If stored properly, fondant should keep for about 2 weeks at room temperature. It’s imperative that your fondant doesn’t develop a crust. A coating of shortening on your fondant might help prevent this, but it’s not a fail-safe. Once fondant develops a crust, it is no longer usable.
When the oven is hot, reduce the power and leave the fondant on the tray and bake for 20 minutes. If it needs more time you can leave it in longer; if it is not too soft, turn off the oven as soon as you put the fondant in it.
How long in advance can I make a fondant cake?
Fondant: Fondant can be made 1 day before, up to 5 weeks before cake is due. To store fondant, wrap well in plastic wrap, and place inside an airtight container. Keep at room temperature, away from sunlight.
How far in advance can you put fondant decorations on buttercream?
With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it’s also how long it can stand without breaking down from the moisture in the cake.
How do you store a fondant covered cake overnight?
Storing Fondant Cakes
To store overnight, place your cake in an airtight container at room temperature in a cool, dry environment. You can even cover it with a layer of plastic wrap before putting it in the container to keep it from drying out.
How long can a fondant covered cake last in the fridge?
Be sure to protect your cake from sunlight to prevent the fondant colors from fading! If your kitchen is hot or your cake has fillings that need to be refrigerated, wrap the cake in plastic and put it in a corrugated cardboard box. Then, tape the box shut and store the cake in the refrigerator for up to 3 days.
Can I make a cake 4 days in advance?
Cakes can be baked up to two days in advance, stored tightly wrapped with plastic wrap in the fridge or at room temperature. Cupcakes can be baked one day in advance and stored (frosted or unfrosted)s in an airtight container in the fridge or at room temperature.
How long does homemade fondant last?
When properly stored, fondant can be kept for 1-2 months at room temperature. It keeps much longer than frostings and icings, which typically only keep for 4-7 days. Making fondant in advance can be a great way to save you time.
Can I put fondant on a cold cake?
Here is what you can do: Chill the cake covered in fondant in the fridge until firm. You want the cake and the fondant both to be well chilled. If not you will end up with a big mess and more waste.
How long does unopened fondant last?
Most fondants have a shelf life of 22 – 24 months. I will always prefer to use my fondant as freshly as possible, within the first 6 months of purchasing. But, sometimes I won’t have a project that requires a specific color I’ve purchased. In this case, I will leave the fondant unopened and in a cool, dry place.
How long can a cake with fondant sit out?
Tips for storing fondant cakes. You can store fondant cakes at room temperature for 3-4 days if you live in a cool and dry climate and if the filling inside the cake does not need refrigeration.
Will fondant harden in the fridge?
Fondant does not dry in the refrigerator, it firms up. Once it comes to room temperature it will remain the same and will still need time to dry.
Why is my fondant cake sweating?
Sweating. This can happen when your fondant-covered cake is stored in the fridge. Try storing your finished cake in cardboard boxes big enough to totally encase the cake on all sides and the top. If the cake has visible sweat marks, you can apply a little icing sugar on the damp spots with a clean paintbrush.
Does fondant keep cake fresh?
Frosting a cake with fondant icing keeps the cake moist and fresh because the fondant prevents the cake from being exposed to air. In fact, storing a fresh cake in the refrigerator is often not recommended because the fridge can dry out the cake, and other flavors lingering in the fridge can intermingle with the cake.
How many days can a cake last without preservative?
A cake without preservation can only last for two to three day.
Can you eat wedding cake after 5 years?
Kimberly Bailey, owner of The Butter End Cakery, says, ‘There isn’t a safety issue with eating year-old cake, but don’t expect to enjoy it if it’s been freezer burned!’ The truth is, as long as you properly store the cake, it should last even longer than a year.
What will happen if you refrigerate fondant?
How long can fondant sit out?
How long can fondant sit out? Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on. Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature.
How long can you store fondant?
Cherry Cake {A Scratch Recipe}
Oh, how we like this incredible Cherry Cake recipe that is made from scratch!The addition of another tried and true handmade recipe to our collection of beloved cakes makes us really pleased.Light, fruit-flavored cakes are one of my favorite desserts any time of year, but especially in the spring and summer.This dish is both adaptable and savory, and it merits a spot in your recipe collection!When it comes to fruit cakes, it appears that Cherry Cake is an underappreciated and underappreciated cake superstar.
- When it comes to preparing dessert menus for summertime get-togethers, Strawberry Cakes and Lemon Cakes are frequently the first things that come to mind.
- Don’t forget about this delicious handmade Cherry Cake, which we’ve put in our Recipes Section along with so many other popular fruity desserts.
- It’s possible that it will become a new favorite.
With a soft and tasty crumb topping, this homemade Cherry Cake recipe is the loveliest shade of pink you’ll find!In addition to being robust enough to hold fondant, it produces gorgeous cupcakes.I adore a cake recipe that can be adapted to suit different occasions.Chopped maraschino cherries, cherry juice, and a dab of cherry essence give this handmade cake a lovely hue of pink as well as a flavor that is really delicious!Our Cherry Chocolate Chip Cake is yet another delectable variation on this classic cherry cake recipe.
Online Cake Decorating Tutorials, Favorite Cake Recipes, and More!
Remember to visit our Recipes Section to see our complete collection of favorite cake, icing, and filling recipes! In addition, our Free Cake Tutorials Section has a variety of gorgeous and innovative cake decorating techniques.
The Best Fruity Cake Recipes and Summertime Cake Themes!
Interested in more fruity Summertime Cake Recipes? Check out our collection of favorite fruity summertime cake recipes! Summertime Baking Compilation Thank you for taking the time to visit! If you prepare our Cherry Cake recipe, please let us know what you thought of it in the comments section down below! We have a feeling you’re going to enjoy this!
Ingredients
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon (2g) salt
- 3 cups (342g) cake flour plus 2 tablespoons for dusting cherries
- 2/3 cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries, if there is not enough juice to reach 2/3 cup, add water or milk
- 6 egg whites (180g)
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon (2g) salt
- 3 cups (342g) cake flour plus 2 tablespoons for dusting cherries
- 1-1/2-cup (172-gram) milk
- 1 teaspoon (4-gramme) vanilla extract
- 1 teaspoon (4-gram) cherry essence
- 1/4-cup (54-gram) vegetable oil
- 2-cups (400-gram) granulated sugar
- 1-1/2-cup (2-stick) (226-gram) unsalted butter, gently melted but still cool to the touch
- Chop and sprinkle 2 Tablespoons flour with 2 Tablespoons maraschino cherries from a 10 ounce jar (use the entire jar)
Instructions
- Preheat the oven to 350 degrees, butter and flour three (8-inch) round baking pans, and bake for 30 minutes.
