Hello! So lately I’ve been watching a lot of Cake Boss, and Ace of Cakes on TLC. I’m really inspired to create one of those gorgeous cakes! They are so wonderful! I am actually tres, tres excited like you would not believe. I’ve created a list of steps to make one of these monstrous creations; but be warned: these are not for the faint-hearted. I am planning a 3 tiered, chocolate, vanilla, chocolate cake. With fondant instead of icing. First off, the supplies you’ll be needing to bake the actual cake part:
- 1/2 cup butter
- 11/2 cups granulated sugar
- 3 eggs, well-beaten
- 1 tsp. vanilla
- 2 cups flour
- 1/2 cup cocoa
- 4 tsp. baking powder
- 1/2 tsp. salt
- 11/4 cups milk
Cream butter and sugar. Add eggs and vanilla, beating lightly. Sift flour, cocoa, baking powder and salt. Add to creamed mixture, alternating with milk. Beat mixture well. Pour batter into 2 8″ X 10″ layer cake pans and bake at 350°F for 30 minutes or until inserted toothpick comes out clean. Now be sure you oil the pan VERY well. We are making a cake of great proportions, thus it will have tiers. And the cake falling apart while trying to pry it from the pan makes pretty shitty layers.
- 3 cups sifted cake flour
- 1 tablespoon baking powder
- 6 tablespoons butter
- 1-1/2 cups sugar
- 1 cup milk
- 6 egg whites
Preheat oven to 325. Grease and line 2 9-inch cake pans with parchment. Sift together flour and baking powder. Set aside. Cream butter and sugar until light and fluffy. With a mixer on slow speed, add flour mixture to the butter mixture,alternately with milk. Beat after each addition. Beat in vanilla.
Whip the egg whites until stiff but not dry. Fold them into the cake batter gently, making sure not to over mix. Pour into prepared pans. Bake for 25 – 30 minutes or until a tester comes out clean. Place cake pans on cooling rack and allow to cool completely before removing from pans. AGAIN. Grease heavly!
Now it may seem obvious but for this cake to work, you must use 3 DIFFERENT sized cake pans. E.g. small medium large. Just making sure…
Now while, your hard work rises in the oven, time for more hard work! Time to make fondant! Fondant is basically an icing that is pre-flattened so you just drape it over the cake. It creates a perfectly smooth surface and a professional look.
- 2lbs of sifted confectioner’s sugar
- 1 packet of gelatin (one tablespoon)
- 1/2 a cup white corn syrup
- 1/2 teaspoon flavoring
- one tablespoon glycerin
- 1/4 cup cold water
- various food coloring
1. Sift sugar. No lumpy bits=smooth surface.
2. Sprinkle the gelatin powder into the cold water. Let set 2 mins.
3. While it’s setting place a small pot with about half an inch of water to simmer.
4. Place the gelatin bowl ABOVE the water, so that the gelatin melts. DO NOT pour the gelatin and water mixture into the simmering water.
5. Turn the burner off once the bowl is over top.
6. Add the flavouring, glycerin, and corn syrup.
7. Stir well.
8. Now get a LARGE bowl and pour about half the sifted sugar in. Create a well in the middle.
9. Pour the warm goo in.
11. Add one more cup sugar; and from here on in, only add 1/2 cup until it’s all in. Continue mixing until it gets to stiff to continue mixing. It should be kinda sticky. Add food coloring here.
12. So now we knead. Dust sugar on the counter top so as to prevent the fondant from sticking. Also grease your hands lightly. Knead into a ball.
13. When rolling fondant for cake application your goal is about 1/4 inch thickness. You could also add food colouring to individual bits of fondant later rather than while mixing. Your choice.
OK, so the cakes are cooling, and your fondant is currently in a ball. You can fondant each tier individually or the cake as a whole. Your choice once again. But if you go for the latter, make sure there is enough fondant to cover the ENTIRE cake. Sorry, just checking. When piling the tiers on top of one another, make sure that they hold each others weight. And also make sure to put a layer of icing in between. Otherwise they will fall over, and all your work will be ruined. Roll your fondant, color it, etc… and apply it. If you really want to be professional you can dry ice the cake before you apply fondant. It will make it more secure.
VOILA! You are done! Now you can used more fondant or normal icing to complete the cake. (:
Here are some great examples of tiered fondant cakes!
“If people don’t have food, let them eat cake!”- Marie Antoinette