This cake with pears and apples decoration is very nice for any party occasion! And it is not too difficult to make: if you don’t believe it, keep reading! I will show you a quick video tutorial how to make a cake with fondant fruits by yourself.
It was 10 months since I made my last fondant decorated cake. I can’t believe I managed to wait so long! The obvious reason about my passiveness in the cake design area was my lack of time. As I have mentioned before, my days normally are divided between my full time job, my son and this blog. Therefore the only time when I am able to prepare new recipes and take pictures is during the weekend. Obviously this weekend time is also limited so I usually focus on quick and easy meals that could be made in about an hour. As you have probably noticed, in the last several months I have been exploring all types of wonderful quick and easy recipes. Nevertheless deep in my heart I was still dreaming about colorful cakes, fondant modelling and cake designs. I just love cake decorating and I can’t help it!
I know what some of you will say: fondant cakes are not as delicious as the old fashioned cakes with buttercream, chocolate or cream cheese frosting! Well, it is true that most people don’t eat fondant (I am one of the weird exceptions) but this doesn’t mean that you can’t have a delicious cake under the decoration. What I love about the fondant cakes is that with them the decorator becomes a painter and a sculptor able to create unique pieces of art. And yes, it is true that these pieces of art will be eaten afterwards but we live in the photography era: the pictures are staying with us forever.
On the other hand I truly believe that any food cooked well and presented nicely is a piece of art but with the fondant cakes it is much easier for me to express my creativity. Said that, I also love making simple cakes and definitely I wouldn’t give them up even if I had all the free time in the world for fondant decorations.
Going back to this beautiful cake with fondant fruits: it was made for the Threadless competition, same as other cakes before. And again, I wasn’t aiming for a prize, it was just for the fun and to see my work presented among other beautiful cakes 🙂 The fact that I decided to prepare this cake didn’t mean that I had a lot of time: not at all. I baked the base on Friday evening and I left it in the fridge. On Saturday, when my son had his afternoon sleep, I made the frosting and the filling and arranged the cake. On Saturday evening when I was already totally groggy, I managed to cover it with the fondant. And then I had just one day to decorate the cake and take the photos! So on Sunday early in the morning I started making the fondant fruits and taking pictures of them. In the meantime my son was eating grapes from his bowl shaped like a bear. Until I managed to adjust the camera settings (not perfectly, as you can see on the pictures), he managed to throw the bowl with all its content on the floor. As a result I had one broken bowl and dozens of sticky grapes all around the kitchen floor… After I cleaned, we brought my son to stay with his grandmother and I managed to do everything within the next few hours… Needless to say that when we went to take our toddler back, I was feeling almost exhausted.
Regardless of all the challenges I was very happy with the result. And I hope that I made a clear enough tutorial how to make a cake with fondant fruits, so maybe you can also try to prepare a similar one 🙂
Layer cake with fondant fruits
Cake base (adapted from The Golden Book of Desserts):
150 g cake flour, sifted
¼ teaspoon salt
6 large eggs, divided
250 g sugar
2 teaspoons vanilla extract
300 g mascarpone
200 g sour cream
100 ml maple syrup
150 g butter, soft
250 g powder sugar
1 teaspoon vanilla extract
1 kg fondant
Gel food colouring
Few drops of alcohol
Optionally: dust food colouring
Preheat oven to 180 degrees C.
Line a 23-25 cm spring form pan with a circle of baking paper. Grease well inside the pan.
In a small combine flour and salt and set aside.
In a large bowl beat the egg yolks with sugar and vanilla until thick. Wash the beaters and dry them with a towel.
In another bowl beat the egg whites for about 5 minutes, until thick.
Using a rubber spatula, gradually fold the dry ingredients to the egg yolk mixture, until absorbed. Carefully fold in the egg whites.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from oven and let cool for 10 minutes in the pan before transferring it to a wire rack.
In a large bowl beat all ingredients until fluffy.
In a large bowl beat butter and vanilla. Gradually add the sugar and beat until light and fluffy.
Arrange the cake:
With a serrated knife cut horizontally the cake in two equal layers. Place one layer on a cake plate, cover with the whole mascarpone frosting and place the second layer on top. Frost the cake all around with the buttercream frosting and cover with the fondant. Paint it with the gel food colouring dissolved in alcohol. Make fondant fruits in different colours (for details see the video).