- Whisk the flour, baking powder, and salt together in a medium-sized mixing basin for at least 30 seconds.
- In a separate dish, whisk together the egg whites, cherry juice, milk, vanilla and cherry essence, and vegetable oil until well combined. Using a fork, combine the ingredients.
- To soften the butter, place it in the bowl of your mixer and beat on medium speed until it is smooth. In a separate bowl, combine the sugar and continue to beat until the mixture is light in color and fluffy, about 3 minutes (or more if using a manual mixer)
- In a separate bowl, add roughly 1/2 of the flour mixture and beat on low speed until barely combined. Blend in half of the wet components until well combined. Continue to alternate the dry and wet ingredients (ending with the dry) until everything is well combined. Don’t go overboard with the beating
- Set aside roughly 2 Tablespoons of the chopped cherries for later use. Using a light hand, gently fold in the remaining chopped cherries into the batter.
- Using a toothpick, gently press down the cherries that were set aside on top of the batter in the cake pans. Once the batter is in the cake pans, bake for 30 minutes at 350 degrees. However, even though the flour is meant to prevent the cherries from sinking to the bottom of the pan, I find that the majority of them do, which is why I place a few more on top of the pan
- Bake for 30 – 35 minutes, or until the cake springs back to the touch or a toothpick inserted into the center comes out clean or with only a few crumbs attached, depending on your preference.
- This recipe yields 7 1/2 cups cake batter.
- It’s very good for cupcakes.
- Will withstand the use of fondant
Best Base for Fondant Cakes
Cake for fondant cake recipes that is the best tasting and simplest to work with. My go-to recipe for a cake foundation that can be embellished with fondant is the one I use the most.
Cake for fondant recipe
This is my go-to, most-used, and best recipe for the base of a cake that will be adorned with fondant icing in the future.When I first started working with fondant, I experimented with a variety of recipes and found that there was always something that didn’t quite work for me: the cakes were either too dry or too sweet, they crumbled too much, they were not robust enough, and so on.That is, until I came across this specific cake for fondant crafting on Pinterest.It is really simple and quick to prepare, requires little effort, tastes delicious, and will provide you with enough patience and stamina to complete the most difficult aspect of the process: the actual fondant decoration of the cake.
Best cake to use under fondant
The flavor of this fondant-suitable cake is excellent, but it is also quite neutral, which means that you can fill it with just about whatever you want without worrying that the tastes will clash.
Can I change the flavor?
- Yes, you can
- the fundamental ingredients remain the same, but you may simply modify the flavor by using various items.
- Eggs, sugar, oil, and wheat are the primary constituents in this foundation.
- You will also require yogurt or buttermilk for this recipe. The decision between using yogurt or buttermilk is, as you can see, entirely up to you. I personally prefer buttermilk most of the time, but I have successfully baked this recipe using yogurt on several occasions. Whatever I happen to have in the fridge
- you can also use egg liquor, such as Advocaat, for the yogurt or buttermilk if you don’t have any on hand. In Germany, this is a highly popular variant, and egg liquor cakes are always a hit.
- For those who don’t care for egg liquor, Bailey’s is a good alternative to consider.
Can I turn this into a chocolate cake?
- Yes, you may make a chocolate cake instead of a vanilla cake by adding 2 teaspoons unsweetened cocoa powder and 2 tablespoons more liquid to the dough.
- In the end, you’ll have a light chocolate cake, not a super-strong chocolate cake like this chocolate gateau, but a mild chocolate cake that can be used with any filling.
- These variants are also well worth trying
- you will be pleased with the outcome.
How to make?
What size of pan do I need?
- In Germany, the usual size is 26 cm/ 10 inches in circumference. When decorating cakes with fondant, you will, on the other hand, frequently require different-sized cakes
- For a cake that is 30 cm/12 inches in diameter, increase the quantities of the components by 1/2 cup.
- Reduce the ingredients by half to produce a smaller version that measures around 18 cm/ 7 inches.
Fondant cake recipe step by step:
- Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit (depending on the model). When the batter is ready, it is critical that the oven be preheated
- otherwise, the batter would burn.
- Butter and sprinkle some plain flour on the bottom of a springform pan (26 cm/ 10 inches in circumference). In order to thoroughly coat the form with flour, shake it vigorously, then pat it over the sink to remove any extra flour.
- Separate and place the eggs in a large mixing bowl with the sugar and beat with a handheld mixer until light and fluffy.
- Add half of the yogurt/buttermilk/liquor and mix thoroughly, then add half of the oil and combine thoroughly. Add more yogurt and oil, and continue the process with the other ingredients
- Combine the flour and baking soda in a large mixing bowl. The cocoa powder should be added at this point, and don’t forget to add the two more tablespoons of liquid to the wet ingredients if you’re making a chocolate cake.
- Combine the flour mixture and the wet ingredients by sifting them together and stirring until just mixed. Pour the batter into the springform pan that has been prepared and bake for 35 to 40 minutes, depending on the size of the pan.
- Once baked, remove it and let it aside for approximately 15 minutes.
- To remove the cake from the mold, lay it on a wire rack and allow it to cool fully
- When the cake has completely cooled, cut it into pieces and stuff it.
Can I bake it in advance? Can I freeze it?
- Yes, absolutely, and I always do it at least one day in advance of the event. The cake will have enough time to cool fully and it will be simpler (with fewer crumbs) to slice a cake that has been prepared a day ahead of time. This will save you time and tension on the decorating day.
- In order to prevent it from drying out, bake it one or two days ahead of time, allow it to cool fully, then wrap it tightly in aluminum foil or cling film. Keep the cake at room temperature
- it may also be frozen once it has been cooled and well-wrapped.
What to do with leftovers?
Leftovers can be frozen and used to make cake pops, desserts similar to this Apricot Dessert, or other trifles and trifles of various kinds.
Fillings
What kind of filling?
