cake. Make sure the surface is level, if not, put your serrated knife at the lowest point and trim to follow this level. To layer the cake, first measure the height of the cake and then maybe mark on the sides with a toothpick to divide the cake into equal proportion. Place your other hand on top of the cake, then cut in a slow sawing motion. It’s better to use a long knife so you can see the knife end on the other side of the cake, to guide you.

STEP 2 : FILLING THE LAYER

Here the Chef is brushing the layer with a simple sugar syrup. 1/2 cup of sugar mix with 1/2 cup of water, heat until the sugar has dissolved. You could also substitute the water with liquids such as coffee, lemon juice etc, and add extract or flavoring oil. Up to you lah, to match the flavour of the cake .

After the layer is soaked with the syrup, scoop the buttercream into the center of the cake.

Using a spatula, spread the frosting back and forth, pushing it towards the edge of the cake.

Put the second layer back on top. By the way, its better to use the bottom of the cake as the top (turn the cake over) as usually the bottom part is much smoother.

STEP 3 : FINAL FROSTING

Place the iced cake on top of a wire rack, with a pan beneath. Same method as Steam buttercream, remember ?

Pour the ganache or chocolate sauce on top and shake, shake, shake the tray so it covers the whole cake. (No wonder their cake is soooo smooth.. ) To use this method, the sauce has to be of a soft consistency, usually while it is still warm. Add additional cream to get the consistency required.

Actually, I didn’t manage to copy the recipe for the chocolate sauce that our Chef used. I remember him mentioning cocoa powder, probably the recipe is similar to this.

STEP 4 : FINAL DECORATION

Our chef is using fresh fruits brush with apricot glaze. Piping white chocolate to make some interesting design using a parchment paper.

The completed cake – the white fan is made from chocolate too.

Hope this tutorial is helpful. Catch you later !