Bridal Cake Fondant

Bridal Cake Fondant

Bridal Cake Fondant

INGREDIENTS

Cake:

4 pieces eggs
2 cups water
¾ cup oil
4 packages MAYA Oven Toaster Chocolate Cake Mix 200g

Buttercream Frosting:

¼ cup butter
¼ cup shortening
390 grams powdered sugar
1/4 cup milk
½ teaspoon vanilla extract

Fondant:

1 tablespoon unflavored gelatin
¼ cup cold water
1 tablespoon shortening
½ cup glucose
1 tablespoon glycerine
2 pounds powdered sugar

candy pearl beads
prepared gumpaste flowers

PROCEDURE

  1. Preheat oven to 350°F/177° C.  
  2. Grease and line one 8 x 3 inches and
    one  5 x 3 inches round pans.

Prepare Cake:

  1. In a bowl combine egg,
    water, oil and cake mix then beat until smooth.
  2. Pour and divide cake
    mixture into two prepared pans and spread evenly.
  3. Bake for 35-40 minutes
    or until done.
  4. Cool. Set aside. 

Prepare Buttercream Frosting:

  1. In a
    mixer bowl, cream butter and shortening until smooth add in powdered
    sugar alternately with milk and vanilla.
  2. Mix until smooth. 
  3. Cover the
    two cooled cakes with buttercream frosting and set aside.

Prepare
Fondant:

  1. Combine gelatin and water and heat until gelatin is dissolved. 
  2. Remove from heat and add shortening, glucose and glycerine. 
  3. Stir until
    well blended.
  4. Place powdered sugar on a clean working surface and
    making a well at the center. 
  5. Pour gelatin mixture at the center. 
  6. Using
    a wooden spoon, slowly incorporate the powdered sugar until you form
    soft fondant dough. 
  7. Knead fondant until smooth and pliable. 
  8. Then roll
    out on a cornstarch dusted working surface until ¼ inch thick then cover
    separately the two frosted cakes. 
  9. Trim off excess fondant. 

To
assemble:

  1. Put the small fondant cake on top of the big cake to make
    tiered cake. 
  2. Arrange candy pearl beads around the bottom edges of each
    cake. 
  3. Decorate the cake with prepared gumpaste flowers, as per color
    motif required.

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