- Many people believe that fondant cakes can only be decorated with buttercream frosting. Furthermore, because the majority of individuals I know are not fans of buttercream (particularly the pure icing sugar-butter buttercream), they prefer not to consume any fondant cakes.
- Buttercream, on the other hand, is not the only filling that can be used to decorate fondant cakes. While it is the most appropriate filling for constructing a tiered cake, which requires greater solidity, you may use whatever filling you like while making a single-tiered or tiny two-tiered cake.
- Remember that any other type of filling (other than pure buttercream and ganache) should not be let to come into contact with the fondant. All of the other fillings are too moist for the fondant and will cause it to crumble. However, if you remove the filling from the fondant, everything will turn out perfectly.
How to separate the filling from the fondant?
The quickest and most straightforward approach is to prepare a quantity of pure buttercream and pipe it around the perimeter of the cake.Pour the filling into the buttercream enclosure, and you’ll have no destroyed fondant to worry about.This approach is particularly well suited for cakes with a filling layer that is not exceptionally thick.It is also possible to remove the filling from the fondant using cake strips that have been baked on a baking sheet.
This approach is better suited for larger filler layer heights.I use the same recipe to create the flat baking tray cake that I mentioned earlier.Here you can discover step-by-step directions on how to fill a fondant-covered birthday cake.
See how the fondant is separated from the filling in the photo below, which was created by adding another cake layer.
Cake fillings ideas:
Chocolate Cream Filling
Orange Cream Filling
Strawberry Cheesecake Filling
Cappuccino Filling
Decorating the cake with fondant:
- First, make a buttercream frosting to cover the entire cake before applying fondant to the top. 4 eggs
- 200 g/ 1 cup sugar
- scant 1 cup buttermilk
- 4 eggs
- 200 g/ scant 1 cup buttermilk
- 4 eggs In addition to the above ingredients, you’ll need: 200 mL (6.7 fl.oz) scant 1 cup neutral tasting vegetable oil
- 300 g (10.1 oz) 2 12 cups all purpose flour
- 2 teaspoons baking powder. To make a chocolate version, use the following ingredients: 2 teaspoons unsweetened cocoa powder
- 2 tablespoons more liquid
- Prepare your baking sheet by preheating the oven to 180° Celsius/350° Fahrenheit.
- Butter and flour a springform pan (about 24-26 cm/9.5-10 inches springform) and set it aside. In order to coat the form with flour, shake it vigorously and shake away any excess flour.
- Separate the eggs into a large mixing basin and whisk in the sugar until light and foamy using a handheld mixer
- Add half of the yogurt/buttermilk/liquor and mix thoroughly, then add half of the oil and combine thoroughly. Add more yogurt and oil, and continue the process with the other ingredients
- Combine the flour and baking powder in a separate bowl. The cocoa powder should be added at this point, and don’t forget to add the two more tablespoons of liquid to the wet ingredients if you’re making a chocolate cake.
- Pour the flour mixture over the wet components and whisk until everything is well-combined.
- Pour the batter into the springform pan that has been prepped and bake for around 35 to 40 minutes.
- Remove the cake from the oven and allow it to cool in the pan for approximately 15 minutes.
- To remove the cake from the mold, lay it on a wire rack and allow it to cool fully
- A digital kitchen scale is highly recommended since it ensures the best results every time.
- Instead of buttermilk, you can substitute creamy yogurt, egg liquor, or Bailey’s Irish Cream.
1 slice | 276 calories | 32 grams of carbohydrates | 4 grams of protein | 15 grams of fat | 2 grams of saturated fat | 12 grams of polyunsaturated fat | 54 milligrams of cholesterol | 118 milligrams of sodium | 1 gram of fiber | 15 grams of sugar
How to Soften Fondant – 6 Tried & Tested Ways That Work
Getting all of your flower-making cutters and utensils out just to realize that your fondant has hardened is one of the most inconvenient situations to encounter.This may have happened because the fondant had been exposed to the air because you had rolled it out and not covered it, or because you had left it out for an excessive amount of time before using it.It could also have happened because the fondant had been stored in an airtight container.Whatever happened to your fondant, don’t be discouraged; in most circumstances, there are many methods you may use to bring it back from the dead.
Fondant that has gotten hard can be softened by boiling it to revive the components in the fondant.However, you must exercise caution when doing so because if you overheat the fondant, you risk burning yourself or turning it into toffee, rendering it unusable.In this post, you will learn how to safely heat fondant, as well as various additional methods for softening fondant to transform it from an unworkable hard lump into a soft, usable product.
What do you think about attempting this…
Using a microwave to soften your fondant
The use of a microwave is an effective method of softening firm fondant.Place the fondant in a microwave-safe dish and cook it for 5 seconds at a time until it is soft.Allow it to cool for a couple of minutes before attempting to knead it again.Repeat as needed until the material is soft enough to handle.
To avoid overheating the fondant, avoid leaving it in the microwave for more than 5 seconds at a time.If the sugar is overheated, it will either convert to toffee or burn, rendering the fondant worthless.It is not recommended to knead the fondant immediately after removing it from the microwave since it will be quite hot in the middle and will likely adhere to your hands and burn you because it contains sugar.
Never allow a youngster to touch it before it has had a chance to cool down completely.If you are unable to use a microwave, consider one of the following options…
- Melt some white fat in your hands and work it into the fondant until it is pliable enough to work with easily. Because the heat from your hands should help to soften them, if your hands are cold, warm them under the hot tap and dry them thoroughly before handling the fondant – OR
- Add one teaspoon of glycerine to 500g of fondant and knead it in – OR
- Add one teaspoon of glycerine to 500g of fondant and knead it in – OR
- In the winter, place the fondant bag on a towel next to a heated radiator and wait until it has warmed through
- this will assist to soften the fondant, making it simpler to knead.
If your hands are suffering from all of that kneading, try this…
Use a pasta roller to help soften your fondant.
For the first time in many years, I decided to make life simpler for myself by purchasing a Pasta Rolling machine that would do the job for me and speed up the process of making flowers.I purchased a hand-operated machine that was not costly, and it has proven to be the finest investment I have ever made in my flower-making career.What does this have to do with softening fondant, you might wonder.The process of softening fondant has a lot to do with it.
