How to Make a Fondant Car


Fondant is thick sheets of moldable icing. It is used on wedding and other special occasion cakes, as well as in candy making. Fondant is pliable and can be sculpted into nearly any three-dimensional shape. Rolled into balls or logs, fondant can be coated in chocolate to make filled candy and truffles. It is temperature-sensitive, becoming more pliable at room temperature and melting in sunlight. Because of this, fondant is usually used as a coating rather than being sculpted as a stand-alone solid, the way marzipan is.

Things You'll Need

  • Quarter-sheet cake pan Half-sheet cake pan Fondant sheets Clay sculpting tools Vegetable-based food grade dyes Paintbrush Syrup Cake frosting knife Your choice of cake frosting for crumb sealing the cake Half-sheet cake size piece of corrugated white cardboard 2 1/2 feet of wide waxed paper or parchment Scrapbooking shears with shell pattern edge Half and quarter-sheet size pastry mats
  • Mix and bake a half-sheet and quarter-sheet cake of your choice: white, yellow, chocolate, marbled or spice.

  • While cakes are baking, brush syrup on a sheet of corrugated cardboard that has been cut four inches wider and four longer than a half-sheet cake pan. Cover cardboard sheet with waxed paper or parchment that has been trimmed to a decorative edge using shell-pattern scrapbooking shears.

  • Turn half-sheet cake out onto the cake mat you prepared in Step 2. Turn the quarter-sheet cake out onto a commercial pastry mat. Allow cakes to cool.

  • Once cake has cooled to room temperature, make two identical cuts at each end of the quarter-sheet cake, along the long sides, at an angle between 45 degrees and 30 degrees, to make the cake into a trapezoid. Flip the cut pieces and butt them against each end of the half-sheet cake to form the front and back bumper shape. Trim both cakes level. Crumb seal the half-sheet cake by carefully spreading a thin layer of your choice of frosting over the entire top and sides of the cake. Carefully slide the trimmed quarter-sheet cake piece onto the half-sheet cake, with the angled sides in the same direction as the bumpers on the half-sheet cake. Crumb seal the quarter-sheet cake. For an explanation of preparing a cake for frosting or fondant, see the resource at the end of this article, "10 Steps for a Perfectly Frosted Cake."

  • Carefully lay sheets of fondant over your entire cake, gently pushing and forming the fondant until it fits the contours of the cake. Use new, clean clay sculpting tools to etch details into the fondant. Use additional fondant to sculpt tires, rims, bumpers, windows, fins and other details. Keep your cake refrigerated until ready to serve.

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