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Wedding Cake Enrobed in Fondant
By martinsadmin | April 26, 2009
Mango Mousse Wedding Cake Enrobed in Fondant
This weekend Chef Martin made a wedding cake enrobed in fondant while an Italian Cooking class was taking place at the table next to me. Stay tuned for the video later. Anyway, fondant is fairly simple to use – even for a hobby chef. You can buy it at different specialty stores that carry supplies for making wedding cakes. The bride brought me her ribbon, a photo of the style of cake she wanted, her deposit and left the rest up to me.
Rolling Pin Takes On Fondant
The mango mousse wedding cake was made previously in the day and covered in buttercream. Here’s how I work with the fondant. I knead the fondant for several minutes then roll it out on my granite tabletop. I used about five to six pounds of fondant total for this three tier wedding cake. Powdered sugar keeps the fondant from sticking to the table. I roll the fondant 1/8 inch thick and make sure it is bigger than the cake so it will enrobe the wedding cake properly. The fondant is carefully placed on the wedding cake.
Rolled Fondant Onto Wedding Cake
I trim the excess fondant and then smooth the fondant onto the wedding cake by hand.
Trimming the fondant to fit
Using an pastry tool to smooth the fondant
Next come the hand finishing details that Martin’s Fine Desserts prides itself upon. I use a bowl scraper to make indentations into the fondant on a diagonal.
Hand finishing details
There are three tiers to this mango mousse wedding cake. Here’s a few details about the cake: Mango mousse and small pieces of mango fill the layers of white sponge cake. The sponge cake is soaked in a rum syrup beforehand. The tiers are 6 inches, 10 inches and 14 inches. I start with the top two tiers and add the ribbon. Then come the pearls “glued” on the cake with buttercream.
Adding the ribbon and pearls
The top two tiers sit on the 14 inch base tier. This entire cake will serve about 100 people. The couple also ordered a mango mousse cake sheet cake (not pictured, sorry) because there were 160 guests invited and they did not want to run out of wedding cake for friends and family!
The final details - almost
Sugar calla lillies decorate the rest of the cake. See the top of the blog post for the finished product of the cake chillin’ in the cooler before delivery.
Topics: Wedding Cakes | 6 Comments »
April 27th, 2009 at 5:11 am
That cake is amazing! You are the man Martin!
May 23rd, 2009 at 7:41 pm
Could you please tell me what size baking pans to use to make this size wedding cake. I know the bottom tier was 14″. What size was the other 2 tiers and how deep are the pans? How tall is each tier? I am just starting this and wanted to make my mother in law wedding cake as a present. Thanks for your help.
May 26th, 2009 at 6:55 pm
Each wedding cake tier is about 4 inches high with 3 cake layers and 2 mousse layers. It doesn’t matter how deep the pans are because you can layer the cake to give it height. Sometimes I do 6 inch, 9 inch and 12 inch combinations for my wedding cakes.
June 27th, 2009 at 1:37 am
Beaut cake, thanks for the instruction, am going to attempt our own wedding cake. I loved sculpting with clay in high school and have a high appreciation for art, the more I look at these wedding cakes the greater the appreciation i have for you… the creators.
At the moment I am scared of fondant!
John
June 27th, 2009 at 4:43 pm
Don’t be scared mate! Practice a few times rolling fondant over an inverted cake pan or plastic container. If you get some shrimp ready on the barbie and some cold Fosters I’ll come down and show ya!
Cheers, Martin
March 31st, 2010 at 2:48 am
Hi martin, the decoration for this type of cake (mousse cake) has to be done last minute right ? If the cake is cold (from the chiller), and the fondont is placed on the cake, will it sweat later ? how to prevent it from sweating ?