Fondant Cake

 

It was our 4th Wedding Anniversary on 4th May. I wanted to make a really special cake. Since I wanted to keep the decoration very simple I decided to go with Ganache. This cake is really rich & a tall cake. Well my USP is tall cakes. I love tall cakes coz you can get to taste a big chunk with various flavours. More over the tall cake looks very beautiful compared to the regular ones. Since I dint want too much of chocolate flavour I decided to add in Strawberry mousse filling in one of the layer (click for recipe Strawberry Puree).

All my Mousse cakes are egg less & I follow my never fail simple recipe. Although this is a 6 inch cake it can serve around 20 people. I must tell you that this cake is Incredible... its so tasty that you just cant eat just one piece. I swear I must have gained 2 inches in the last 2 days. I must have eaten at least half portion of entire cake. It is definitely a sinful indulgence. Well if this Sin is so delicious I don't mind to commit this sin again:) Well I had no intention to have any cake topper but since my hubby was in a conference call on 3rd night I decided to utilise this time to do some decor:) The figurine outcome is not so good & I really dint have the patience to do it well. It was already 12 in the night & I was just doing time pass with the fondant.

Making assembling & decoration this cake is a long process.  Beginners in Cake decoration might find it a lill difficult. I have tried my best to explain it in simple words. I hope you will try this & enjoy. BTW my 2 year old Toddler just loved this cake & I have posted a video of his:)

Step 1: Chocolate cake Recipe:

Ingredients

• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup Cocoa powder
• 1 Tsp baking powder
• 1/2 tspn Baking soda
• 2  eggs
• 70 gms Butter
• 2 teaspoons vanilla extract
• 1/4  cup hot water
• 1 Tspn Lemon Juice
• 1/4 Tsp salt

 Method:

1. Heat oven to 350°F. Grease 6-inch round baking pan.
2. Stir together sugar, flour, cocoa, baking powder in large bowl.
3. Cream the Butter sugar with a electric beater.
4. Add eggs one at a time and vanilla. Add in the dry ingredients & Mix the hot water. Beat this for another 2 minutes until the batter is smooth
5. Pour batter into prepared pan & bake for 45 to 55 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Now cut the cake into 3 layers & frost with chocolate mousse.

Note: This cake will turn out really tall about 6 inches.

 

 

Step 2: Chocolate Mousse Recipe

• 1 cup heavy whipping cream
• 1 Cup melted chocolate (Good quality semi sweet chocolate)
• 1/2 cup Icing sugar
• 1 Tbsp Gelatin or 1/2 Tbsp of agar agar (Mix this well in 1/2 cup of hot water)

Method:

• Beat the whipping cream to soft peaks, fold in the melted chocolate & agar agar into it. Refrigerate it for about 1 hour until its all set.

 

Step3: Strawberry Mousse recipe

• 1/4 cup of Strawberry Puree
• 1 cup Heavy whipping cream
1/2 cup Icing sugar
1 Tbsp Gelatin or 1/2 Tbsp of agar agar (Mix this well in 1/2 cup of hot water)

Method:

• Beat the whipping cream to soft peaks, fold in the Strawberry Puree & agar agar into it. Refrigerate it for about 1 hour until its all set.

 

Step 4: Chocolate Ganache:

• 2 cups semi sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tbsp butter

 

Method:

1. Bring heavy whipping cream to a rolling boil & turn off the stove.
2. Add in the chocolate chips & butter to the cream mixture. Let it rest for 5 -10 mins.
3. Once the chocolate chips are melted well stir it well with a spoon or a whisk.
4. Allow it to cool in room temperature for about 8 hours or Just refrigerate for 2 hours.
5. Now the consistency of Ganache will be right for frosting

 

Step 5:Assembling the cake:

1. Cut each cake into 3 layers
2. Fill each layer with 1 inch Mousee filling.  I used Chocolate mousse for one layer & Starwberry for another.
3. In case you have extra mousee you can crumb coat the cake with it. Keep this in the freezer for abour 1/2 hour to set.
4. Now remove & frost the cake with Ganache. Smoothen the Ganache well & again freeze it for 1/2 hour.
5. Now you can decorate the cake with fondant or you can have it just like that
 

Step 6: Homemade Marshmallow fondant Recipe

· 250 gms Kraft Marshmallow

· 4- 6 cups icing sugar

· 2 tbsp water

· Green edible gel color
 

Method:

1.    In a microwave heat marshmallow with 2 tbsp of water for about 1 minute or 2, until its all melted.

2.  Remove the Marshmallow & add in icing sugar to it & make smooth dough. Add in any colour of your choice.

3.  Once the fondant is ready cover it with a zip lock bag & let it rest for at least 10 minutes. Now it is ready to use.