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.
3. Once you can comfortably touch the mixture, add in the powdered sugar and cocoa powder. Knead the mixture until all of the powdered sugar is incorporated. Towards the end of kneading, if the fondant seems like it is crumbly, add in the last 1/2 tablespoon of water. The fondant should not be sticky, even in the middle, but it should be moldable without crumbling. Once the fondant has come together, form it into a disc and spread a thin layer of coconut oil over its surface. Wrap it in plastic wrap and set aside.
To make the cake:
1. Preheat the oven to 350 degrees. Coat 2 8-inch cake pans with nonstick spray.
2. In a medium bowl, whisk together all of the dry ingredients. Set aside.
3. Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
4. In a separate bowl, whisk together the eggs and the vanilla. Add into the creamed butter and mix until combined, scraping down the sides as needed. Add in 1/2 of the flour mixture and beat to combine. Add in the remaining flour and mix again.
5. In a separate bowl, whip the cream until stiff peaks form. Take 1/3 of the cream and stir it into the batter. Carefully fold in the second third, and when almost fully incorporated, fold in the last of the whipped cream. Spoon the batter into the prepared cake pans. Bake for 40-50 minutes or until a toothpick comes out clean when inserted into the center. Let the cakes cool for 5 minutes in the pan, then remove onto a cooling rack to cool completely.
To make the ganache frosting:
1. Heat the cream and the chocolate chips in a double boiler until melted. Remove from the heat and beat using either a hand mixer or a stand mixer until the frosting has cooled, thickened, and lightened in color.
1. Once the cakes have cooled, use a serrated knife to level off the tops if needed, cutting off the dome to create a flat surface. Place one cake round down on your serving plate. Using 1/2 of the frosting, spread it on top of this cake layer. Top with the second cake layer. Use the remaining frosting to frost the exterior of the cake with a very thin layer.
2. Roll out the fondant into a 14 inch circle. Once the fondant is smooth, spread out a small bit of coconut oil onto the surface with your hands to help smooth out any fine lines. Using the rolling pin, roll the fondant onto the pin to help you transfer it to the cake. Begin to smooth the fondant onto the cake, starting with the top and working down the sides. Trim any excess fondant from the bottom of the cake. Add any desired decorations to the cake and serve.