Chiffon Cake Or Black Forest Covered In Fondant.any One Done This?

Decorating By Soniye Updated 25 May 2014 , 3:12am by mattyeatscakes

Soniye Posted 18 Mar 2013 , 12:52pm
post #1 of 20

Hi All, I have a wedding cake order for a spongy cake but need to cover it in fondant.can you cover a chiffon cake or forest cake with fondant? and how many days can it last fresh? they are six separate pieces: 1. one shaped as a bible 2. one other being two tiered. 3. Four shaped as baskets with fruits topping Any advise on which of the two cakes (chiffon or forest cake) or any other spongy cake(please share recipie) can shape up as a bible and hold some fruits at the top without sagging in the middle. What kind of filling will be good for the cake? I intend to bake them two days earlier then decorate a day to the wedding. The couple wish to keep the cakes for another two days for family/ friend who will come after the wedding.

I know its quite long but would be so glad to gain more insight from you all. Thank you

19 replies
Jennifer353 Posted 18 Mar 2013 , 1:38pm
post #2 of 20

Black forest cake to me is chocolate cake with fresh cream and black cherry filling ideally with kirsk liquor on it. Is this the kind of cake you mean? I cant imagine that combination working carved and covered with fondant. If you have really good supports stacking it may be possible. There is also the issue of storing a cake with fresh cream for 4+ days - will the couple have enough fridge storage space to keep 6 cakes chilled?

 

I haven't made Chiffon cake but I think it would be a much better option for the carved cakes. The filling really depends on you and what the couple would like.

Soniye Posted 19 Mar 2013 , 9:13am
post #3 of 20

AThank you so much for your response. I think it is wiser to settle on the Chiffon as advised. The couple wish to have a spongy/ fluffy cake so I get to choose which type is best and hence which recipie to use. So the big question: Can the chiffon cake be baked on any shape of baking tin and will it hold the fruits at the top?

cakefat Posted 19 Mar 2013 , 12:28pm
post #4 of 20

Chiffon cakes here, where I am located, are very light and airy cakes..almost angel-cake like. Perhaps chiffon cakes are different where you are, but with all the ones I've seen, they wouldn't be able to withstand the weight of fondant.

 

have no idea about black forest cake..but I'm assuming it would be better as it's a sturdier cake.

Cakechick123 Posted 19 Mar 2013 , 12:57pm
post #5 of 20

In my opinion, neither are suitable for carving or covering with fondant. I would suggast changing the cake or changing the design.

Annabakescakes Posted 19 Mar 2013 , 1:02pm
post #6 of 20

I wouldn't want fondant on a chiffon cake, and I wouldn't want whipping cream out for days... What sort of recipe do you usually use? 

LizzieAylett Posted 19 Mar 2013 , 1:35pm
post #7 of 20

If you're looking for something spongey, how about a plain old Victoria Sponge?  You can jazz it up with some interesting jam filling (like quince, or lime).

 

Here's a good recipe:  http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317
 

Soniye Posted 19 Mar 2013 , 6:00pm
post #8 of 20

AThank you all very much for the responses, big hugs to y'all. I will definitely try out the Victorian cake recipe! the couple want a spongy not too sweet cake so that's where the chiffon cake idea came from. I come from Kenya in Africa and the climate is generally warm-hot. the recipe I use for chiffon here is Keiko's recipe : 5 eggs separated, 100g flour, 100g sugar, 6g baking powder, 80ml water, 80ml liquid oil, 8ml vanilla essence.

rooneygirl Posted 6 May 2014 , 12:07am
post #9 of 20

Hi, I love Chiffon cake and was wondering if anyone has had any success layering and covering chiffon cakes with fondant?  And using is as part of a 2 tier cake?  From my research online, it looks like majority don't recommend it but I was hoping to hear if any of you out there can share any success stories. I was planning on using Rose levy's orange glow chiffon cake recipe.  Thanks!

mattyeatscakes Posted 6 May 2014 , 1:22am
post #10 of 20

AHi there! Most of my cakes are made from chiffon cakes iced and filled with SMBC. They are covere in fondant and stacked. Never had a problem with it. As long as you have good supports - i use bubble tea straws. But i've never carved chiffon, or baked them in an odd shaped pan (only circle, square or rectangular pans). I use denser cakes for those. These are chiffon cakes (mango, mocha, taro chiffon cakes) covered in fondant:

[IMG]http://cakecentral.com/content/type/61/id/3231737/width/200/height/400[/IMG]

[IMG]http://cakecentral.com/content/type/61/id/3231738/width/200/height/400[/IMG]

[IMG]http://cakecentral.com/content/type/61/id/3231739/width/200/height/400[/IMG]

