It’s baseball season! And you know I always love finding a reason to bake. I wouldn’t necessarily call opening day for the MLB baking material, but I can twist it to make it happen. And being the die-hard Yankee fan that I am, I think it only makes sense to bake something in honor of my Bronx Bombers: we’ve got ourselves a Yankee Fondant Cake.
I’ve never done fondant for the blog, so this is something new for me. I will try to explain the directions as best as I can! It’s really not all that difficult, but fondant takes practice; I still have a lot of learning to do myself. But the end result is much cleaner and visually appealing than a buttercream frosted cake. And don’t worry – we’re keeping this one pretty simple.
If you’re unlike my family and don’t actually make a big deal out of opening day, you can use this cake for a themed birthday party, or the teeball team! The cool thing is that you can make it work for whatever team you’re rooting for (Blue Jays, Pirates, your high school mascot, not the Red Sox…). It’s that simple.
So here’s what you’ll need:
- A batch of white cake batter
- 6 inch cake pans
- Parchment paper
- White fondant
- Blue fondant (or whatever your team colors may be)
- White buttercream frosting
- Fondant roller
- Fondant smoother
- Fondant trimmer or sharp knife
- And a Yankee logo cutout
Bake the cake! If you use the six inch pans, one batch of cake batter will make a three-layer cake, with the pans filled up about halfway. Fortunately enough I have three pans to divide the batter with, but if you only have one, you’ll have to do this three times. But, whatever. It’s worth it.
p.s. grease your pans well AND line them with parchment paper…it’s going to help those cakes slip right out.
Layer/stack your cakes with the frosting, on top of a cake board or plate. Make sure those cakes are totally cool! ( 😎 ) It’s very difficult to frost or level off a warm cake (which you may need to do). Cold, or even frozen cakes are the easiest to work with. So don’t let them be warm! Or they’ll crumble! Just like the Red Sox!
*You also want to make sure that the entire cake is covered with frosting. It doesn’t need to be very thick, but the fondant will need something to stick to.
Roll out the white fondant with the fondant roller. Make sure your surface is greased, as well as your hands. Stickiness is the last thing you want when working with fondant. Roll it out to about 1/8 inch thick.
Get that fondant on the cake! This part can be tough. You want to try to roll it gently back onto the roller, and then drape it over the cake. The roller helps you lift the fondant without tearing it, especially if you have a large amount. If this isn’t working, try to lift it gently with your hands. GENTLY, people. 🙂
Smooth it out! Use the fondant smoother and start by smoothing out the very top to get rid of any air bubbles. Work your way down the cake, gently pulling the fondant away from the cake and smoothing down as you go. Continue this until the whole cake is covered. Then, use your fondant trimmer to trim around the bottom of the cake. If there’s any frosting on your base (cake base, not third base), wipe it away with a paper towel.
*The final part of the cake can be hard to smooth, but don’t stress…pull it away just like you did with the rest of the fondant. Some of the already smoothed fondant will pull away as well, but it needs to happen. Just let it happen.
Roll the blue fondant! You won’t need as much here. Roll just enough for your Yankee symbol and a few pinstripes (about 8-10 total).
Using your Yankee cutout, trace the shape onto the fondant with a toothpick. Be sure to trace lightly as not to pull the fondant. THEN, cut it out. With the fondant trimmer. Or sharp knife. Don’t hurt yourself.
Cut the pinstripes! I like to eyeball this, but you can use a guide (like a ruler) to cut them if you’d like. Just make sure that they’re thin enough to actually look like pinstripes. I would go with 1/8 inch or less.
Step 9 (optional)
I had a baseball epiphany and decided to add some laces to the top of the cake to make it look like a baseball. You don’t have to do this. Especially because it starts looking like a Mets cake. I wasn’t originally going to put this on there, but hey, I did. I kinda like it. You don’t have to. But if you do, just color some of your buttercream red, and pipe the laces onto the cake, like so.
Glue it all together! Using a little bit of shortening, stick everything to the cake. Lightly smear the shortening onto the back of whatever it is that’s going onto the cake. If you put the laces on, your Yankee symbol will just stick to that. Otherwise, the shortening will help keep everything in place. When sticking the pinstripes on, be sure to spread them evenly apart. Again, this can be done with a ruler, but I still eyeballed this. Would that make me a good batter? Pitcher? Catcher? All around baseball player?
And that is it! Pretty easy for fondant. And it looks clean and sharp. It’s kind of one of those things that you think you don’t want to eat because it looks so nice, but then you can’t stop. If you’re one of those anti-fondant people who pull the fondant off before you eat the cake, I won’t be offended, either. I do the same thing.
I hope you guys like this! If nothing else, maybe it’ll spark some cool fondant ideas for your next themed-cake.