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Fondant Despair
Please point me in the right direction!


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#1 FurryTongue

Posted 31 March 2012 - 10:00 PM

I am going to do a Bananas in Pyjamas themed birthday party for my son. I am using the ABC recipe book if anyone is familiar with that. In the book it suggests to use buttercream for the body etc and then fondant for the stripes on the pj's as well as the collars and shoes. I have never used fondant before.
I am trying to decide if I should use fondant for both cakes instead of buttercream or just keep it simple and do just the stripes. I live in the tropics and have no airconditioning in the kitchen. It will be hot!
Also do you think I can use a banana cake for the cake instead of a butter cake for the fondant?
Lastly Spotlight is having a sale on fondant and I am wondering if I should just buy it or make my own. My friend suggested making a marshmellow fondant...is this hard and does anyone know of a good recipe?
Any help would be MUCH appreciated!!!!

#2 Delillah1

Posted 31 March 2012 - 10:04 PM

I would buy the fondant since you've never made it before. It keeps well in the fridge too. You can use a banana cake as long as it is not too light and fluffy. Dust your rolling pin with icing sugar so the fondant doesn't stick.

#3 bjk76

Posted 31 March 2012 - 10:12 PM

I've never worked with fondant, but a friend recently made her own using marshmallows, but then ended up having to go out and buy some, as hers was 'overworked'. - It sounds like a safer option to buy it.

#4 Becs

Posted 31 March 2012 - 10:13 PM

I regularly use ready made fondant orchard brand from coles or woolies.

I use it over any type of cake.

I too live in the tropics and yes it does cause problems. This time of year not too bad. I'd do it early morning or night when the temp has dropped.

Try copha icing instead of buttercream. I find it alot better in the heat.(I have allergy kids so always have to use dairyfree alternatives)

Copha icing recipe: 250g copha at room temp
                           500g icing sugar sifted
                             vanilla essence to taste
                             butter essence to taste
Whip in mixer until fluffy,takes around 10 mins or so add milk if too dry. Keeps in fridge for 4 weeks. Whip before using.

Makes the most perfectly white frosting. Great for colouring as you don't have the funny buttercream colour.Pipes well and holds up in the heat.

Happy baking!


#5 FurryTongue

Posted 31 March 2012 - 10:20 PM

Wow already so much advice. Thankyou!
Can I buy butter essence from Coles etc?
Also if I do do the whole cake with fondant should I do a ganache or jam under it?
I really don't know how to approach this!

#6 Becs

Posted 31 March 2012 - 10:28 PM

Yes you should be able to get butter essence from coles
(I buy mine online) if not a cake decorating store.

Ganache can be expensive so I only use it for extra special cakes like Christening cake etc. You can use sugar syrup(sugar and water) or apricot jam. It adds a lovely flavour and keeps the cake moist. Just warm it in a pan and sieve it then brush on.

Buy some fondant it's only a few $ a packet and try working with it 1st. It can be fiddly. My 1st cake I made with it looked so crappy compared to now!

Then you can decide if you want to do the whole cake that way.

If you use buttercream or copha do a crumb coat first i.e use a small amount of icing to do a light covering on the cake then pop in the freezer for 5 mins or so. Then when you ice you won't get crumbs through the icing.

#7 BeYOUtiful

Posted 01 April 2012 - 10:11 AM

QUOTE
I am trying to decide if I should use fondant for both cakes instead of buttercream or just keep it simple and do just the stripes. I live in the tropics and have no airconditioning in the kitchen. It will be hot!
Also do you think I can use a banana cake for the cake instead of a butter cake for the fondant?
Lastly Spotlight is having a sale on fondant and I am wondering if I should just buy it or make my own. My friend suggested making a marshmellow fondant...is this hard and does anyone know of a good recipe?

For a first attempt I would follow the directions of the recipe - use buttercream for the body and the fondant for the decorative pieces.
I would use ready to roll fondant also.  What size is the cake?

You can buy a couple of kilos of Satin Ice fondant at Cake Art for about $15.  
Or the Orchard brand in the pink box at the supermarket is about $4-$5 a box - 2 boxes will cover a standard 20cm cake.

I find a heavier cake works best with fondant, I wouldn't use a buttercake for under fondant.
Although I made 2 buttercakes (albeit moist and a tad heavier than usual ones).  I decorated them in buttercream and had a layer of fondant resting on the top, with fondant decs.  It worked well.

With regards to the heat you may find the buttercream a prob too.  I would do a crumb layer.  A thin layer of buttercream, then in fridge to set, before layering the rest of buttercream, then put in to fridge again.  Fondant shouldn't go in the fridge, so if you can keep the fondant covered pieces separate, and assemble the day of the party I would do that.

Having said that, I have decorated a cake in buttercream with fondant decs and had it in the fridge and it worked well.





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