Icing a Chocolate Mud Cake?

Question

I am making my sisters wedding cake...she wants mud cake with traditional white icing, I am going to use fondant as the base for the icing rather than almond paste, just wondering if anyone knows how early I can make it and if there were any tips or hints you had.Thanks Nicole

Answer 1

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup butter or margarine, melted

2 eggs

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) Betty Crocker® Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.

2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..

3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.

4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Answer 2

I'm assuming you'll use rolled fondant versus poured fondant?

I'm not a fondant expert, but  I have had experience.  It would be best to fondant the cake day of, but if not possible, then the day before.

You want as thin a layer of icing as possible, or the fondant will just slide. So maybe just a light crumb coating, then freeze.

You also want the cake to be cold.

I've done right from the freezer, slightly thawed, and room temp.  For me, dependent upon humidity, a mid thawed cake worked best, as long as you pat off the condensed moisture with a paper towel or something clean, absorbent, and little to lint free.  

This way, from, my experience, the fondant will "sweat" less and won't be sticky.  

I also find that a bit of shortening kneaded into the fondant helps with elasticity and cracking, if, like me, you are kind of slow on rolling, cutting and placing.

If you are going to do poured or something, then just make sure that you freeze the cake well after crumb coating it, then coat again to get a nice, even, fleck free surface.  

I guess then you just have to make sure the fondant is adequately hot and go.

Answer 3

Here is 3 different recipes. Maybe you can find what you r looking for:

http://www.ochef.com/244.htm

Chocolate is so dark it is really hard to cover with a white icing. Not sure about it....