You just can’t beat the look of a fondant cake. Usually, you have to hire a professional baker to create one of these sugary masterpieces, but I am here to tell you that you can make one right at home. That’s right, a homemade fondant birthday cake! There are a few tricks to making perfect fondant, and the first is a good dose of patience. Creating this pristine cake exterior requires a good amount of time kneading and rolling. It is worth every second.
Second, when kneading the fondant, be sure to incorporate as much powdered sugar as possible. The fondant should be moldable, but not at all sticky. When you think that it is the right consistency, cut the fondant open and test the middle. If the middle is moldable without being sticky, it is good to go.
Third, as you are rolling out the fondant, you might experience cracks around the edges. When this happens, fold the edges under and gently roll them back out. This eliminates the look of fine lines and cracks on the surface.
Lastly, to create a super sleek and line-free appearance, you will rub the fondant with a small amount of coconut oil.
Now that you know all the tips and tricks, let’s get baking!
For the fondant:
- 8 oz. marshmallows
- 1 oz. chocolate chips
- 1 1/2 tablespoons water, divided
- 14 oz. powdered sugar
- 2.5 tablespoons cocoa powder
- 1-2 teaspoons coconut oil
For the cake:
- 12 oz all purpose flour (12 oz)
- 2.3 oz. corn starch OR potato starch
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup unsalted butter, at room temperature
- 2 cups sugar
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream, cold
For the ganache:
- 1 cup chocolate chips
- 1/2 cup heavy cream
To make the fondant:
1. Whisk together the cocoa powder and powdered sugar. Set aside.
2. Add the marshmallows, chocolate chips, and 1 tablespoon water into a double boiler. Bring the water to a simmer and melt the chocolate and marshmallows, stirring frequently and scraping the bowl often to make sure the chocolate doesn’t burn. Once the mixture has completely melted, let it cool for about 5 minutes.