I had been reading so much about rolled fondant, and have never attempted it. My son’s First Communion was coming up, so I asked him what kid of cake he’d like. We decided on yellow cake with strawberry something.
This is the yellow buttercake with Strawberry Fruit Cloud Cream filling. I skim coated with strawberry Mousseline Buttercream, then coated with rolled fondant. I rolled it pretty thin and didn’t get all the wrinkles out. I didn’t want a thick layer of fondant. I need some more practice.
I think next time I will ice the top of the cake before placing it on the Fruit Cloud Cream. I layered on the cream and then chilled it for a little while (maybe 30 minutes) to allow it to firm up before I put the second layer on top of it. It did well, but the pressure of icing the top of the cake caused a little bulging.
I chilled everything thoroughly before coating it with the fondant. It sat uncovered overnight in the fridge. I brought it to room temp, added the detail with more buttercream, tinted blue.
It tasted wonderful. Everyone loved the fondant. They thought it was a nice change from tons of gooey frosting. Oddly enough, despite the fact that it’s basically powdered sugar dough, the comments were that it wasn’t too sweet. I guess the rich buttercream, with not much sweetness, really tempered it well.
The cake was nice and light, and the cloud cream held its own and was delightfully airy. Definitely worth the work. This petite 6” cake was more than enough for 7 people.
All the best,
(sorry about the blurry photo)