Introduction: October Cake
This is a chocolate cake covered with fondant that is simple for the lazy and non-foodie people out there.
Step 1: Ingredients
What I used
- cake mix from no frills
- oil (for cake mix
- water (for cake mix)
- 3 eggs (For cake mix)
- 2 c. Icing sugar
- 1/2 c butter or margarine
- 1-2 tbsp. milk
- Fondant mix from bulk barn
- butter (For fondant)
- water (for fondant)
Step 2: The Cake
So first you want to follow the instructions on your cake mix.
Make two pans and pop them in the oven.
Let cool completely
Step 3: Crumb Coat and Chill
For the icing, combine butter and icing sugar. beat until smooth. this is very important unless you want butter chunks in you icing. It is easier if your butter is at room temperature. Gradually add milk until you reach the smooth creamy texture that you want.
Put a thin layer in between the cakes to stack, on top of the top one and one the sides. Put this in the fridge to cool. this keeps all the crumbs in.
Step 4: Fondant
Leave your cake in the fridge and follow the instructions for your fondant. if you do not have access to bulk barn then follow this recipe
combine one package of unflavoured gelatin (.25 once) with 1/4 cup of COLD water. Let stand till thick. Once thick transfer to double boiler and heat until dissolved. Add 1/4 glucose syrup and 1 tbsp. glycerin. mix well. stir in 2 tbsp. of shortening and just before melted remove from heat and add 1 tsp vanilla extract. gradually add 8 cups of icing sugar, and once its not sticky, pick it up and knead in the rest! you have now made the fondant!!!!
Step 5: Putting the Fondant on Your Cake
Most people tell you to roll it and sling it over your rolling pin. I had tried that method many times and not once did it work! Your fondant, if it is from bulk barn, rill rip and tear if you use that method.
How I roll out my fondant is simple. Lay out a piece of plastic wrap big enough so that when you roll your fondant on it, it doesn't go over the edges. lightly sprinkle some icing sugar on your surface.
Roll out your fondant until it reaches your desired length. make sure to keep it thin because big chunks do not taste good.
once your fondant is rolled out, grab someone to help you. one person lifts one side and the other person lifts the other. lift ONLY THE PLASTIC WRAP!!!!! if you don't your fondant may rip. flip this over onto your cake so that the plastic wrap is on top and the fondant touches the cake. peel of the plastic wrap and gently press the sides of the fondant to the cake.
Step 6: Congrats!!
You have now finished your cake!!!
Optional: in between the layers put marshmallow fluff and graham crackers to make it a s'more's.
Also, I had left over fondant so I rolled it out, used a pumpkin cookie cutter and then I wrapped it in plastic wrap and tapped it to a bottle in the fridge. this makes it curved when you put it on your cake! put icing where you want the pumpkin and basically "glue it on"
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