So two weeks ago I made a cake and covered it with fondant. The post is here. Yesterday, I made another cake and used the leftover fondant.
It tasted amazing. I wanted to make a cake from scratch, so I made the chocolate cake on the box of Hershey Cocoa. It turned out OK. It called for two 9" round cake pans. I only have 8", but I figured it would be close enough. Well, it went over. Thank goodness for a rimmed baking pan below it in the oven. It tasted great, but did not end up looking pretty... It also stuck in the middles of the pan, despite a generous amount of non-stick spray in the pan. Not sure what is up with that. But I did get to eat the part that stayed in the pan, so it was fine by me! When the batter got done, it was really runny, which the recipe said, so it was not a surprise to me, but I was not sure how it would end up cake. Maybe that is why it stuck. I do not know, but I am not sure I will make it again if it matters what it looks like, but I might if only taste matters! Yum!
Then I covered it with icing. Crumb coat only. You know what that is, right? Really thin layer, on top and sides and a little more between the two layers of cake.
After the crumb coat of icing, I put the whole thing in the freezer for 20 minutes or so. It could have stayed in longer, but I did not have all day... When it was "chilled", I took out the leftover fondant and covered the cake with it.
It was not any easier to work with this time, so maybe I have the wrong recipe. It did still taste amazing. And it was much thinner this time, which is closer to what it is supposed to be, so that was good.
It was easy enough to roll out. I put it between two layers of waxed paper to make it easier to move. That went well. But when I tried to put it on the cake, it broke exactly where the paper was. (I had 2 sheets of waxed paper on the top and bottom.) Since this was just for the family, I just pushed it together with my fingers, but I would NEVER do that on a cake for others. I guess I just need a new recipe.
In the end, it tasted amazing, which was good since it was for the kids. But a new recipe is calling out to me...