Cut the fondant into bite-sized pieces…Set the pasta rollers to their widest setting, cut the fondant into pieces, and pass it through the machine one piece at a time until it’s soft enough to deal with by hand.Once each piece is soft, remember to wrap it up until it has been run through the rollers a total of three times before kneading it all together.
When I’m finished, the machine always has to be washed in hot water, but it saves me so much time and prevents my hands from being sore from kneading the fondant manually.Reduce the amount of hand kneading you do…Another method for reducing the amount of hand kneading is to place approximately 250g of hard fondant into the bowl of a tabletop mixer and run it at a low speed until the fondant has been mixed and is smooth.This should be done after you have run all of your hard fondant through the pasta machine and made it reasonably soft, but it still needs more kneading.When kneading fondant, avoid using a hand mixer since it will not be powerful enough and will cause the motor to overheat and burn out.
- It is critical at this point to preserve your fondant properly in order to keep it soft, or otherwise all of your kneading would have been in vain….
How to store fondant so it stays soft.
Following the softening process, you’ll want to keep your fondant in the proper manner to prevent it from becoming hard once again.This also applies to fondant that has been purchased and does not need to harden, as well as fondant that has been created by the baker himself.If you purchase fondant, it will have a use-by date printed on it, but this will not tell you when it was packaged in the first place.In addition, you have no way of knowing how long it has been since it was created, and although it will have been sealed in the factory, you have no way of knowing in what circumstances it has been stored at your cake supply shop since it was purchased.
If you get it from a local provider, be sure to purchase the package with the most extended use by date and that the fondant edges are not too firm.When dealing with fondant, air is not your best friend…Because air is not fondant’s greatest friend, when you open the package, take out only what you will use and, while you are working, cover the remaining fondant in a plastic bag so that it does not come into contact with the air.
Although store-bought fondant will have a lengthy shelf life if it is stored in its original packaging, once it has been opened, it will remain at room temperature for up to three days as long as it is not exposed to the elements.Even if you aren’t planning on using your fondant right away, double wrap it in freezer-proof plastic and put it in an airtight, plastic freezer container.It will last for several months in your freezer.It is not recommended to preserve fondant in the refrigerator since it will sweat and become a sticky mess by the time you want to use it again.This applies to fondant that you have created yourself as well as purchased fondant.
- Every time I bake a cake, I make a double batch to ensure that I have enough for the next one.
- It stores really well in the freezer and will taste exactly the same as it did when it was first frozen and placed in the freezer.
- Do not store them in the refrigerator…
- Keep any flowers you have fashioned out of fresh flowers away from the refrigerator, even if they have been dried, because they will collect moisture and get sticky and wilt.
- Is it possible for fondant to go bad if it is not stored properly?
Does Fondant Go Bad?
Yes, if the fondant is not stored correctly, it will go stale.As previously said, if you know you will consume it within a few days, it should be fine if it is stored in a cool portion of your kitchen for a few days.If you aren’t planning on using it anytime soon, you should put it in the freezer instead.The same holds true for any fondant you have created yourself; keep only the fondant you will need out on the counter and store the rest in your freezer.
Make certain that your fondant does not become moldy…If fondant is left out at room temperature for more than a few days, it will begin to mold and become unfit for use, rendering it unfit for use.It is true that the fondant is made of sugar and that sugar does not go bad, but it has been mixed with other ingredients that do go bad, so if your kitchen is warm, it is best to keep the fondant in the freezer.
Take it out a couple of hours before you plan to use the fondant and it will have thawed and be safe to use.If you are unable to locate a fondant brand that meets your needs, this may be the solution…
Is it best to buy fondant or make fondant?
Renshaw’s fondant was the only brand of fondant I used while I started my own celebration cake business.I used it exclusively.I purchased it directly from the factory, and it arrived in 5-kilogram boxes, and it was a pleasure to work with and assemble.The freshest is the greatest…
It’s possible that it functioned so effectively because it was fresh off the production line and direct from the factory.Because the Renshaw delivery wasn’t expected for another day or two, I had to buy the same brand of fondant from a cake supply store to finish off the cakes I was working on.It wasn’t as excellent as the Renshaw brand because it was drier than I was used to, despite the fact that it had been sealed.
After enquiring about it with the Renshaw representative the next time I met him, he explained that it was because fondant sold in stores may have been in storage for a long period of time before being packed for sale, giving it an opportunity to dry out little before being wrapped in an airtight bag.Because it has been impossible for me to get boxes of Renshaw’s fondant transported to where I now reside, I have been making my own for the past 15 years, and I have never had an issue with fondant since then.I’m aware that many individuals have preferred fondant brands that they find to be effective, but I’m also aware that many people have difficulties with fondant.Homemade fondant is less expensive…It is quite simple and inexpensive to make your own.
- You should start with a tiny batch and see how you get on with it if you want to try your hand at producing it yourself.
- If you visit my website, you may get instructions on how to make your own rolling fondant in the article ″The Easiest Rolled Fondant Icing Recipe.″
I hope I have solved some of your fondant problems
If you follow these six steps, I believe I have provided you with all of the knowledge you require to bring your fondant back to life:
- Making use of a microwave
- using white fat
- Using glycerin as a moisturizer
- Using a radiator to warm up
- Making use of a pasta roller
- Making use of a tabletop mixer
I have provided you with instructions on how to properly store your fondant in order to avoid it from becoming hard in the future.If you are unable to locate a brand of fondant that you are comfortable working with and would want to attempt to make your own, I have included a link to instructions and a formula so that you may do so.However, it is not always feasible to reconstitute fondant in every situation, particularly if it has been exposed to the elements for an extended period of time and has become as hard as a rock.If you have prepared fondant flowers and let them to dry, you will not be able to reuse the fondant you used.
If you have any additional fondant-related issues, please let me know in the comments area below, and I will do my best to find a solution for you as soon as possible.
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14 thoughts on “How to Soften Fondant – 6 Tried & Tested Ways That Work”
What is the best way to determine if your fondant has become moldy? Will it be able to reveal the mold?
Hello, Debbie.Yes, there will be mold patches on it, and it may have a sticky, slimy surface, and it may not smell particularly pleasant.If you have any reason to believe the fondant isn’t up to par, don’t use it.If I know I won’t be using my fondant for a while, I store it in the freezer, carefully double wrapped and sealed in an airtight container.
