Vegan Fondant Chocolate Cakes
Prep Time: 2hr min Cook Time: 20 min Ready In: 2hr 20 min
Serving Size: 12
This is a vegan recipe because we were accommodating an allergy factor that one of the kid has. I was worried about omitting the eggs in the cake recipe but the cake turned out great. This is my first time working with fondant. I have always wanted to try especially after watching so much Cake Boss. I have really enjoyed the experience and will play with more fondant soon!
INGREDIENTS
1 Box Chocolate Cake Mix
1 Box Wilton Ready-To-Use Pure White Rolled Fondant ( We have purchased this at Michales Craft Store)
1 1/4 Cup Water
1 1/4 Cup Water
1/3 Cup Vegetable Oil
1/2 Jar of Vanilla Frosting (we used ready made from Betty Crocker)
DIRECTIONS
Pre-heat oven to 375 degrees.
Follow the instruction from the cake mix. Usually the recipe will ask for 3 eggs, 1 1/4 cup of water and 1/3 cup of water. We have omitted the eggs for this recipe. Mix water, oil and cake mix together.
Grease pan, scope the cake batter into a heart shape pan until it is half way filled. Depending on the size of each cake you will have to adjust baking time. Generally, the larger it is the more time it will take to bake.
For This recipe, we used 5 inches heart shape foils. We baked the cake for 20 minutes. Let cake cool, either at room temperature for 30 minutes or if you want to speed up the process put the cake in the freezer for 10 minutes.
Dirty Icing does two things:
1) icing acts as a glue for the fondant and the cake
2) icing fills holes and prevent cake from crumbling
You can dirty ice cake with any frosting. Keeping in mind that you want a frosting that will harden when dry to hold the cake in shape. To dirty ice the cake, you will need to spread a thin layer of frosting all over the cake. Use a butter knife or a spatula to spread the frosting. The layer of frosting should be thick enough to cover the cake like when you are buttering a piece of toast. Let cake sit in the freezer for 10 minutes or the fridge for 30 minutes.
With a clean surface, you can roll out your fondant. Keep unused fondant in an air tight container. Roll out enough fondant to cover the cake. The fondant should be about 1/8 inch think. Place fondant over cake, carefully press the fondant onto the cake with your fingers or your knuckles if you have long nails like I do. Lift the fondant up and down until you get your desired fondant shape. You should not have to fold or over lap any fondant. You may need to try a couple of time before you get a hang of this.
Once you have place the fondant over the cake and all the surface are smooth, you may trim the excess bits off. You may use a fondant cutter, or a pizza cutter, or a knife. In this case, our pizza cutter was too big and we do not have a fondant cutter so we used a knife. Carefully cut off where the fondant and the cake edges meet. This was a bit tricky to deal with because the edges that I cut was not smooth but I did try and tuck the fondant under the cake so it didn't look as bad.
Overall I liked playing with the fondant, it was easier than I thought. The best part was it tasted really great!! I originally thought that fondant would be taste supper sweet and hard, but it turns out to be a nice chewy gum like soft texture. I was really happy with the results : ) I will be visiting Michaels Craft soon for more fondant tools!
Pre-heat oven to 375 degrees.
Follow the instruction from the cake mix. Usually the recipe will ask for 3 eggs, 1 1/4 cup of water and 1/3 cup of water. We have omitted the eggs for this recipe. Mix water, oil and cake mix together.
Grease pan, scope the cake batter into a heart shape pan until it is half way filled. Depending on the size of each cake you will have to adjust baking time. Generally, the larger it is the more time it will take to bake.
For This recipe, we used 5 inches heart shape foils. We baked the cake for 20 minutes. Let cake cool, either at room temperature for 30 minutes or if you want to speed up the process put the cake in the freezer for 10 minutes.
Dirty Icing does two things:
1) icing acts as a glue for the fondant and the cake
2) icing fills holes and prevent cake from crumbling
You can dirty ice cake with any frosting. Keeping in mind that you want a frosting that will harden when dry to hold the cake in shape. To dirty ice the cake, you will need to spread a thin layer of frosting all over the cake. Use a butter knife or a spatula to spread the frosting. The layer of frosting should be thick enough to cover the cake like when you are buttering a piece of toast. Let cake sit in the freezer for 10 minutes or the fridge for 30 minutes.
With a clean surface, you can roll out your fondant. Keep unused fondant in an air tight container. Roll out enough fondant to cover the cake. The fondant should be about 1/8 inch think. Place fondant over cake, carefully press the fondant onto the cake with your fingers or your knuckles if you have long nails like I do. Lift the fondant up and down until you get your desired fondant shape. You should not have to fold or over lap any fondant. You may need to try a couple of time before you get a hang of this.
Once you have place the fondant over the cake and all the surface are smooth, you may trim the excess bits off. You may use a fondant cutter, or a pizza cutter, or a knife. In this case, our pizza cutter was too big and we do not have a fondant cutter so we used a knife. Carefully cut off where the fondant and the cake edges meet. This was a bit tricky to deal with because the edges that I cut was not smooth but I did try and tuck the fondant under the cake so it didn't look as bad.
Overall I liked playing with the fondant, it was easier than I thought. The best part was it tasted really great!! I originally thought that fondant would be taste supper sweet and hard, but it turns out to be a nice chewy gum like soft texture. I was really happy with the results : ) I will be visiting Michaels Craft soon for more fondant tools!
No comments:
Post a Comment