How to Make a Mad Hatter Fondant Cake
Mad Hatter cakes, also known as tilted cakes or topsy-turvy cakes, create an astonishing optical illusion of instability. Three layers of three cakes each are held at dangerously sloped angles through hidden cuts and dowels. With a little patience and practice, aspiring bakers can make awe-inspiring creations that are as beautiful as they are delicious. Does this Spark an idea?
Things You'll Need
- 9 chilled round cakes (one each in a diameter of 12 inches, 11 inches, 9 inches, 7 inches and 6 inches; two each in diameters of 10 inches and 8 inches)
- Serrated knife
- 16 oz. mini-marshmallows
- Water
- Microwave
- 2 lbs. powdered sugar
- ½ cup shortening
- Plastic wrap
- Plastic, sealable bag
- Fondant roller or spoon
- Dowels
Instructions
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Make Each Layer
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1
Level the top of each chilled cake.
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2
Divide the cakes into three groups that are slightly tiered in size. For example, one group should have a 12-inch cake, an 11-inch cake and a 10-inch cake, and another group should have a 10-inch cake, a 9-inch cake and an 8-inch cake. These groups form the layers of the cake.
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3
Frost the 12-inch cake and place the 11-inch cake on top of it. Frost the 11-inch cake and place the 10-inch cake on top of that. Place it slightly off center.
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4
Flip the cakes over so the smaller cake is on the bottom.
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5
Use a serrated knife to cut the top of the 12-inch cake at an angle. Start at the top edge and angle the knife toward the bottom of the other side of the cake. Cut through the cake at that angle. Frost the top of the cut cake and place the other half on top so the thick edges of the slices are together. This forms a dramatic angle. Place this cake in the freezer until the frosting has set.
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6
Use a sharp knife to smooth the sides of the cake. Return the cakes to the freezer.
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7
Repeat the above steps for each layer of the cake.
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8
Create a flat spot on the top of each cake for the next layer to sit in. Use a cardboard circle that is identical in size to the next layer as a guide. For example, an 8-inch circle should be used on the 12-inch cake. Cut vertically into the cake all around the circle to form a flat surface. Remove the cut section. Chill the cake before adding a layer of frosting to the new, flat surface. Repeat this step for the middle layer of the cake. The top layer will not need to be cut.
Fondant
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9
Make fondant by melting the mini-marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave until completely melted. Stop to stir every 30 seconds. Place three-quarters of the powdered sugar in the marshmallow mixture.
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10
Grease the workspace generously. Grease your hands also.
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11
Knead the marshmallow mixture like bread dough. Slowly add the rest of the sugar. Knead in powdered dye to color the mixture. Continue kneading until the fondant forms a smooth elastic ball that will stretch without tearing. If the fondant tears easily, more water is needed. Add ½ tablespoon of water at a time and knead into the mixture.
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12
Let the fondant sit overnight. Coat it with a layer of shortening and wrap in plastic wrap. Place the plastic-wrapped fondant in a Ziploc bag with as little air as possible.
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13
Roll the fondant out until it is 1/8 to ¼ inch thick. Place the fondant over each layer of cake and smooth with rollers or spoons until it fits tightly on the shape. Decorate each cake with fondant shapes as desired.
Assemble the Cake
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14
Use a thick foam board for the cake base. Place the larger cake section on the base.
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15
Measure and cut four dowels to the same height as each of the cake sections. The dowels will prevent the upper layers from crushing the lower layers. Press the dowels into the flat section of the cake at even intervals. Add a layer of frosting to the flat surface of the cake, over the dowels, to glue the next cake section in place.
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16
Place the next section of cake onto the icing, with the slanted surface facing the opposite direction of the layer beneath it. Add dowels to this section. Frost and attach the top layer with the angles facing a different direction.
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17
Measure and cut one dowel to the same height as the completed cake. Push the dowel through the center of the cake.
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1
Tips & Warnings
Decorate the seams of the cake with small balls of fondant to hide them. Cover any mistakes in the overall coat of fondant with additional decorations, such as fondant roses, bows, strips or polka dots.
Practice applying fondant to a smaller "test" cake first to refine your technique.