It will keep for many months in the freezer.When you remove it from the freezer, leave it wrapped in plastic wrap and allow it to get to room temperature before putting it to use.Joyce
The fact that the Internet exists and that you are using it makes me very happy. My fondant had become rock hard due to improper storage, and you assisted me in reviving it (with the microwave method).
Hi, Thank you very much for figuring out how to preserve your fondant.You are not the only one who has discovered that their fondant has become hard and that a cake is ready to be coated with fondant.It has occurred to me numerous times over the years, and each time I was pleased to discover that I was able to rescue the item.Aside from the irritation of finding fondant difficult to work with, there is also the money element to consider, as cake making components are not inexpensive, and hence everything must be utilised.
Best wishes for success in your cake designing endeavors.Joyce
Hello, Joyce.MMF is something I’d want to put on my royal icing cookies.I attempted this once previously and found that the fondant embellishments sagged after the cookies were wrapped in cello bags.After then, I learned about Tylose.
What happens if I use Tylose to thicken my MMF and then use it to firm my details before adding them on my royal icing cookie?Will the details remain hard after they have been cello bagged?Thank you in advance for taking the time to respond!
Darlene
It doesn’t matter if it’s a traditional fondant or a marshmallow fondant; all fondants are produced with components that allow them to set without becoming rigid.The reason for this is that fondant is used to cover a cake, and as a result, it has to set firmly but not hard in order for the cake to be easy to cut and consume.Adding a tiny quantity of tylose to MMF may be beneficial for you, but there is no assurance because it will still contain the components that are intended to make it soft in the first place.Tylose can be added to the point where it becomes difficult to bite if the amount is high enough.
Before wrapping the cookies, check to be that any tylose or MMF details, as well as the royal icing, are completely dried.Any moisture will ruin your work, so be careful.I believe a little trial and error will be necessary here.
Best wishes to you, Joyce
Hi. I prepared fondant at home, using marshamallows as an ingredient. and icing sugar, but it became hard and crumbly as a result. Despite the fact that it was sticky at first and then smoothed out with cornflour, the dough is now breaking and I am unable to roll or shape it properly. Is there any way to do this? Is it possible for you to assist?
Thank you for contacting me.I am sorry that your marshmallow fondant did not come out properly.When making icing or powdered sugar, some manufacturers use an anti-caking ingredient, such as a tiny quantity of cornflour or cornstarch, in the process.As a result, you should never add additional cornflour/cornstarch to the fondant mixture yourself since it will result in fondant that is too dry.
When kneading the dough, only a small amount of icing/powdered sugar should be added at a time to prevent the dough from becoming sticky.Another option is to sprinkle a few drops of water into the fondant as it is being kneaded (not too much, or you will end up with a sticky mess again).Alternatively, you might try heating the fondant in the microwave for a few seconds at a time, then kneading it until it is simple to handle.
To roll out your fondant, sprinkle icing/powdered sugar on your board and rolling pin before beginning.If none of these solutions work, it is possible that the cornflour you added is preventing the fondant from softening.If this is the case, there is nothing further I can offer other than starting over.Attempt to make fondant the conventional manner, without the use of marshmallows.It’s simple to create, and I’ve had great luck with it time and time again.
- Best wishes to you, Joyce
Hello, I am still a novice in the world of cake design.Recently, I attempted to cover a styrafoam cake with fondant, but failed miserably.When I placed the fondant on top of the Styrafoam, it began to break along the top edge all around, eventually causing the fondant to fall away.My second experience with this, and the cakes I’d made previously were perfectly good.
Both occasions that this occurred, the temperature was a little higher.I was under the impression that the fondant had become dry, so I started with a completely fresh fondant tub.It was effective, but only with little fissures and elephant skin.
I just want to know whether the temperature has anything to do with this.In such case, what would be the optimal temperature for doing the fondant covering?Please, someone assist me.I’m attempting to bake a cake for my son’s 1st birthday celebration.Please accept my thanks in advance!
Hi Ami, I am sorry that you are having a hard time with your rolling fondant.Yes, the temperature has a significant impact on how easy it is to work with fondant when it is cold.If fondant is heated to a high temperature, it becomes too soft and prone to tearing.The ideal temperature to work at is what is called standard room temperature, which is around 72-75F/22-24C Read this article I wrote about working with fondant in extreme weather conditions and you may find some suggestions there you can use.
The elephant skin and cracks form as the fondant starts to dry.That can happen if, after you have rolled it out, you take too long to put it on the cake and smooth it out.If the cracks and elephant skin appear, try smearing a little vegetable fat on your fingers and smoothing it over the area where they appear.
It’s possible that the fat in your fingers and the warmth of your hands will be enough to bring your fondant to life.I always make my fondant because I get fewer problems with it than with shop-bought fondant.I wish you good luck with your birthday cake.Best wishes to you, Joyce
Greetings, Joyce. What ingredients are required to manufacture fondant, and in what quantities?
Hello, my name is Joyce.Preparing barrel parts for a JD cake out of fondant in advance will save me time on the day of the event.They have hardened, which is excellent for some things, but I need them to be a little more malleable so that I can adhere them to the cake.Is there a way to go around this without damaging them?
I’ve already painted them and don’t want them to start running again.Thank you very much…Vicki.
Hello, Vicky.In order to adhere fondant embellishments to a fondant-covered cake, I always combine a little amount of fondant with vodka and use that mixture as glue.Use only a small amount of the glue to adhere the decoration on the cake, or otherwise it will leak all over the place.Because the vodka will evaporate rapidly, it will be less likely to damage your painted decorations and will leave no taste in your mouth afterward.
When mixing water with fondant to produce glue, be aware that it may cause the paint to run, thus it is better to use this method to adhere unpainted embellishments to a cake.Best wishes to you, Joyce
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Let’s Make a Cake!
You’ll find everything you need to create visually appealing and delicious cakes right here. I think that everyone is capable of creating beautiful cakes, and I’m here to assist you at every stage of the process. Simply choose up a recipe and follow along with a video lesson, and you’ll be creating gorgeous cakes in no time!
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About KARA
Hello there, and I’m delighted to have you here!Cake appears at some of life’s most significant and joyful occasions, such as birthdays, marriages, baby showers, and holiday celebrations.It’s also for those ordinary moments…it makes them that much more enjoyable.Simply said, cake is a source of joy for us!
