SMALL FONDANT CAKE RECIPES

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CHOCOLATE FONDANT RECIPE - BBC GOOD FOOD



Chocolate fondant recipe - BBC Good Food image

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Provided by Gordon Ramsay

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield Makes 9 fondants

Number Of Ingredients 8

50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve

Steps:

  • First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
  • Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  • In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
  • Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  • Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
  • Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  • Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  • Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
  • Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
  • Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Nutrition Facts : Calories 581 calories, FatContent 40 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 30 grams sugar, ProteinContent 9 grams protein, SodiumContent 0.55 milligram of sodium

TRADITIONAL WEDDING CAKE RECIPE - BBC FOOD



Traditional wedding cake recipe - BBC Food image

Make your own wedding cake with our step-by-step recipe. The great thing about making a fruit cake is that it can be made well in advance of the big day. Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in and 35cm/14in thick cake boards. You will also need eight dowelling rods and eight cake pillars. All of these are available from specialist cake shops. Plus you will need 5m/16ft 5in x 1.5cm/⅝in pink satin ribbon.

Provided by Ruth Clemens

Prep Time 1 hours

Cook Time 2 hours

Yield Serves 100

Number Of Ingredients 49

1.5kg/3lb 5oz ready-to-roll white icing
pink edible dust
edible glue
150g/5½oz butter, plus extra for greasing
90g/3¼oz dark brown sugar
60g/2¼oz caster sugar
2 tsp vanilla essence
5 free-range eggs
165g/5¾oz currants
225g/8oz raisins
340g/12½oz sultanas
½ orange, zest only
1 tbsp black treacle
½ tsp bicarbonate of soda
185g/6½oz self-raising flour
½ tsp ground cloves
½ tsp ground cinnamon
250g/9oz butter, plus extra for greasing
150g/5½oz dark brown sugar
100g/3½oz caster sugar
3 tsp vanilla essence
8 free-range eggs
275g/9¾oz currants
375g/13oz raisins
565g/1lb 4oz sultanas
1 orange, zest only
2 tbsp black treacle
¾ tsp bicarbonate of soda
310g/11oz self-raising flour
¾ tsp ground cloves
¾ tsp ground cinnamon
375g/13oz butter, plus extra for greasing
225g/8oz dark brown sugar
150g/5½oz caster sugar
4 tsp vanilla essence
12 free-range eggs
410g/14½oz currants
550g/1lb 4oz raisins
850g/1lb 14oz sultanas
1½ oranges, zest only
3 tbsp black treacle
1 tsp bicarbonate of soda
450g/1lb self-raising flour
1 tsp ground cloves
1 tsp ground cinnamon
1 x 340g/12oz jar apricot jam
icing sugar, for dusting
3.5kg/7lb 11oz marzipan
5.15kg/11lb 6oz ready-to-roll white icing

Steps:

  • To make the roses, pinch off a little icing and roll it in the palm of your hands to make it more malleable. Shape the icing into an oval shape, smooth out one end of the oval to make it thinner so that it resembles the frilly part of the tip of a rose petal. Make 8-10 more rose petals in this way. To make a rose, roll a small ball of icing into a cone shape, then wrap a rose petal around it. Carefully press the remaining rose petals around the central petal to form a rose shape. You may need to ‘tease’ the petals out from each other a little bit.
  • Carefully brush the edges of the roses with pink dust. Repeat the process until you have made about 15 roses. Set aside for 2-3 hours, or until the icing has hardened. (The roses can be made up to a month in advance and stored in an airtight container.)
  • Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.
  • For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined. Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined. Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean.
  • Repeat step 4 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.
  • Repeat step 4 for the 30cm/12in tier and bake in the oven for 4½ hours, or until a skewer inserted into the middle comes out clean.
  • When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Remove them from the tin and set aside on a wire rack to cool completely.
  • Warm the apricot jam in a saucepan, then pass it through a sieve.
  • Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.
  • Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.
  • Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge).
  • Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.
  • Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.
  • Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue.
  • To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake.
  • To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue.
  • Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.
  • If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top of the largest cake, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the fondant roses in a cluster on the top of the cake and around the side of the 23cm/9in and 30cm/12in cake.

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