Tardis Cake - Fondant Power
A little tip when using homemade fondant for the first time: do not attempt in 35°c weather. Frustration and new profanities will be your only end result. Cool morning weather is much more advisable.
This cake was made from a basic lemon sponge cake bake in a 9 x 13 pan.
Once cool, level the cake, trim the sides to create square corners. Cut the cake in half and sandwhich the two layers on top of each other using whichever filling you wish (here: marmalade).
Frost the cake thinly (here: strawberry frosting) to ensure all the edges are perfectly smooth and you are content with the rectangular shape.
Fondant reveals all imperfections when applied. Fondant is unforgiving. Like leggings.
After having shaped a frosted your cake to your satisfaction, chill til the frosting is set. You are now ready for fondant.
Most fondant recipes out on the interweb recomend the use of marshmallows, which can be hard to come by. So here's a very simple fondant recipe:
1 cup corn syrup
1 cup shortening
A pinch of salt
1 tsp flavouring
Colouring - as needed
4-7 cups icing sugar
Mix all ingredients except icing sugar together using an electric mixer or stand mixer. Gradually add in icing sugar and more colouring until you are happy with the colour and consistency, which should be a stiff dough.
When ready to use, roll the fondant out between sheets of wax paper.
DO NOT REFIRGERATE. Store in a cool dry place instead!
Before applying fondant to your cake, moisten the sides of the cake with a paint brush dipped in water. This will ensure the fondant sticks to the cake and doesn't drip down sadly, ripping away all your hard work.
Those are the basics. Happy decorating!