Jhaenka1977 Posted 8 Mar 2013 , 8:02pm
post #1 of

I am a novice baker/cake decorator.  Someone asked me to make a two tiered cake using a Hummingbird cake recipe.  The cake is to be covered in fondant with additional fondant decorations.  From my understanding, this cake is traditionally iced with cream cheese, which I believe will not work under fondant.  My question is, will this type of cake hold up under the weight of the fondant since it has fruit and nuts, and is it stackable? Here is the recipe I would be using:

 

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 1/4 cups vegtable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8 oz.) crushed pinapple, drained
  • 2 cups chopped ripe bananas (about 4 to 5 medium)
  • 1 cup chopped pecans, plus additional for garnish

 

All feedback is greatly appreciated!

6 replies
DeliciousDesserts Posted 8 Mar 2013 , 8:09pm
post #2 of

AYes, cream cheese is the tradition. Anything else is weird.

I've never had trouble using fondant on cream cheese. There's a 4 tier grooms cake in my gallery that is all red velvet & cream cheese.

Jhaenka1977 Posted 8 Mar 2013 , 8:13pm
post #3 of

Thank you for the prompt reply. Your cakes are beautiful, by the way!  Do you make your own fondant, or do you use a premade one? I would be using Satin Ice fondant for this cake.

 

Also, do you know if this cake would be firm enough to support the weight of the fondant?

BakingIrene Posted 8 Mar 2013 , 9:21pm
post #4 of

Having fruit and nuts in a cake usually makes it more stable under fondant (all other factors being the same).

 

The only issue with this recipe is the random amount of juice and size of bananas.  If you can drain all cans of pineapple in one batch, that will help.  Weigh the peeled bananas to make each batch of batter the same as the one before.

 

This cake will have a good shelf life. Baked in fruit will keep it moist.

DeliciousDesserts Posted 8 Mar 2013 , 11:20pm
post #5 of
Quote:
Originally Posted by Jhaenka1977 

Thank you for the prompt reply. Your cakes are beautiful, by the way!  Do you make your own fondant, or do you use a premade one? I would be using Satin Ice fondant for this cake.

 

Also, do you know if this cake would be firm enough to support the weight of the fondant?

Thank you so much!

 

I do not make my own.  I use fondarific.  For some reason, Satin Ice & I fight.  It always ends up a gloppy tearing mess in my hands.

DeliciousDesserts Posted 8 Mar 2013 , 11:23pm
post #6 of
Quote:
Originally Posted by BakingIrene 

Having fruit and nuts in a cake usually makes it more stable under fondant (all other factors being the same).

 

The only issue with this recipe is the random amount of juice and size of bananas.  If you can drain all cans of pineapple in one batch, that will help.  Weigh the peeled bananas to make each batch of batter the same as the one before.

 

This cake will have a good shelf life. Baked in fruit will keep it moist.

 

BakingIrene,  I know it sounds very random.  This version is almost exactly like the Southern Living & sure enough not only do you need the pineapple, but ya need that juice!  Do NOT drain the juice Jhaenka!!

 

BakingIrene is right about weighing the banana.  It's always a good idea to weigh all your ingredients.  

Reasontobakecake Posted 8 Mar 2013 , 11:50pm
post #7 of

I have covered a hummingbird cake- similar to your recipe.  I was suprised and how dense and sturdy it was.  You will be fine.  

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