Bicycle Fondant Cake
Time: 3 hours
Difficulty: Easy
I have recently discovered the world of “cake decorating”. My son turned 16 years old and I wanted to make a special cake to celebrate the occasion. It took me a few days researching and some more days planning, but in the end I decided to try and decorate a cake with fondant. I had never done it before, so I got a bit nervous about it. I read opinions like "not as hard as it seems, but it does require a little practice, especially if you want to create the figurines or more complicated patterns."
The Madeira Cake is a good choice: it can be kept for 2 weeks, in the first week is decoration work and then this leaves another week for it to be eaten. It is also a moist and firm cake that can be cut and shape without crumbling.
Ingredients:
The cake was very tasty. It was gone in 2 days.
- 350g (12 oz) Unsalted Butter, at room temperature
- 350g (12 oz) Caster Sugar (Finest Granulated Sugar, uk)
- 350g (14 oz) Self Raising Flour, sifted
- 6 Large Eggs, at room temperature
- 1 teaspoon Vanilla essence
Flavourings - Optionals:
- 1 Lemon, zest only (optional);
- 3 tablespoons Buttermilk (optional)
- Pre-heat the oven to 160°C/325°F/Gas 3 or Fan Oven to 140°C.
- Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
- Grease and line the cake tin (pan) with baking parchment (use a brush to spread melted butter).
- Cream the butter and sugar in a large mixing bowl until light, fluffy and white (you can use mixers help - it takes about 5-10 minutes). Sift the flours together in a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
- Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
- Transfer to the lined bakeware and bake.
- When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean. It bakes for about 1½ hours until 2 hours, depending on the oven. Just check every 10 minutes.
- Allow the cake to cool (5 minutes) then, turn out on to a wire rack and leave to cool down completely.
- When cold, place the cake in an airtight container (cake box) or double wrap in clingfilm (plastic wrap) for at least 8 hours before cutting, to allow the cake to settle.
Tips:
- There are a few tricks that will make your cake moist.
- Place a bowl of water on the shelf; or
- Attach a damp stripe towel (from an old bathroom towel) around your pan's cake; or
- Simply place damp folded paper towels onto foil and fold the foil around the paper to create an insulated strip. Attach this strip around your cake to protect it.
- You could use Glycerine 1/4 teaspoon per egg which will moisten the cake.
- If you have a fan oven, put a bowl of water in the bottom of the oven which will create steam to keep it moist while cooking.
- Use real butter. Margarine or spreads have a too high water content
- Use a cake box while in between decorating your cake - 1st week. 2nd week, it would be decorated and ready to be eaten.
- Zesting the lemon (click)
I used the recipe of "Chocolate Buttercream". It was very thick and I should have added more water or milk. Though, I manage to have the cake nice, by brushing the outside of the sugar past with water. I didn't get sugar glue, and I needed for attaching the decorations. I also used a brush and water to get them sticking together. Be careful you only stick the decorations to the cake and not to the baker paper or to your desk.
(White) Buttercream
"Used to sandwich cakes together, to coat them before covering with sugarpaste or on its own as a cake covering.", Smith Lindy in the book "Celebrate with a Cake"
Ingredients:
Ingredients:
- 120g (3 1/2 oz) Unsalted Butter, at room temperature (or shortening-Crisco)
- 350g (12 oz) Icing Sugar (Powder Sugar) = poedersuiker, Nl
- 15-30 ml (1-2 tbsp) Milk or Water
- A Few Drops Vanilla essence
- In large bowl, place the butter/shortening and bear until light and fluffy.
- Sift the icing sugar in and continue to beat until the mixture changes colour.
- Add just enough milk or water to get a consistent and spreadable.
- Flavour by adding vanilla or alternative flavouring.
- Then, store the buttercream in an airtight container until required.
Chocolate Buttercream
"To get Chocolate buttercream, mix 2 tbsp cocoa powder before adding the butter/shortening or water.", Smith Lindy in the book "Celebrate with a Cake"
Ingredients:
- 110g (3 1/2 oz) Unsalted Butter, at room temperature
- 350g (12 oz) Icing (confectioner's Sugar, or Powder Sugar) => poedersuiker
- 15-30 ml (1-2 tbsp) Milk or Water
- 2 tbsp Unsweetened Cocoa Powder
Preparation Method:
- Place the butter in a bowl and beat until light and fluffy.
- Sift the icing sugar in and continue to beat until the mixture changes colour.
- Mix in the cocoa powder.
- Add just enough milk or water to get a consistent and spreadable.
- Flavour by adding vanilla or alternative flavouring.
- Then, store the buttercream in an airtight container until required.
Chocolate Ganache
"For intricate sculptures I prefer to use Chocolate Ganache as this sets firmly giving the structure good support. "
Ingredients:
- 750g couverture chocolate (*)
- 450-750ml fresh whipping cream (the less cream the firmer the Ganache will set)
Preparation:
- Melt the chocolate in a bowl over a pan of hot water (or a bain-marie) to 40C (105F)
- Pour the cream into a saucepan and bring to a simmer for 2-3 minutes. Allow the cream to cool slightly and then whisk the cream into the melted chocolate until combined.
- Allow the Ganache to cool, then transfer into an airtight container and refrigerate. Use within one month.
(*) Couverture chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor. (source: wikipedia)
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