Karen de Antonio

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Recipe of Vanilla cake decorated with Fondant

Vanilla cake decorated with Fondant

1h 20 mins
30 mins
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Delicious Vanilla Cake made to celebrate Mother's Day and decorated with fondant and wafer flowers
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10 portions
  • 9 eggs
  • 250 grams sugar
  • 30 milliliters vanilla extract
  • 270 grams sugar
  • marmalade, of the taste that you like the most you need
  • 200 grams vegetable shortening
  • 1 teaspoon vanilla essence, transparent
  • 45 milliliters Water
  • 600 grams powdered sugar
  • 5 grams meringue powder
  • 1/4 cups Water
  • 1 tablespoon gelatin
  • 1/2 cups glucose syrup
  • 3 tablespoons edible glycerin
  • 2 tablespoons vegetable shortening
  • 1 kilo powdered sugar
  • 1 tablespoon tylose


Procedure Cake: Beat the eggs with the sugar until they sponge, add the extract without stopping to beat, sift the flour and wrap it with the mixture of eggs, sugar and vanilla, empty in the pan Bake at 180 degrees for 30 minutes or until that is slightly golden.
Procedure Bitumen: Acremar the butter, add the water little by little until it is integrated, gradually incorporate the icing sugar with the meringue powder, continue beating for two or three minutes until everything is perfectly incorporated at low speed, cover the bowl with a damp cloth and set aside.
Fondant Procedure: Sift the icing sugar and form a source In a flanable to put the grenetina with water to let it stand for 15 minutes In a measuring cup have the rest of the ingredients ready Hydrate the grenetine in the microwave for 30 seconds and continue until it is in liquid state Subsequently the other ingredients put in the microwave and perform the same procedure, integrate the grenetina and place that in the source of sugar that we have prepared, move first with a spatula and then with your hands to fully integrate and have the fondant ready, if you like you can add essence and then paint the desired color and reserve.
Procedure to assemble the cake: Since we have ready the cake is cut in half and filled with jam, put one on top of another and proceed to mock and is ready to go into the refrigerator for half an hour to work with he. While the cake is in the freezer we proceed to elaborate the flowers with the fondant and the cutters, this is with the color that one decides. The fondant that we over is stretched with a rolling pin to cover the cake and then decorate it to personal taste, it can be with fondant flowers, wafer, natural, ribbons, the important thing is to let the imagination fly to have a delicious and beautiful cake .


For the presentation flowers of spring colors were used to be for mothers' day, both wafer and fondant and ready, was placed on a base of silver cake


You can make the fondant and the flowers with time. To keep them better, store them in an airtight container.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Daniela Hinojosa Pacheco
09/09/2019 05:56:27
El betún va debajo del fondant ? O en el centro?

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