I enjoy experimenting with different taste combinations and design ideas for cakes.Take a look around, and I’m confident you’ll find a cake recipe or instruction for all of life’s special occasions, as well as those more mundane occasions.Find out more about who I am.
Recipes
Recipes for Delicious Meals that the Whole Family Will Enjoy: More recipes may be found here.
Cake Decorating
Sweet and savory recipes that the whole family will enjoy include the following: Recipes are available here.
Baking Tips
You’ll find all you need to know about baking amazing cakes right here: More information about cake baking may be found here.
Piña Colada Cake Recipe from Scratch
We are overjoyed to be able to share with you a brand new, delightfully delicious and delectable Pia Colada Cake recipe that we created from scratch!Even the word itself conjures up images of a celebration, don’t you think?Cocktail-inspired cakes are a lot of fun to make for parties, and this Pia Colada cake in particular has already gotten a lot of positive feedback from guests.It’s definitely a keeper!
Let’s take a bite of the delectableness…Using fresh coconut, pineapple, and a splash of rum, this handmade Pia Colada Cake recipe exudes the right blend of tropical flavors.Such a delightful taste combination, and one that we don’t see very frequently in sweets, makes this recipe all the more special.
If you can have all of the exquisite flavor of a Pia Colada in a slice of cake, why drink it?Alternatively, enjoy your Pia Colada beside your Pia Colada cake;0).I can’t think of anything more appropriate.This dish would be wonderful for any occasion, but it would be especially appropriate for summertime events, as well as beach and luau themed parties and Cinco de Mayo celebrations.Adding fruit to a cake is one of my favorite things, and while we’ve created coconut cakes before, the addition of pineapple and rum elevates this dish to something truly wonderful and distinctive.
- ** You’ll see that this recipe asks for the Reverse Creaming Method of combining, which you should be familiar with.
- The methods are outlined in our recipe, but if you are unfamiliar with the Reverse Creaming Method of mixing, we recommend that you watch our free video explanation on the method.
- We use this approach for several of our scratch cake recipes because it produces a cake that is really moist and delicious.
- In the event that you have any questions, please contact us!
- An inside look at the construction of this cake is shown here.
- YUM!
- As you can see, the coconut cake layers are sandwiched together by a layer of Pia Colada Cream Cheese Frosting (also YUM!) and a layer of pineapple filling.
- We’ve used our frosting to create a barrier between the wonderful handmade pineapple filling and the outside of the cake.
- By the way, this pineapple filling is really delicious and quite easy to prepare!
- It’s a simple three-ingredient dish that provides a powerful punch of delicious pineapple flavor!
- Check out our Pineapple Cake Recipe if you enjoy everything and anything pineapple!
- Featuring soft handmade yellow cake layers layered with a rich and savory Pineapple & Cream Filling and cream cheese frosting, this cake is sure to please.
- YUM!
- Additionally, we have another delectable Coconut Cake recipe–this time with lemon curd and lemon whipped cream filling!
Here’s where you can get our rich and tasty Coconut Lemon Cake recipe: Cake made from scratch using coconut and lemon.Check out our list of our FAVORITE summery cakes for additional summertime or fruit themed cake and frosting ideas!These cake ideas are perfect for the summer, but the majority of them can be enjoyed throughout the year.Have a good time browsing around!A collection of the most delicious summertime cakes, recipes, tutorials, and inspiration.
- We hope you love this pina colada cake recipe as much as we have enjoyed creating it.
- It is extremely unique in that it has toasted coconut on top, crushed pineapple in the filling, tasty coconut cake layers, and a hint of rum flavor from the rum essence.
- Baking something a bit new and unexpected is always enjoyable, and these cocktail-inspired sweets are sure to be a success with your guests!
Ingredients
For the Cake
- At room temperature
- 3 big eggs (at room temperature)
- We use canned coconut milk from the baking aisle, which is 1 cup (227g)
- 1/3 cup (70g) vegetable oil
- 1 cup (227g) sugar
- 1 1/2 teaspoons (6 grams) coconut extract
- 1 teaspoon (4 grams) rum extract
- 3 cups (342 grams) cake flour
- (See the section below if you don’t have cake flour.)
- 1/2 teaspoon (3 grams) salt
- 2 cups (400 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 1/2 sticks (12 T) (170 g) unsalted butter, somewhat softened but still cool to the touch (do not soften in the microwave)
- you may cut the butter into 1/2 inch slices and place them on waxed paper to soften more rapidly if you want to.
For the Pineapple Filling
- 20 ounce can (567g) crushed pineapple
- 1/2 cup (200g) granulated sugar
- 2 tablespoons (14g) cornstarch
- 1 teaspoon (25g) vanilla extract
For the Pina Colada Cream Cheese Frosting
- 2 sticks (1 cup) unsalted butter (226g) that has been gently softened
- 2 (8-ounce) (452-gram) blocks of cream cheese (full-fat cream cheese is best) fresh from the refrigerator
- 2 cups powdered sugar
- 6 to 6 1/2 cups coconut extract
- 1 teaspoon (4g) rum extract
- 1 1/2 teaspoon (6g) coconut extract
Coconut for the Outside of Cake
- 1 bag (14oz (396g) of sweetened coconut
Instructions
- Preheat the oven to 350 degrees Fahrenheit. 3 8-inch cake pans, greased and dusted with flour
- In a small mixing bowl, whisk together the eggs, coconut milk, oil, coconut extract, and rum extract until well combined. Set aside after blending with a fork
- In the bowl of your mixer, combine the dry ingredients (cake flour, sugar, baking powder, and salt) and whisk for at least 30 seconds to thoroughly combine the ingredients.
- The slices of butter should be added to the dry ingredients a few pieces at a time, starting with the mixer on low and gradually increasing to medium speed as the mixer is turned up. Mix until the dry ingredients are crumbled and the wet components are moistened. Scrape the edges and bottom of the bowl to ensure that there are no dry flour spots remaining in the bowl.
- Slowly add about half of the egg mixture to the dry ingredients and continue to beat for 1 1/2 minutes until everything is well combined. In a separate bowl, scrape and beat for 20 seconds after each addition of the remaining egg mixture
- add the remaining egg mixture in two pourings, scraping and beating for 20 seconds after each addition
- Preheat the oven at 350 degrees for 25 to 30 minutes.
