Instead of rolling the fondant into sheets and cutting the sheets, use this recipe to make a simpler, spreadable fondant and then dip your little cakes in the liquid fondant.
For the cakes
1 cup butter
1 cup plus two tablespoons granulated sugar
1 teaspoon vanilla
6 large eggs
1 1/2 cups all-purpose cake flour
Preheat the oven to 350 degrees. Prepare a 10×15 inch baking sheet by lining it with parchment paper.
- Cream the butter and sugar together. Add the eggs one at a time, beating after each. Add the vanilla.
- Fold in the flour until combined. Pour the batter into the pan. The batter will be very shallow. Bake for 10 to 15 minutes or until done.
- Invert the pan onto a sheet of waxed paper to remove the cake from the pan. Peal off the parchment paper. Let the cake cool.
- Once cooled, spread the cake with a thin layer of apricot jam. Use a ruler to cut the cake in half.
- Place one half of the cake on top of the other half using the jam as “glue”. Using a ruler and straight edge trim the cake and cut it into 1 1/2-inch squares.
- Paint all surfaces with a thin layer of apricot jam to seal the surfaces. Let sit for 15 minutes to dry.
- Use a fork to dip each square in the prepared fondant, pushing the square down into the fondant until all but the bottom of the cakes are submerged. Set them on a wire rack to drain and dry. Bare spots can be touched up with a knife or icing spatula. Once dry, decorate as desired.
For the fondant
5 3/4 cups powdered sugar
1/4 cup cocoa
2 tablespoons light corn syrup
1 teaspoon vanilla extract
- Place the powdered sugar and cocoa in a medium saucepan. Add the corn syrup and extract. Stir to combine.
- Turn the heat to low and begin to cook. Place a candy thermometer or insta-read thermometer in the fondant. Heat only to 100 degrees and do not let the temperature exceed that. Remove the pan from the heat.
- Pour the frosting onto a cake to spread or dip cookies or small cakes in the warm fondant.