I’ve always wanted to make a fancy fondant cake. My first attempt a few years ago was a total flop… for some reason I decided to make the fondant from scratch. BIG mistake. The fondant started drooping and sliding and puddling down the cake… let’s just say it wasn’t pretty.
This time around I was much smarter and bought Wilton’s Rolled Fondant. The cake was chocolate with a chocolate pudding filling and chocolate buttercream. (Do you see a pattern here?) It took two days to put the whole cake together.
The first night I baked the cakes- the bottom layer was a 12×2 circle, and the top was 9×3 with a rounded top. The second day was messy- chocolate EVERYWHERE. On the table, walls, floor, sink and my face! I sliced the round cake horizontally into two layers and combined them with a chocolate pudding filling. Coated both cakes with chocolate buttercream. The cakes were in and out of the freezer between each step so the chocolate could harden, which is why it took so long. Finally rolled out the fondant and veeeeery carefully lifted it over the cake, smoothed it out, then cut off the excess. After I covered the round top, I had to refreeze it before trying to place it on the bottom layer- which was very scary, because if the cake was off center at all there was no way to lift it up again unless I wanted chocolate smeared all over the pure white fondant. It was a miracle, but I managed to get it more or less centered.
The seams at the bottom of each cake showed, so I rolled out tiny balls of fondant and covered all around the edge. For a touch of pink I used round pink sprinkles. And yes, I know it’s cheating, but the final touch was a fake pink flower. This cake was for my friend’s bridal shower- can you guess what her favorite color is?
Here’s the finished product: