As my girl is not a dessert fan and only likes a very limited type of cakes, she has requested for a chocolate cake that she could eat for her birthday party…meaning both the cake and the frosting made with chocolate.
Thanks to her request, I found out that chocolate ganache is best as frosting underneath fondant so here is my first chocolate ganache chocolate cake…
I didn’t plan well in advance so did not have enough time for the ganache to set and for the frosted cake to set. I read from a lot of posts on the web saying it is not necessary to put ganache covered cake in the fridge but given the hot weather in Singapore, I did not dare to leave it out.
Since I did not have enough time for the ganache to harden, I couldn’t get the very sharp edges after covering with fondant. But I was happy anyway.
Another problem I had was the fondant was tearing apart and had cracks. I wonder if I knead and rolled for too long and dried out the fondant. Need to experiment again.
And here is the finished product…
After much deliberation with my son, we have settled on doing a minion cake for his birthday. It wasn’t a difficult cake to make but I always have trouble with covering a whole cake with fondant.
With the lack of practice and trials, the fondant layer turned out to be too thick (as I worried).
Made this for hubby’s birthday…baked each layer separately using 8-inch pans. Felt like something was not right..maybe the bananas were not properly ripen.
Practice #2 – with another cake recipe and fondant
Tried with putting all batter in one pan and it took double amount of time to fully bake.
This recipe is less dense and I quite like the taste.
fondant is fun but took me quite some time to get the color right.