Best tasting, easiest to work with cake for fondant cake recipes. My most used recipe for the base of a cake decorated with fondant.
CAKE FOR FONDANT RECIPE
This is my standard, most used, best recipe for the base of a cake decorated with fondant icing.
I tried a lot of them when I started working with fondant and there was always something not quite to my liking: the cakes were either too dry or too sweet, they would crumble too much, they would not be sturdy enough and so on.
That until I discovered this particular cake for fondant decorating. It is so easy and quick to make, absolutely no trouble, it tastes great and will leave you with enough patience and energy to deal with the really complicated part of the process: the actual fondant decorating of the cake.
BEST CAKE FOR FONDANT DECORATING
The taste of this fondant suitable cake is very good but pretty neutral, meaning that you can fill it with just about anything you like, without worrying that the flavors won’t go well together.
Can I change the flavor of the fondant cake recipe?
Yes, you can, the main ingredients remain the same, but you can easily use different products to change the flavor of the cake.
The basic ingredients for the fondant cake base are: eggs, sugar, oil and flour. What you will also need is the yogurt or buttermilk. As you already see, using yogurt or buttermilk is a matter of choice, I might go for buttermilk most of the times, but I have baked this fondant cake recipe plenty of times with yogurt as well. Whatever I happen to have in the fridge.
You can also replace the yogurt or buttermilk with egg liquor, something like Advocaat. This is a very popular version in Germany, egg liquor cakes are always welcomed, either cakes baked with egg liquor or really boozy cakes with fillings made with egg liquor or egg liquor poured on top of the cakes.
And if egg liquor is not your thing, Bailey’s can be used instead.
Can I turn this into a chocolate cake?
Yes, you can!
If you prefer a chocolate cake for a change, you can add 2 tablespoons unsweetened cocoa powder and 2 tablespoons more liquid to the batter. The result will be a light chocolatey fondant cake recipe, not a super strong chocolate cake like this chocolate gateau, but a mild and suitable for any filling chocolate cake.
These versions are really worth trying too, you will love the result.
HOW TO MAKE A CAKE FOR FONDANT DECORATING?
What size of pan do I need?
The standard cake size in Germany is 26 cm/ 10 inches diameter. However, when decorating cakes with fondant, you will often need different sized cakes.
To make a larger cake of 30 cm/ 12 inches increase the quantities of the ingredients to 1 1/2.
To make a smaller cake of about 18 cm/ 7 inches, halve the quantities.
Fondant cake recipe step by step:
- Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit. It is important that your oven is hot when you put the cake in it
- Butter your springform (26 cm/ 10 inches diameter) and sprinkle it with some plain flour. Shake the form well to coat it with the flour, then pat the form over the sink to remove the excess flour.
- Break the eggs into a large bowl, add the sugar and beat with a hand held mixer until light and frothy. Add half of the yogurt/buttermilk/liquor, mix well, then add the half of the oil. Mix again and repeat with the rest of the yogurt and oil.
- Mix together the flour and baking soda. If you wish to make a chocolate cake, add the cocoa powder now and don’t forget to add the 2 extra tablespoons of liquid to the wet ingredients.
- Sieve the flour mixture over the wet ingredients, stirring until just combined. Pour the batter into the prepared springform and bake for about 35 to 40 minutes, depending on the size of the cake.
- Remove the cake from the oven and let stand for about 15 minutes.
- Take out of the form, place on a wire rack and leave to cool completely.
- When completely cooled, cut and fill the cake.
Can I bake the cake in advance? Can I freeze it?
Definitely, I always do, at least one day in advance. This way you will not have too much stress on the decorating day, the cake will have enough time to cool completely and it will be easier (less crumbs) to slice a cake that was baked one day in advance.
So, bake the cake one or two days in advance, let cool completely and wrap it well in aluminum foil or cling film to prevent it from drying out. Keep at room temperature.
You can also freeze the cooled and well wrapped cake.
What to do with leftover cake?
Leftovers can be frozen, use them for cake pops or desserts similar to this Apricot Dessert or other trifles.
FILLINGS FOR FONDANT DECORATED CAKES
What kind of filling for fondant cakes?
Many people think that only buttercream is suitable for fondant cakes. And because most people I know are not keen on buttercream (especially the pure icing sugar-butter buttercream), they prefer not to eat any fondant cakes.
However, buttercream is not the only filling that you can use for fondant cakes. It is the most appropriate filling when making a tiered cake, which needs more stability, but if you are making a single tiered or a small two tiered cake, you can use whatever fillings you like.
You just have to remember that any other kind of filling (other than pure buttercream and ganache) should not be allowed to touch the fondant. All other fillings are too wet for the fondant and will ruin it. But if you separate the filling from the fondant, everything will be perfect.
How to separate the cake filling from the fondant?
The simplest method is to make a batch of pure buttercream and pipe it around the edge of the cake. Pour the filling inside the buttercream inclosure and voila: no ruined fondant! This method is particularly suitable for cakes where the filling layer is not very high.
Another method, more suited for higher filling layers, is to separate the filling from the fondant with cake strips, which you have baked on a baking tray. I use this same recipe to make that flat baking tray cake. Here you will find detailed instructions on how to fill a fondant covered cake.
See in the picture below how the fondant is separated from the filling through another cake layer.
Cake fillings ideas:
Decorating the cake with fondant:
Before covering the cake with fondant, you have to covered it completely with buttercream. Here you will find instructions on that.
PIN THIS FOR LATER!
- 4 eggs
- 200 g/ 1 cup/ 7 oz sugar
- 200 g/ 7 oz/ scant 1 cup buttermilk (See note)
- 200 ml/ 6.7 fl.oz/ scant 1 cup vegetable oil (neutral tasting like canola)
- 300 g/ 10.6 oz/ 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- For the chocolate version add:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons more liquid
- Preheat the oven at 180 degrees Celsius/350 degrees Fahrenheit.
- Butter your springform and sprinkle it with some plain flour. Shake the form well to coat it with the flour, than shake out the excess flour.
- Break the eggs into a large bowl, add the sugar and beat with a hand held mixer until light and frothy.
- Add half of the yogurt/buttermilk/liquor, mix well, than add the half of the oil. Mix again and repeat with the rest of the yogurt and oil.
- Mix together the flour and the baking powder. If you wish to make a chocolate cake, add the cocoa powder now and don't forget to add the 2 extra tablespoons of liquid to the wet ingredients.
- Sieve the flour mixture over the wet ingredients, stirring until combined.
- Pour the batter into the prepared springform and bake for about 35 to 40 minutes.
- Remove the cake from the oven and leave it in the form for about 15 minutes.
- Take out of the form, place on a wire rack and leave to cool completely.
You can use creamy yogurt OR egg liquor OR Bailey’s instead.
Nutrition Information:Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 118mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 4g