Preparing the cake for fondant/sugar paste

When making a beautiful cake with fondant preparing the cake for fondant is very important in order to get at good result. We give you our best recipes.

White buttercream

Ingredients:
100g unsalted butter at room temperature
100g icing sugar.

Description:
Stir together with an electric beater. Hold until it is soft and connected (this may take several minutes)
If you use a different recipe for butter cream, it is important that it does not contain berries, cream or fruit juice, since it is the fondant to melt

Chocolate Buttercream

Ingredients:
225g unsalted butter
220g icing sugar
1 teaspoon vanilla extract or 1 vanilla pod
170 grams of chocolate (mild dark chocolate, for example, 55% cocoa, 72% cocoa or higher)

Description:
The butter should be at room temperature. Place in a bowl and whisk until it has a soft and creamy consistency (stirring for about 2-3 min.). You can use a blender.
Add icing sugar gradually and mix with the butter until a smooth consistency
Add vanilla extract or split the vanilla pod, scrape out the seeds
Chop the chocolate into small pieces and melt the chocolate in a water bath (you can also use chocolate buttons).
Slowly add the melted chocolate while you whisk until butter cream has a smooth and creamy texture

Nutella

You can use nutella as well as any other buttercream or icing

Royal icing

1 egg white
about 300g icing sugar
1 teaspoon lemon juice (this can be left out)

 

Our cake base recipe

Our recipe for filling for cakes

Homemade Fondant