put rolled fondant on cream & fruit filled cakes
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Fondant-covered fruit-and-cream-filled cakes present unique challenges for cake decorators, especially if the cakes must be made in advance. Cream fillings, perishable and unstable, must be kept under refrigeration. Additionally, fruit fillings made with fresh fruit can make cake layers soggy. Finally, rolled fondant, a cooked sugary, play dough-like covering for cakes, softens under refrigeration. If you wish to cover a fruit-and-cream-filled cake, and assembling the cake at the last minute isn't an option, there are measures you can take to protect the quality and integrity of the cake, fillings and fondant.
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Things You'll Need
- 1 cup cream filling
- 1 cup non dairy cream filling
- 1 cup fruit filling
- 2 cake layers
- 2 cups buttercream frosting
- 24-ounces rolled fondant
- Confectioner's sugar
- Pastry brush
- Confectioner's tools
- Silicon rolling pin
- Cake board
- Cornstarch
- Solid vegetable shortening
- Plastic bag
- Cardboard box
- Fan
Instructions
1
Remove the fondant from the container, knead it until soft and store in a plastic bag greased with vegetable shortening until you're ready to roll it. If the fondant is too wet once you remove it from the bag, dust it lightly with cornstarch and knead until the consistency is less wet.
2
Place cake layers on a cake board. As you fill the layers with fruit and cream filling, you will gradually assemble the cake and cover it with rolled fondant on the cake board. The cake board provides support to the cake and makes transporting it easier and more portable.
3
Substitute baking jam for a fresh-fruit filling.
Fill cake layers with a processed, fruit filling, one with a jam- or gelatin-like consistency. According to the Handbook of Food Science, Technology and Engineering, baking jams and gelatinous fruit fillings preserved with pectin and a gum agar or gum cellulose tend to maintain stability and resist weeping, even without refrigeration. Spread the fruit filling with a rubber spatula.
4
Substitute a non-dairy pastry cream if refrigeration is a problem.
Prepare a non-dairy pastry cream and keep it as a backup. If you can't fill and assemble the cake at the last moment or if refrigerating the dairy pastry cream isn't an option, substitute the non-dairy cream for the dairy version. Recipes vary but some use soy milk and margarine as dairy substitutes. If you prefer a whipped cream filling, non-dairy whipped toppings such as Rich's, located in the freezer section of many grocers, are stable and less perishable at room temperature. Processed with preservatives, they're resistant to bacteria that can lead to food poisoning. Defrost Rich's Whipped Topping and whip with a hand beater.
5
Lift the top cake layer with care and place it on top of the fruit and cream fillings. Brush excess crumbs from the cake layers with a pastry brush.
6
Fit a pastry bag with a size 7 or 8 tip. Fill the pastry bag with 1 cup of non-dairy buttercream and pipe it between cake layers over the fruit and cream filling. Buttercream piped between the layers acts as a dam and protects filling from oozing and bulging through the buttercream and fondant layers.
7
Buttercream conceals cake imperfections that can show through fondant.
Frost the cake after you fill with the fruit and cream fillings with a non-dairy buttercream frosting. Buttercream offers multiple benefits. It provides a sticky surface on which fondant adheres. It conceals imperfections the way a face concealer hides flaws under foundation.
8
Roll the fondant to 1/4-inch thickness with a silicon rolling pin. Fondant exposed to air will dry out. Keep your hands lightly greased with solid vegetable shortening and work it into the fondant to keep it soft and pliable.
9
Drape fondant over the cake. Mold it around the cake and trim with confectioner's tools. If you must refrigerate the cake, remove it to a dry room a couple hours before you serve. According to the website Baking 911, fondant can develop condensation under refrigeration. If the weather is humid, place the fondant near a fan and give it time to dry out.
Tips &- Warnings
The following is a vegan buttercream frosting to be spread on cake layers before you apply fondant:
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 1/2 tsp. vanilla extract
1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.
Refrigerate fondant-covered fruit and cream cakes, if you must, in a loosely fitting cardboard box. If condensation forms on the fondant, remove the cake from the refrigerator and place in front of fan. Allow the fondant to dry completely.
Tags: cake layers, cream filling, fruit cream, rolled fondant, buttercream frosting, fruit fillingSource: www.ehow.com
