Best Base for Fondant Cakes
User Reviews
4.4
Best Base for Fondant Cakes
Description
Best Base for Fondant Cakes is a carefully balanced batter made from eggs, sugar, buttermilk, and vegetable oil combined with flour and baking powder for leavening. The buttermilk adds moisture and tenderness while the oil keeps the crumb soft but stable enough to support fondant icing. The recipe allows for a chocolate version by adding unsweetened cocoa powder and extra buttermilk, maintaining a moist texture and deeper flavor.
The method involves creaming eggs and sugar until frothy before alternating additions of buttermilk and oil, which helps incorporate air and combine fats evenly. The dry ingredients are sifted together and folded in gently to avoid deflating the batter, leading to an even rise in the oven. Baking in a buttered and floured springform pan ensures easy release and an even crust.
This cake base sets a reliable foundation for fondant decoration, providing enough density to hold up without being heavy or dry. It can be made in different sizes by scaling ingredients proportionally. The baked cake should cool in the pan briefly before being removed and fully cooled on a rack to maintain moisture and structure for decorating.
Alternate liquid ingredients such as creamy yogurt or flavored liquors can replace buttermilk for slight flavor variations. Accurate measurement, preferably by weight, helps achieve consistent texture and rise. This recipe is ideal for those aiming for a sturdy yet tender cake suitable for fondant covering.
Ingredients
- 4 egg
- 200 g sugar 1 cup/ 7 oz
- 200 ml buttermilk scant 1 cup, Note 2
- 200 ml vegetable oil scant 1 cup, neutral tasting like canola
- 300 g all-purpose flour 2 ½ cups
- 2 teaspoons baking powder
For the chocolate version, add:
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons buttermilk extra
Instructions
- Preheat the oven to 180°C/350°F. Butter the springform and sprinkle it with a little flour. Shake the form well to coat it with the flour, then shake out the excess flour.
- Beat eggs and sugar in a large bowl until light and frothy.4 eggs + 200 g sugar/ 1 cup
- Add half of the buttermilk and oil, mix well, then add half of the oil. Mix again and repeat with the remaining buttermilk and oil.200 ml buttermilk/ scant 1 cup + 200 ml vegetable oil/ scant 1 cup
- Mix flour and baking powder. If you're making a chocolate cake, add 2 tablespoons of cocoa powder and 2 extra tablespoons of buttermilk now. Sift the flour mixture over the wet ingredients and stir until smooth.300 g all-purpose flour/ 2 ½ cups + 2 teaspoons baking powder
- Bake cake: Pour the batter into the prepared springform and bake for about 35 to 40 minutes.
- Cool cake: Remove the cake from the oven and leave it in the form for about 15 minutes. Take it out of the form, and let it cool completely on a wire rack.
Notes
- For different cake sizes: multiply ingredients by 1.5 for a 30 cm cake or halve for an 18 cm cake.
- Using a digital kitchen scale helps ensure accurate measurements and consistent results.
- You can replace buttermilk with creamy yogurt, egg liquor, or Bailey’s for subtle flavor differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 slices
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 276kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 54mg | 18% |
| Sodium | 118mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