- This recipe yields approximately 6 1/2 cups batter.
- When baking cupcakes, this method works nicely since cupcakes bake up with very little doming.
For each cup of all-purpose flour, measure out one cup of all-purpose flour (using a light spoon and leveling it) to use as a cake flour substitute.Removing 2 tablespoons of flour from the cup and substituting 2 tablespoons cornstarch will result in a thicker batter.To combine the ingredients, whisk them together.You would measure out 3 cups all-purpose flour, remove 1/4 cup plus 2 tablespoons of the all-purpose flour, and replace it with 1/4 cup plus 2 tablespoons cornstarch, whisking constantly until the mixture is smooth.
INSTRUCTIONS FOR COMPLETING THE FORM:
- In a saucepan, combine all of the ingredients and bring to a simmer over medium heat.
- When the mixture begins to boil, continue to whisk continually until the mixture begins to thicken, which should take 1 to 2 minutes at most. Please keep in mind that the mixture will thicken even more as it cools.
- Before using, let the product to cool fully in the refrigerator.
MAKE THE CREAM CHEESE FROSTING FOR THE PINA COLADA: INSTRUCTIONS:
- Then, using an electric mixer, cream together the butter and sugar until it is creamy.
- The cream cheese should be sliced into tiny to medium-sized pieces, and it should be beaten along with the butter until it is thoroughly incorporated and smooth.
- Pour in the rum and coconut extracts
- mix well.
- Slowly add the powdered sugar, mixing constantly until the mixture is smooth.
- Use the frosting while it is still cold to prevent it from hardening. If it becomes too soft, place it in the refrigerator for a few minutes until it hardens up a bit, or place it in the freezer for about 5 minutes to return it to a proper piping consistency.
INSTRUCTIONS FOR APPLYING COCONUT AROUND THE TOP AND SIDES OF THE CAKE ARE AS FOLLOWS: 1 cup of coconut should be spread evenly on a baking sheet and baked for approximately 5 minutes at 350°F.After a couple of minutes, give it a good stir.When part of the coconut has begun to brown, remove the dish from the oven.If it is cooked for an excessive amount of time, it will turn dry and chewy.
I push a small amount of the browned coconut into the untoasted coconut that is covering the top of the cake.It adds an intriguing visual element to the cake, but it is entirely optional.
ASSEMBLY OF CAKE
- Using a thin coating of frosting, place a cake layer on a cake board or serving stand and smooth it out evenly. A dam of frosting should be piped around the border of the cake layer (about 1/2 inch deep). Spread a layer of pineapple filling over the thin layer of frosting and inside the dam, being sure to cover all of the icing. As you begin to stack your layers, the pineapple filling will be held in place by the dam you’ve created. It’s optional to top with a little coconut, but it’s delicious nonetheless! To finish, cover the cake with a thin layer of cream cheese frosting and place it in the refrigerator for 1 hour or in the freezer for 15 minutes to firm everything up. You will now be ready to apply the final application of icing to the cupcakes. Add some more toasted coconut here and there to the edges and top of the cake after pressing the coconut in with your fingers
- Decorating the top of the cake with a 2D tip and placing maraschino cherries on top, as seen in the photo of the cake, is optional.
Thank you for taking the time to visit!Also, don’t forget to browse through our whole selection of favorite cake recipes, icing recipes, and filling recipes in our Recipes Section!Besides that, we offer an ever-expanding collection of free cake lessons and cake movies!These may be found in our section dedicated to free cake tutorials!
* Consider becoming a member of MyCakeSchool.com if you’re interested in having access to every cake decorating video instruction that we’ve created, as well as our forums area!We’d be delighted to have you as a guest!Information on Becoming a Member
Delicious Moist Pumpkin Spice Cake Recipe from Scratch
Today, I’m going to share my favorite Pumpkin Spice Cake Recipe from scratch with you!This pumpkin cake recipe is something you just must have in your life.Every piece of this pumpkin spice cake is bursting with flavor from the pumpkin and spices.Consider the color alone: it’s just stunning!
Pumpkin Spice Cake is a must-have for the fall season, and this recipe happens to be one of my all-time favourites.I adore the warm, soothing aromas that go hand in hand with fall baking, and this recipe is no exception.Apples with cinnamon, caramel, spice cakes, and pumpkin…ahhhh…what a delicious combination.
I could go on and on about this.Whatever it is about the vivid hues of the trees, the welcome chill in the air, or the return of ″cozy″ seasonal baking that makes autumn my favorite season of the year, it is my favorite season of them all.In fact, I’m rather certain it has something to do with the cozy baking.) We have a few fall favorites in our Recipes Section, but this amazing handmade Pumpkin Spice Cake from scratch is at the top of my favorite desserts list this season.It’s the ideal combination of spices and pumpkin…It is soft and tasty, wonderfully moist, and when paired with our spicy cream cheese icing, there is just nothing better.
- If you’ve been looking for a delicious homemade pumpkin spice cake recipe, I’m delighted to inform you that you’ve found one.
How to Make Pumpkin Spice Cake
Please see below for the whole Pumpkin Spice Cake recipe, which is also printable.However, we have provided an overview of our process below.The recipe is quite simple to follow, however you may note that the components are added in a different sequence than you are accustomed to seeing.Due to the fact that we are employing the reverse creaming technique of combining today, we will first combine the dry ingredients in a mixing bowl before adding the butter and eventually pouring in the combined wet components in several separate pourings after the butter has been added.
The end product is a cake with a silky texture that is extremely moist!The steps are as follows: At begin, preheat the oven to 350 degrees.Prepare three 8-inch baking pans by greasing and flouring them.
I also prefer to line my cake pans with parchment paper before baking the cakes.
Add the dry ingredients to the mixing bowl and stir well (flour and the next seven ingredients).On a low speed, combine the dry ingredients for 30 seconds, making sure that everything is thoroughly combined.Add the slices of butter one at a time, working your way around the pan.In a separate bowl, combine the dry ingredients until they are soaked by the butter and have the texture of wet sand.
Scrape the sides and bottom of the dish to remove any stuck-on food.
In a separate dish, whisk together the eggs, oil, pumpkin, milk, and vanilla extract. Set aside after whisking until fully combined.
