Fondant Cake Recipe

Method

1. Preheat the oven at 180°C or gas mark 4. Grease or line the cake tin.
2. Whisk the unsalted softened butter and caster sugar until it's light and fluffy. This usually takes over 5 minutes.
3. Separately, beat the eggs, vanilla extract and black coffee until it's light and fluffy. This takes over 5 minutes. Put this with the other mix.
4. Sift the self-rasing flour, baking powder and salt into the mix. Whisk this until the batter is thick and fluffy.
5. Put the batter into a 9 in cake tin. Put this into the oven for 20-25 minutes.
6. Once the cake is out and cooled, cut 2-4 even layers.
7. Put some buttercream and jam in between each layer. The jam should be above the buttercream.
8. Put a thin even coat of buttercream icing and/or jam around and ontop of the cake.
9. Next, kneed the fondant until it's soft and manipulatable. Put icing sugar on the table to aviod it sticking.
10. Roll out the fondant into a thin sheet, big enough to surrond the entire cake.
11. Place the fondant ontop of the cake by lifting the rolling pin carefully. Smooth the fondant with your hand, try to avoid air bubbles. If you have any small tears, hide it with a bit of frosting.
12. Cut the excess frosting from the bottom, once the cake looks smooth add any decorations.

Tip

Use my Swiss Meringue Buttercream for the icing!

See it on my blog

Use this great Swiss Meringue Buttercream recipe!