VIOLET FONDANT CAKE ICING WITH VICTORIAN SCROLLWORK
The simple, timeless scrollwork in this design makes this fondant icing design a classic. Keep it to one tier for a small gathering or repeat the steps on several tiers for a large affair.
OVERVIEW All steps can be completed in one day • Make the two cakes and set aside to cool (approx. 1 hr.) • Level, split, fill, and assemble the two cakes (1⁄2 hr.) • Cover with buttercream (1-1/2 hrs., including refrigeration) • Cover cake with fondant (1/2 hr.) • Attach the imprinted fondant (10 mins.) • Pipe the deep violet royal icing along the imprinted lines (1/2 hr.) • Stencil the top of the cake (1⁄2 hr.)
Excerpted from the book Cake Couture: Modern Sugar-craft for the Stylish Baker
by Annie Dam.
Step 1
Gather all tools and prepared materials: TOOLS • serrated knife • offset spatula • 8-inch (20 cm) round cake board • dough scraper • rolling pin • fondant smoother • pizza cutter • 10-inch (25 cm) round cake drum • textured rolling pin • fondant ribbon cutter • piping bag and coupler • #3 piping tip • stencil with scroll design
MATERIALS • 2 (8-inch/20 cm) round carrot cakes (2 inches/5 cm high) • 3 1/2 cups (875 ml) buttercream • 25 oz. (700 g) white fondant • gel food coloring—violet • cornstarch • royal icing
Step 2
Level the tops of the cakes, split in half horizontally, and fill between the layers with buttercream. Place a tier on the cake board. Cover with a thin layer of buttercream. Refrigerate for 20 minutes. Cover the top and sides with a second, thicker coat of buttercream. Smooth with the dough scraper and refrigerate for 1 hour.
Step 3
Reserve 1 ounce (28 g) white fondant. Dye the rest light violet. Roll out to 1⁄4 inch (6 mm) thick on a cornstarch-covered surface and cover the cake. Smooth with the fondant smoother and trim the excess with the pizza cutter. Transfer the cake to the cake drum, adding a dab of royal icing to hold the cake in place.
Step 4
Roll out the reserved fondant to 1⁄8 inch (3 mm) thick. Gently roll over the fondant with the textured rolling pin to give it a scroll design.
Step 5
Using the fondant ribbon cutter, cut out a strip of fondant 1/2 inch (1 cm) wide and long enough to wrap around the sides of the cake.
Step 6
Attach the strip to the base of the cake with a little water.
Step 7
Dye 1/2 cup (125 ml) of royal icing deep violet. Fill the piping bag and attach the #3 piping tip. Pipe along the imprinted lines of the white fondant strip by holding the tip at a 45-degree angle to the cake and moving the tip downward as you apply pressure.
Step 8
Place the stencil on top of the cake. Hold it still, and with a small offset spatula, spread a thin layer of deep violet royal icing over the stencil. Scrape off the excess. Gently lift off the stencil, without smudging the design.
Step 9
Once the stencil is removed, your Violet Fondant Cake with Victorian Scrollwork is now finished.