When making this dish, the method is critical, so start with the mixer on LOW speed and slowly add around 1/2 of the egg mixture. For the next 1 1/2 minutes, increase the pace to medium. Scrape down the edges and bottom of the basin. Using two pourings, add the remainder of the egg mixture, beating for 20 seconds after each addition.
Bake at 350 degrees F for 30-35 minutes, or until a wooden skewer comes out clean or with only a few crumbs attached, after dividing the batter between the three prepared pans. Allow it to cool in the pans for 10 minutes on a wire rack before turning it out of them.
Favorite Pumpkin Cake Recipes
Our Pumpkin Cake recipes have evolved throughout the years, and we encourage you to give them a try! Keep these things in mind when you prepare today’s dish. SO DELICIOUS! Cake with Pumpkin Praline Filling
- Pumpkin Spice Latte Cake
- Pumpkin Spice Cake- A doctored cake mix recipe
- Pumpkin Gingerbread Cake
Other Favorite Fall Cakes!
We have a plethora of great fall-themed desserts. The rest of the recipes can be found in our compilation of the BEST Fall Cake Recipes, which also includes a comprehensive roundup. Cake with Caramel and Vanilla Latte Filling
- Gingerbread Cake from Scratch
- Gingerbread Latte Cake
- Orange Spice Cake- Doctored Cake Mix
- Caramel Apple Spice Cake
Ingredients
For the Pumpkin Spice Cake Layers
- 2-and-a-half cups (360g) all-purpose flour
- 1 teaspoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 2 teaspoons (6g), 1 teaspoon (2g), nutmeg
- 1/2 teaspoon ginger
- 2 cups (400g) granulated sugar
- 1/2 teaspoon (3g) salt
- 2-and-a-half cups (360g) all-purpose flour
- 15 sticks (12 tablespoons) (170g) unsalted butter – do not soften in the microwave – I cut mine into 1/2 inch slices and placed them on waxed paper on the counter for 5 to 6 minutes, since you do not want it to become too soft. If it becomes too soft, place it in the refrigerator for a few minutes.
- A dozen big eggs
- 1/4 cup (54 g) vegetable oil
- 1 can (15 oz/425 g) pumpkin (not pumpkin pie filling)
- 1/2 cup (121 g) milk
- 1 teaspoon (4 g) vanilla extract
- 1/4 cup (54 g) vegetable oil
FOR THE SPICED CREAM CHEESE FROSTING:
- 1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
- 1 1/2 packages (339 g) cream cheese, softened
- 1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
- *Sift if the ginger is clumpy. 1 teaspoon (2g) ground cinnamon (more can be added to give it a deeper taste). 1/2 teaspoon (1g). 1/2 teaspoon (1g). 1/2 teaspoon (1g) nutmeg. 1 teaspoon ground ginger (if clumpy.
- 6 – 6 is a tie. 1.5 cups sifted confectioners’ sugar (or more if necessary to achieve desired spreading smoothness)
- 2 teaspoons (8g) vanilla extract
Instructions
For the Pumpkin Spice Cake Layers
- ) (This recipe makes use of the reverse creaming technique.) Preheat the oven to 350 degrees. Grease and flour three 8-inch baking pans
- combine the dry ingredients in a large mixing basin (flour and the next seven ingredients). On a low speed, combine the dry ingredients for 30 seconds, making sure that everything is thoroughly combined. Add the slices of butter one at a time, working your way around the pan. Mix until the dry ingredients have been soaked by the butter and the mixture resembles coarse sand in texture. If you pinch a small amount of the mixture between your fingers, it will adhere to itself. Scrape the sides and bottom of the dish to remove any stuck-on food.
- In a separate dish, whisk together the eggs, oil, pumpkin, milk, and vanilla extract. Set aside after whisking until fully combined.
- When making this dish, the method is critical, so start with the mixer on LOW speed and slowly add around 1/2 of the egg mixture. For the next 1 1/2 minutes, increase the pace to medium. Scrape down the edges and bottom of the basin. Using two pourings, add the remaining egg mixture and continue to beat for 20 seconds after each addition.
- Bake at 350 degrees for 30 to 35 minutes, then allow to cool in pans for 10 minutes before turning out.
To Prepare the Frosting
Using your mixer, combine the butter and cream cheese until they are completely smooth. Combine the vanilla and spices in a small bowl. Slowly add the confectioners’ sugar to the mixture while mixing on a low speed, until the mixture has the consistency of excellent piping.
Pumpkin Spice Cake~
We hope you enjoy this delicious homemade Pumpkin Spice Cake recipe as much as we do! I assure you that this is the only homemade Pumpkin Spice Cake recipe you’ll ever need in your life.
Looking for a Doctored Cake Mix version of this Pumpkin Cake?
To satisfy your craving for doctored cake mix recipes, we have a delicious Pumpkin Spice Cake-Doctored Mix Recipe to share with you!Such a simple recipe that’s filled with pumpkin and spice flavor!More favorite fall cake recipes and tips may be found in our Fall & Thanksgiving Roundup Post, which you can see here.Also, be sure to check out our Recipes Section for a comprehensive compilation of our best cake and frosting recipes!
You may find a growing variety of free cake videos and blog lessons in our Free Cake Tutorials area if cake decorating is something you’re interested in.Thank you for taking the time to visit!
Homemade Rolled Fondant Recipe- Vegan Option, No Specialty Ingredients, No Artificial Ingredients, Uncooked, Healthier
As a side employment, I occasionally create cakes for folks who are gluten intolerant.Whenever possible, I avoid using processed or unhealthful ingredients in them, with the one negative ingredient being white sugar for the frosting (since without white sugar, it’s impossible to have a white foundation to work with).When I learned that I wouldn’t be able to prepare my usual coconut oil and powdered sugar buttercream style icing for the cake tomorrow, I panicked.As I type this, my coconut oil is lying in its jar on my shelf, liquid as water, and I had no idea how I was going to bake the cake.
This isn’t precisely the stuff for creating icing.I was attempting to come up with an alternative to buttercream and came up with a slew of alternatives, none of which were quite what I was looking for.Then someone offered fondant as an alternative.
Prior to this, I had never created fondant since all of the recipes I found asked for a slew of pricey specialist goods, as well as unhealthy foods, took a slew of processes, and were extremely easy to make a mess w