The simple, timeless scrollwork in this design makes this fondant icing design a classic. Keep it to one tier for a small gathering or repeat the steps on several tiers for a large affair.
OVERVIEW
All steps can be completed in one day
• Make the two cakes and set aside to cool (approx. 1 hr.)
• Level, split, fill, and assemble the two cakes (1⁄2 hr.)
• Cover with buttercream (1-1/2 hrs., including refrigeration)
• Cover cake with fondant (1/2 hr.)
• Attach the imprinted fondant (10 mins.)
• Pipe the deep violet royal icing along the imprinted lines (1/2 hr.)
• Stencil the top of the cake (1⁄2 hr.)
Excerpted from the book "Cake Couture: Modern Sugar-craft for the Stylish Baker" by Annie Dam.
Source: http://www.amazon.com/gp/product/1554079497/ref=as_li_tf_tl...
Gather all tools and prepared materials:
TOOLS
• serrated knife
• offset spatula
• 8-inch (20 cm) round
cake board
• dough scraper
• rolling pin
• fondant smoother
• pizza cutter
• 10-inch (25 cm) round
cake drum
• textured rolling pin
• fondant ribbon cutter
• piping bag and coupler
• #3 piping tip
• stencil with scroll design
MATERIALS
• 2 (8-inch/20 cm) round carrot cakes (2 inches/5 cm high)
• 3 1/2 cups (875 ml) buttercream
• 25 oz. (700 g) white fondant
• gel food coloring—violet
• cornstarch
• royal icing
Level the tops of the cakes, split in half horizontally, and fill between the layers with buttercream. Place a tier on the cake board. Cover with a thin layer of buttercream. Refrigerate for 20 minutes. Cover the top and sides with a second, thicker coat of buttercream. Smooth with the dough scraper and refrigerate for 1 hour.
Reserve 1 ounce (28 g) white fondant.
Dye the rest light violet. Roll out to 1⁄4 inch
(6 mm) thick on a cornstarch-covered surface and cover the cake. Smooth with the fondant smoother and trim the excess with the pizza cutter. Transfer the cake to the cake drum, adding a dab of royal icing to hold the cake
in place.
Roll out the reserved fondant to 1⁄8 inch (3 mm) thick. Gently roll over the fondant with the textured rolling pin to give it a scroll design.
Using the fondant ribbon cutter, cut out a strip of fondant 1/2 inch (1 cm) wide and long enough to wrap around the sides of the cake.
Attach the strip to the base of the cake with a little water.
Dye 1/2 cup (125 ml) of royal icing deep violet.
Fill the piping bag and attach the #3 piping tip. Pipe along the imprinted lines of the white fondant strip by holding the tip at a 45-degree angle to
the cake and moving the tip downward as you apply pressure.
Place the stencil on top of the cake. Hold it still, and with a small offset spatula, spread a thin
layer of deep violet royal icing over the stencil. Scrape off the excess. Gently lift off the stencil, without smudging the design.
Once the stencil is removed, your Violet Fondant Cake with Victorian Scrollwork is now finished.
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