Very fanciful fondants
Delicate petit fours shaped like cupcakes, consisting of a cake base, a marzipan layer, and fondant icing, topped with a rose decoration.
Ingredients
Sugar paste roses (rolled (p.75) or molded (p.72))
to taste
Tray cake base (see basic minimalist sheet cake p.23)
1 portion
Apricot jam
2 tbsp
Powdered sugar (anti-sticking)
to taste
Marzipan (almond paste)
500 g / 1 lb 2 oz
Fondant powdered sugar
250 g / 9 oz / 2 1/2 cups
Lemon juice
1 lemon's worth
Food coloring (preferably gel)
to taste
Edible glitter
to taste
Edible glue
to taste
Royal icing (see p.16)
1 tbsp
Instructions
1
Prepare the decorations
Make the sugar paste roses a day in advance and let them dry.
2
Prepare the cake base
Prepare the tray cake according to p.23, level the top. Turn it upside down so the bottom faces up. Heat the apricot jam and strain it, then brush a thin layer of jam over the surface of the cake.
3
Lay on the marzipan
Dust the work surface with powdered sugar and roll the marzipan to about 3 mm thick, the same size as the cake. Carefully lay it over the jam layer, smooth it out to remove air bubbles. Trim the edges, then cut into four equal-width strips, then cut each strip into four pieces for a total of 16 squares.
4
Cover with icing
Place the squares on a rack with a tray underneath. Mix the fondant powdered sugar with lemon juice to tint it; the texture should be as thick as dough. Heat over a bain-marie until slightly thicker than heavy cream. Pour over the cake and let it flow down to cover the sides. Let dry for a few minutes.
5
Assemble
Dampen your fingers with water and place the cake in a metallic foil cup, folding the cup to fit. Once completely dry (about 1 hour), attach the roses with edible glue.
6
Decorate
Tint the royal icing, place it in a piping bag fitted with a small star tip, and pipe dots or swirls around the cake. Let dry.
