Make your own cake with fondant cake kits - Los Angeles News | FOX 11 LA KTTV

Make your own cake with fondant cake kits

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SOUTHFIELD, Mich. (WJBK) -- Get ready to make and bake your own cake with the designer-style fondant cake kits.  They come with all the ingredients and accessories necessary to create the cakes, including fondant, premium cake mix, disposable paper baking molds, butter cream icing, a cake tray, and illustrated instructions and tips, and any additional decorative items or tools. Just add eggs, water and oil.

· There is a step-by-step video on the web site, too, in case people want to watch the process while they are making it at home.

· There are cake kits and cupcake kits in 13 different designs

· Prices start at $36

Log on to brysedgewood.com for more about the cake kits from Brys + Edgewood.

Here is the RECIPE featured on FOX 2 News morning from one of the cake kits.

Take the pre-packaged cake mix from your B+E kit and dump in to bowl.

· Add 3 eggs, 1/3 cup oil and 1 ¼ cup water.

· If available, use a power mixer to mix ingredients until smooth.

· Take the disposable paper molds (included in your B+E kit) and grease with butter and lightly sprinkle with flour to prevent the cake from sticking to the mold walls.

Note: These molds are completely oven-safe and bake at a 10% lower temperature than their metal counterparts. This way the cake comes out very moist and bakes more evenly.

· Pour the cake batter evenly in both cake molds.

Bake in pre-heated oven at 280 degrees for 30-35 minutes (or until a toothpick or knife inserted in the center of the cake comes out clean).

Note: If you choose to use your own metal baking molds, oven should be preheated to 325 degrees.

· When the cake is done, take out of the oven and let cool.

Chef's tip: Putting a cooled cake in the freezer for 45 minutes will make it much easier to carve and frost and won't crumble.

· Once cool, cut the dome off each cake layer

Chef's Tip: it's easier to stack layers without domes.

· While your cake is cooling, take your fondant out of your B+E kit and knead and roll it until it is pliable.

· Using your rolling pin, roll out fondant so that it is approximately ¼" thick.

Note: We use Fondarific brand fondant that is known for its great taste and ease of use. Other fondants have a bad reputation for ruining the taste of the cake, so this is definitely the way to go.

· Transfer the fondant to your cake by rolling it over your rolling pin and unrolling it on the cake.

· Cut the excess fondant using a paring knife.

Note: Some people use a pizza cutter and find that it works well with fondant. Also, make sure to angle the blade directly down, as to not create a gap at the base of the cake. If air bubbles in the fondant exist, use a pin to pop.

· Use the palm of your hand to smooth the cake.

· Once fondant is evenly and smoothly covering your cake, you're ready to add any embellishments you want. Fondant makes the cake extra moist, and when it's completely covered in fondant, the cake can be stored at room temperature for three days and stay fresh.

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