Fondant birthday cake, how to make it colorful and perfect at home

Fondant birthday cake, how to make it colorful and perfect at home. Although somewhat entertainingly elaborated, This cake will leave your guests speechless. With a classic sponge cake and an irresistible chocolate ganache, there will be no one who can resist this cake when they see it being cut.

If the decoration does not go well the first time, it is normal. Fondant requires patience and we don’t always have the necessary time, but with a little skill we can get a cake worthy of a professional.

The most important thing to achieve a good finish on this cake is to respect the cooling times, so we can ensure success in the final finish. You I recommend preparing the cake and ganache the day before before assembling the cake, so the biscuits will be completely cold and the ganache will have the ideal texture for assembling the cake.

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recipe information

• • Preparation time: 1 hour

• • cooking time: 30 minutes

• • total time: 1 hour and 30 minutes (plus cooling time)

• • rations: 12

• • Category: cake shop

• • type of cuisine: international

• • Calories per serving (kcal):781

Birthday fondant cake ingredients

For the cake:

• • 200g white sugar

• • 200 g of sunflower oil

• • 4 eggs M

• • 200 g of wheat flour

• • 2 teaspoons chemical yeast (Royal type)

• • Half a teaspoon of salt

For the ganache:

• • 250 g whipping cream (minimum 35% fat content)

• • 250 g of chocolate (in our case with 52% cocoa)

For the assembly and decoration of the cake:

• • 600g white fondant

• • 100 g of colored fondant

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Necessary utensils

• • 3 removable molds of 15 cm in diameter

• • Spinning plate

• • small offset spatula

• • smoothing palette

• • Cardboard cake base

• • roller and levelers

• • fondant smoother

• • round nozzle

• • edible glue

How to make a fondant birthday cake

We start preparing the biscuits. To do this, we put 200 grams of white sugar and 200 grams of sunflower oil in a bowl. Mix well until both ingredients are integrated. Preheat the oven to 180 ºC with heat up and down.

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We add 4 M eggs one by one, that is, we will not add the next one until the previous one has been completely integrated.

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We sift 200 grams of flour together with 2 teaspoons of chemical yeast and half a teaspoon of salt. Mix well until the mass is homogeneous.

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Grease the 3 removable molds of 15 cm in diameter with a little spray and distribute the dough equally. Bake for 25-30 minutes or until a toothpick inserted into a cake comes out clean.

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Remove the cakes from the oven and let them cool for 15 minutes on a wire rack. Unmold them and let them cool completely. We cover them with transparent film and take them to the fridge, preferably until the next day.

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To prepare the ganache, we heat 250 grams of whipping cream until it just begins to boil. We pour it over 250 grams of chocolate that we will have in a bowl. Let the whole rest for a few minutes until the chocolate begins to melt.

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Mix the cream and chocolate until the mixture is completely emulsified. Cover with plastic wrap and let cool at room temperature until it has a consistency similar to a cocoa and hazelnut spread. If possible, the ideal would also be to prepare this ganache the day before.

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We will begin the assembly of the cake. We put the cardboard base for cakes on a turntable and place a small portion of ganache on the cardboard. Center the first cake that will be stuck on the ganache portion. We put a layer of ganache and smooth.

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We continue the assembly by putting the second cake and another layer of ganache. Again we smooth the surface.

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We place the third cake and we make sure that our cake is straight, we rectify it if necessary. We cover all the sides of the cake with the ganache and we are smoothing little by little.

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Cover the top of the cake with the rest of the ganache and smooth it out a bit.

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When we have covered the entire cake with the ganache, smooth it with a smoothing palette. We try to make the walls as smooth as possible.

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We finished by smoothing the top of the cake. When we have the cake ready, we take it to cool, until the ganache has hardened. We can cool it in the fridge or freezer. If we opt for the fridge, we will have it ready in a couple of hours. If we cool it in the freezer, in 20-30 minutes we will have it ready.

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We knead 600 grams of white fondant until elastic. We form a ball.

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We start by stretching the fondant with the rolling pin and we help ourselves with the levelers so that the thickness is uniform.

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We must leave the fondant with a thickness of about 5 mm and a diameter of approximately 30 cm, so that we have enough surface to cover the cake without problems.

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Carefully cover the cake with the fondant.

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We are smoothing the top of the cake little by little with our hands.

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We carefully place the fondant on the sides with the help of our hands. This is one of the most delicate parts, since we have to leave the fondant as smooth as possible so that there are no wrinkles.

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When we have the fondant perfectly accommodated in the cake, we will cut the excess fondant.

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Now, with the help of the smoothing palette, we are carefully smoothing the fondant as much as possible. We will go carefully making movements back and forth, until we achieve the desired smoothing.

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We also smooth the top of the cake. We repeat the straightening until we have the desired result.

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Knead the colored fondant and roll it out with a rolling pin until it is about 2-3 mm thick.

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With the help of a round nozzle we are cutting circles using both sides of the nozzle. Thus we will obtain larger and smaller circles. We booked.

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We are putting a little edible glue (or water) where we want to stick the fondant circles.

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Glue the fondant circles on the cake.

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Once we have glued all the circles to our liking, we would have our delicious and colorful cake ready for the best of celebrations.

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Easy preparation summary

1. 1. Preheat the oven to 180 ºC heat up and down. Mix the sugar and oil

1. 1. We add the eggs

1. 1. Sift the flour and add it

1. 1. Divide the dough into 3 molds and bake for 20-25 minutes.

1. 1. Let the biscuits cool, cover them with film and put them in the fridge until the next day.

1. 1. Heat the cream and pour it over the chocolate

1. 1. Mix, cover with film and let the ganache cool at room temperature until the next day

1. 1. We begin the assembly. We put the cardboard plate on the turntable. We place a portion of ganache and paste the first cake. We will put a layer of ganache and smooth

1. 1. We place the second cake and another layer of ganache

1. 1. Finally, we put the third cake, we verify that the cake is straight and we cover all the sides of the cake with ganache

1. 1. Cover the top of the cake with ganache.

1. 1. Smooth the sides of the cake

1. 1. Flatten the top of the cake and refrigerate.

1. 1. Knead the fondant until elastic

1. 1. We stretch the fondant with the help of the roller and the levelers

1. 1. We will have the fondant ready when the thickness is about 5 mm and the diameter is about 30 cm

1. 1. Place the fondant on the cake

1. 1. We accommodate the upper part of the fondant

1. 1. We accommodate the sides of the fondant

1. 1. Cut the excess fondant

1. 1. We smooth the sides

1. 1. We smooth the upper part until we obtain the desired result

1. 1. We knead and stretch the colored fondant

1. 1. Cut the colored fondant

1. 1. We put edible glue on the fondant

1. 1. We paste the colored circles

1. 1. Once all the circles are glued, we already have the cake ready for the celebration!