[IMG]http://cakecentral.com/content/type/61/id/3231740/width/200/height/400[/IMG]

rooneygirl Posted 6 May 2014 , 2:52am
post #11 of 20

Hi Mattyeatscakes,  great photos!  And thank you for giving me confidence in using chiffon cake.  I just want to make sure by chiffon you mean a cake flour cake with eggs separated and the egg whites are whipped and folded into the batter - some people refer to chiffon as something else so I want to be sure we are on the same page?  Thank you so very much!!!! 

mattyeatscakes Posted 6 May 2014 , 3:23am
post #12 of 20

A

Original message sent by rooneygirl

Hi Mattyeatscakes,  great photos!  And thank you for giving me confidence in using chiffon cake.  I just want to make sure by chiffon you mean a cake flour cake with eggs separated and the egg whites are whipped and folded into the batter - some people refer to chiffon as something else so I want to be sure we are on the same page?  Thank you so very much!!!! 

Thanks! :) yes, that's the same cake! My chiffon recipe has cake flour, 7 egg whites and yolks separated. Egg whites (with sugar and cream of tartar) whipped till medium/hard peaks and folded gently into the egg yolk/flour mixture. I like it, light and airy and not too sweet :) good luck! Post pics! :)

Ps. Don't grease your pans. Put parchment lining on the bottom of your pans!

rooneygirl Posted 13 May 2014 , 6:11am
post #13 of 20

So after a worrisome preparation of chiffon/fondant cake, it seems to have come out pretty good. I cover all my cakes in ganache before adding fondant so I was especially concerned the weight of the ganache and the fondant would just crush the cake but luckily it did not! Here is the photo. The top tier was chiffon. I opted for white cake for the bottom tier - still too nervous about stacking on the chiffon.  Baby steps.  Thanks again for your help Mattyeatscakes! silver brushed pleated top tier and pink ruffled bottom

Natka81 Posted 13 May 2014 , 11:34am
post #14 of 20

I bake sponge cakes and they work well for stacked cakes, but I haven`t covered them in fondant, I have to learn to work with fondant yet.

mattyeatscakes Posted 13 May 2014 , 3:51pm
post #15 of 20

A

Original message sent by rooneygirl

So after a worrisome preparation of chiffon/fondant cake, it seems to have come out pretty good. I cover all my cakes in ganache before adding fondant so I was especially concerned the weight of the ganache and the fondant would just crush the cake but luckily it did not! Here is the photo. The top tier was chiffon. I opted for white cake for the bottom tier - still too nervous about stacking on the chiffon.  Baby steps.  Thanks again for your help Mattyeatscakes! [URL=http://cakecentral.com/content/type/61/id/3235296/]silver brushed pleated top tier and pink ruffled bottom [/URL]

That is absolutely gorgeous! Pink and gray is my fave colour combo!! How did you make the pleats? One long fondant strip pleated around the cake or one small strip of fondant pleated one at a time? (Sorry i'm having a hard time describing it!) lol

rooneygirl Posted 13 May 2014 , 5:57pm
post #16 of 20

Thank you so much. I just 1.5" wide strips and placed it one by one around the cake, directly onto the ganached exterior.  And I cut a round disc of fondant for the top.  In hindsight I would have placed the top disc first and then the pleats around the cake - probably would have been cleaner.  Easy overall.  Thanks again!

mattyeatscakes Posted 13 May 2014 , 9:12pm
post #17 of 20

AYou're welcome! And thanks too for the tip! Again, the cake is beautiful :)

sameera Posted 13 May 2014 , 9:46pm
post #18 of 20

AHi Soniye

Glad to see someone else is trying to use Chiffon cakes for the wedding cake...I do it all the time..It is light and airy and very tasty...I love it so much that I am using Chiffon Cakes as my business name..It is perfectly fine under fondant or butter cream...but you need to bake it into sheet pans,fill it with fillings and layer it and then carve it into your desired shape...

rooneygirl Posted 25 May 2014 , 1:27am
post #19 of 20

I got some feedback from my client on the chiffon cake and I can't believe this but she thought it was too heavy????  Really?  It was so light and delicate and airy that I was freaking out about the fondant and she thought it was too dense.  I really couldn't believe it. 

mattyeatscakes Posted 25 May 2014 , 3:12am
post #20 of 20

A

Original message sent by rooneygirl

I got some feedback from my client on the chiffon cake and I can't believe this but she thought it was too heavy????  Really?  It was so light and delicate and airy that I was freaking out about the fondant and she thought it was too dense.  I really couldn't believe it. 

What??!! Really? I had someone complain that the chiffon was dry, which i could understand because most people are used to the dense heavier cakes. And since chiffon is airy, it could be easily mistaken as "dry".

But dense? Weird! Am sure your cake was both gorgeous and yummy! :)

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