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.
100g unsalted butter at room temperature
100g icing sugar.
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
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)
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
You can use nutella as well as any other buttercream or 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