There are three main elements to a fondant wedding cake – the cake, the ganache and the fondant. There isn’t anything different that happens for the cake if it’s being covered in fondant, so you’ll find everything you need to know on my wedding cake flavours page. It’s essentially 4 layers of cake with 3 layers of filling. Once this is all stacked up, the cake is covered in something called chocolate ganache. Chocolate ganache is a combination of chocolate and cream that is stable at room temperature, sets firmly but is soft when eaten. It’s exactly what you find in the middle of chocolate truffles. Most of the time I use milk chocolate ganache, but sometimes also use dark or white, depending on the situation. Finally, once those layers are perfectly smooth, I cover the cake with fondant. Fondant is a soft paste made of sugar which is rolled out, like a dough, then draped and smoothed over the cake. It’s also known as sugar paste or ready to roll icing. It looks very smooth and dries on the outside giving the cake some protection and allowing designers to use techniques like stencilling, hand painting and some textured effects.
If you’d like to read more about when fondant wedding cakes are the best fit, how suited they are to hot Summers, and the type of venues and designs that work well, then please head over to my blog.