Last Thursday was the first day of school in Germany (at least for the first-graders). Many weeks before, their parents have already been busy creating and filling the candy cone with sweets, school things and other useful stuff. And coming back home there might be a colourful cake waiting for them. Luckily, I got the opportunity to bake such a cake for the grandchild of my neighbours. Congenial to her school enrolment, I decided to create a candy cone cake.
The components of the candy cone cake
I had to be careful concerning the ingredients; it had to be a cake without nuts which isn’t really easy these days. Did you notice those warnings concerning traces of nuts on some groceries? These warnings are nearly everywhere, even on food we barely associate with nuts. Even fondant may contain traces of nuts. Taking no risk, I had to produce my own fondant. There are several recipes out there but this recipe for marshmallow fondant which I found on amerikanisch-kochen.de is the easiest so far.
I used the same amount of powdered sugar (1000g) and marshmallows (450g). But I needed three different colours and therefore divided the original amount into three:
- Green fondant:
- 500g powdered sugar
- 225g marshmallows
- Green food colouring
- Pinkish fondant:
- 411g powdered sugar
- 185g marshmallows
- red food colouring
- white fondant:
- 89g powdered sugar
- 40g marshmallows
With the fondant being ready and free of nuts, I still needed a cake and a buttercream or ganache. I baked a simple pound cake with lemon flavour and made a marshmallow buttercream. This buttercream consists of equal portions of marshmallow fluff and butter. Its preparation is really easy which is a welcoming change considering my problems with buttercream.
If you are interested in the decorating process of the candy cone cake, continue reading my step-by-step instructions.
The cake should be baked in a adjustable square baking tin (13 x 8.6 inch). When the cake is cool enough you can mark the middle of the shorter side. Then, you have to cut the cake diagonal from the top to the middle. Repeat it on the other side to get an almost isosceles triangle. Using your buttercream or ganache you can now glue the cut pieces onto the triangle creating another one on top. Afterwards you cut the protruding cake pieces and the sharp edges.
Now you have to spread half of the buttercream or ganache onto your cake, even its corners and sides need to be covered, and put it into the fridge for a few hours. The first layer is there to ‘secure’ the crumbs, so it doesn’t have to look picture-perfect. After cooling it down you can spread the rest of the buttercream onto the cake. Now it is necessary to create a smooth layer, otherwise you might see the flaws on the fondant.
Take a piece of the green fondant and roll it into a broad stripe and place it on the middle of the cake. Use the smoother to press the fondant onto the sides, and remove the remaining fondant. If the remaining parts didn’t come into contact with the buttercream, you can use them again.
In order to create a spotted fondant, first take the pinkish fondant and roll it out. Then form small balls of white fondant and place them onto the pinkish fondant. And finally roll the fondant again. Keep in mind that you need a a smaller piece for the tip and a bigger one for the top. Decorating the tip you need to be accurate (the remaining fondant needs to be removed), and when decorating the top you can bundle the remaining fondant creating a 3D-effect.
You may have noticed that the transitions from one fondant to the other do not look that good. You can easily conceal them by creating colourful twines and placing them onto the transitions. You only need two long cords of fondant that have to be braided.
Finally, you can make a bow for the bundled top, or a nice name tag which is embroidered with edible pink pearls. Just use your imagination!
The candy cone cake doesn’t seem to be that difficult, right?
With this in mind,
Try it out and make your little ones happy!