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  1. #1
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    Default I need a bit of cake know-how!

    Unbelievably, I am about to attempt to make a cake for the boys' 4th birthday. (Unbelievable because if you had of been privy to last years effort you would understand!)

    I've never been an excellent fancy cake maker- I'm great at making batter from scratch and throwing it all in the oven, but that is where my expertise stops.

    This year, DP has requested chocolate cake (like it's HIS birthday party or something?!) and I have a square tin but it's not really tall enough, so I'm going to have to make two cakes and sandwich them together.

    My question begins with what do I use as the filling between the two cakes? Something yummy that would keep them nicely together would be nice?

    Second question- I'm going to try again to cover the cakes in fondant, and I've seen that I have to cover the cakes in sugar syrup first- do I really have to? (Probably a stupid question but I thought I would ask anyway!)

    Thirdly... actually, I think that was it for now...?!

    Thanks!

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    Buttercream will go nicely between the two layers. I cover my cakes in a thin layer of buttercream for the fondant to stick to.

    I would suggest you make some marshmallow fondant to cover the cake. It's so easy to make, it tastes better than regular fondant and best of all you can microwave it to re-soften it if you are having a bit of trouble and it starts to harden.

    I've posted a recipe in a thread somewhere for it.

    Good luck

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  4. #3
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    Oh thanks

    Sounds yummy too!

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    I'd suggest ganache.

    You can make it really easily by pouring hot cream over broken up chocolate. I'd suggest buying dark cooking chocolate for it. There are heaps of recipes on line, but it's very simple - you can even do it in the microwave.

    You can use that to sandwich the layers, and also to cover the cake before putting the fondant on - which will give a nicer finish.

    Regarding sugar syrup, you can - but if you've used ganache then water works just as well. Just brush it on thinly and then put the fondant on over the top, and it will stick fine.

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    Nutella in the middle, yum! Instead of sugar syrup you can also use melted jam etc, I use apricot. Good luck!

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    So now I'm stuck with the problem of wanting to do them all! Thanks!

    I LOVE chocolate and cake.. and together!?! Damn you DP for suggesting chocolate instead of my usual vanilla rainbow!!

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    I usually just do butter cream or ganache...from my experience, most people don't like fondant, especially kids! Kids love butter cream and ganache though and you can make it it lots of colours really easily and also do things like add texture (with a fork) or make it super smooth (warm water and a palate knife).

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    Quote Originally Posted by felicia81 View Post
    Buttercream will go nicely between the two layers. I cover my cakes in a thin layer of buttercream for the fondant to stick to.

    I would suggest you make some marshmallow fondant to cover the cake. It's so easy to make, it tastes better than regular fondant and best of all you can microwave it to re-soften it if you are having a bit of trouble and it starts to harden.

    I've posted a recipe in a thread somewhere for it.

    Good luck <img src="images/smilies/biggrin.gif" border="0" alt="" title="Biggrin" smilieid="95" class="inlineimg"
    All of this!

    Would love a recipe for marshmallow fondant as I agree that fondant is a bit blah, but I love what I can do with it! Does marshmallow fondant 'work' the same way as regular fondant?


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    From the websites I googled a little while ago, it does

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    Great, thanks!


 

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