I made these Baby Block Cakes for a baby shower. The expecting mom and dad didn’t know the sex of their little one, so they requested pale green and yellow, with their two initials ‘A’ and ‘V’ to top the blocks. Inside the pale green and yellow fondant is moist yellow cake with strawberry buttercream.
Want to know more about fondant!? Of course you do!
These cakes were inspired by Martha Stewart, and completed without much fuss over the fondant. Martha gives excellent detailed instructions, even for the fondant novice.
Don’t know what fondant is? Fondant is a pliable paste used to embellish and cover cakes. It is most commonly found on wedding cakes, giving them their smooth, polished finish. Fondant is composed of gelatine, water, glycerine and sugar. Fondant is typically rolled to about 1/8- inch thickness and placed over a lightly frosted cake. A cake is frosted with a crumb coat and acts as a glue to adhere the fondant to the cake. Fondant becomes sticky when wet, so a small moist paint brush can be used to adhere fondant pieces to other fondant pieces.
Here are a few fondant tips-
-If fondant is store bought (like Wilton brand) add 2 Tablespoons of vegetable shorting to 1 pound of the paste, and knead it in with your hands. The warmth of your hands will make the fondant more plaible, and the fat from the shortning will help to moisten the paste and keep it from cracking.
-Fondant should never be refrigerated. The temperature change from cold to warm when you take the fondant cake out of the fridge will cause condensation of the cake and make it sticky.
These are just the basics. More later!