The fondant cake is an excellent dessert that adds beauty to any celebration. It is described as moldable icing, mainly composed of sugar, water, and gelatin, and can be rolled out and draped over cakes so delicately, leaving no room for imperfections. Because of its malleability, it does not hesitate to welcome sharp and delicate shapes, flowers, or any other figure, hence its popularity at weddings, birthdays, and other similar celebratory occasions. Then, the moist cake is topped with delectable fillings, such as buttercream or ganache. The fondant cake recipe is perfect for celebrations. Once the fondant cake has been baked thoroughly and cooled, another layer of buttercream is generally spread outside to act as a cushion between the cake and the fondant for more excellent adhesion. Once the cake is prepared, the fondant is rolled out to the desired thickness and then positioned over the cake carefully; all wrinkles shall thus be smoothly removed for presentation. In this, the presentation will be excellent, can be coloured and textured, and even be designed to have any theme or personal style. Not only is fondant appetizing, but it can also have flavour, which goes well with the tastiness of the cake. Recipe of fondant cake involves layers and intricate designs. In other words, this is, without doubt, an artistic dessert, and, technically speaking, its making requires a combination of talent, creativity, and flavours. From delicate, appetizing flowers to vivid motifs, fondant cake always enchants guests and turns any occasion unique.

• 1/2 cup butter
• 2/3 cup milk
• 6 cups sugar
• 3 tbsp all-purpose flour
• 200 gms dark chocolates
• 4 eggs
• Vanilla essence

• Preheat your oven to 350 F. Grease your pans long before the baking time, so when it is done, the cake will pop right out of the pan.
• Grease 2 9-inch round cake pans with butter or non-stick spray. Line the bottoms of both pans with a circle of parchment paper for that added measure against sticking.
• Whisk together flour, baking powder, and salt in a large mixing bowl. That will help give you an even distribution of that leavening agent.
• In another bowl, use an electric mixer to cream the softened butter and granulated sugar until it becomes light and fluffy.
• Crack the eggs one after the other and gradually add the vanilla extract to combine thoroughly.
• Dry ingredients should be slowly added to the wet mix, adding milk at a prolonged rate. Begin by starting dry and finish dry; fold only until combined overmixing will bring about a denser cake.
• Pour batter into prepared pans for cake.
• Gently stroke the tops of the cakes lightly with the aid of a spatula, and make sure that all of them are correctly baked.
• Remove the oven and let them cool in the pans for about 10 minutes.
• Now place cakes on a cooling rack and cool absolutely.
• Take a mixing bowl.
• Beat softened butter till it becomes soft and smooth.
• Add powdered sugar gradually, one cup at a time, and in a low-speed mixer so that it won't make a sugar cloud.
• After sugar has been fully assimilated with the butter mixture, add vanilla extract.
• To soften if it is too thick, add milk tablespoon by tablespoon until it achieves a spreadable consistency.
• Beat the frosting at medium to high speed for about 2-3 minutes until it is light and fluffy.
• In case the cake domes at the top, you can level it by using a knife or a cake leveller so that you can get an equal surface for frosting.
• Place one layer of the cake on the cake board or serving platter. Use a generous layer of buttercream frosting on top of the cake.
• Place the second layer of the cake on the frosted first one.
• Tear off a sheet of parchment and butter-cream the outside of it. This is known as the crumb coat. Scrape off the crumbs with an offset spatula and put in the fridge for about 30 minutes before the final coat.
• Spread a thicker coat of buttercream over the cake, and run it smooth to your finish.
• If you're using store-bought fondant, you will knead it for at least a few minutes to make it pliable and soft. If you want to colour the fondant, add a few drops of food colouring and knead until the colour is all over.
• Dust a clean countertop with powdered sugar so the fondant doesn't stick. Roll it out with a rolling pin to about 1/8 inch thick. Make a circle big enough to go around the whole cake with a little overhang.
• Carefully lift the rolled-out fondant and drape it around the cake. You may use the rolling pin in this transfer.
• Covering from top to bottom, using your hands or a fondant smoother, smoothen out the smoothening of the fondant. Remember to force all air bubbles from the fondant with your needle.
• Remove excess fondant from the bottom of the cake using a sharp knife or pizza cutter.
• Sharp edges and detail using your fingers or fondant smoother. You can be creative by decorating it with fondant flowers, ribbons, or edible glitter.
• Dress the cake for a few hours before you serve it. The long hours will enable you to have a cake that has a well-holding fondant, and the taste will also be set.
• Cut across the fondant and into the cake using a sharp knife to serve. At this point, your recipe of fondant cake is ready to be devoured!