First, let me admit that I am totally addicted to cake shows -- Ace of Cakes, Amazing Wedding Cakes, etc. And since this obsession began, I've been dying to make a cake with fondant. (Actually, I think the interest predates the cake show watching, but the shows worked me up into a frenzy!) So, two weeks ago, I did it. And the results were astounding! It was beautiful and yummy. Ok, the fondant wasn't that yummy, but it was the beautiful part!
It was so good, I made it again yesterday!
So here are the recipes. If I can figure out how to attach a photo, I will.
First, the cake:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans.
2. Sift together the flour, baking powder and baking soda. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Second, the buttercream frosting (used as crumb coating for the fondant version.)
6 tbs. butter, softened
3 1/2 c. powdered sugar
1/3 c. milk
1 tsp. any flavored extract desired(vanilla is most common. I used almond and it is YUMMY)
1. Beat butter until smooth.
2. Gradually add sugar, alternately with milk.
3. Beat to spreading consistency.
4. Blend in vanilla.
Finally, the rolled fondant:
1 package .25 oz of unflavored gelatin
1/4 c cold water
1/2 c clear corn syrup
1 T glycerin
2 T shortening
1 t any flavoring
8 c (2lbs) sifted powdered sugar
Mix water and gelatin and let stand for 5 minutes. Heat in microwave about 30 seconds. Add shortening and stir until melted. Pour into glycerin and glucose mixture.
Add flavoring. Pour into the powdered sugar and fold until blended. Knead the fondant until smooth and workable. When kneading and rolling fondant, be sure to use a powdered sugar work surface to keep fondant from sticking.
This required a lot of work. The fondant was really sticky to begin with. I probably used another pound of powdered sugar just working the stuff. But it was worth it.
