I am wanting to do a two tiered victoria sponge cake. I was going to actually use more of a madeira type of cake with jam and butter cream filling. I need to cover the cake in some sort of fondant due to the nature of the design on it.
The people I'm making this for aren't the biggest lovers of regular fondant so I was thinking of using marshmallow fondant but I am unsure if the sweetness would be too much or does anyone have any other suggestions?
Also, as I haven't made it before, should it be straight forward in achieving?
Any help would be much appreciated!
Welcome to CC. 1st of all, do you know why they don't like fondant? If it is because its too sweet mf might not be your answer. 2nd if you have the time, I would make up a small batch of the fondant and play with it to get the feel of working with it. I love it and so do my customers.
It's because of the texture and the taste I think. I find shop bought fondant to be pretty tasteless too. I was just hoping there may be an alternative that would be better, perhaps home made regular fondant is worth a try and I'll just hope for the best!
I presume a two tiered victoria sponge cake will be strong enough to hold fondant?
Many thanks for your help!
I agree with the taste part. I hated fondant until I started using mmf. I know you mentioned that the cake needs to be covered in fondant because of the design, I personally try to stay away from covering them anymore but adding embellishments of fondant. It has made my customers happy because they save money. But some designs just have to be done that way. Don't forget to post a pic. There are lots of tutorials and comments about working with fondant on this site.
I've taken inspiration from a cake I have seen and adapted it but what I liked was the finish fondant gives, which I can't get from butter cream. I want to make a simple two tiered cake with two roses in the middle and two roses on the bottom made out of gum paste. I'm trying to keep it simple but effective so thought that would be the best way?
What do you use instead of fondant?
I use buttercream. There is a great tutorial on this site on how to get your bc very smooth and those of us who use the technique love it. However, you are right, bc is bc and fondant is fondant. There is a difference. Have you tried using ganache?
I hadn't thought about ganache at all. I am wanting a pale blue icing and having looked at a few youtube videos and pictures about it, I'm thinking making a white chocolate ganache and adding a slight bit of colouring. Definitely seems like a better idea, thank you so much!