How to Make Box Cakes

 

 

 

 

 

 

 

In this tutorial, I will be showing you my method of making box cakes. Box cakes are very simple cakes and as we all know, the simpler a cake looks, the more attention we have to pay to details. Below, I will be sharing tips on how to achieve box cakes with straight even lines using a a few basic tools and tricks. For this tutorial, I will be using the shoe box cake above for instructional purposes.

 

 

 

 

 

 

 

 

I have another tutorial on how to make gift box cakes like the one below. To access that tutorial, click on this link.

 

 

 

 

 

 

 

 

TOOLS:

(1) Two fondant smoothers

(2) A Ruler

(3) A Pizza Wheel or other Sharp Cutters like an X-Acto Knife

(4) Rolling Pin

(5) Paint Brush

LINKS TO OTHER TUTORIALS:

(1) For a tutorial on how to make fondant stilettos, click here.

 

 

 

 

 

 

 

 

(2) For a tutorial on how to make rose flowers, click here.

 

 

 

 

 

 

THE PROCESS:

(1) First, and this is an important point, your fondant covering is only as good as the crumb coat, frosting or ganache underneath it. Unlike the popular belief that fondant covers a lot of flaws, fondant actually exposes a lot of flaws. Thus, be sure to frost your cake properly ensuring that you have clean straight likes and even smooth sides. Also, chill your cakes after frosting and before covering with fondant. Working with soft cakes and soft frosting is a no-no.

 

 

 

 

 

 

(2) Now begins the process of covering the cake with fondant. For this, I made use of my method of soft fondant paneling. A more detailed tutorial on soft fondant paneling can be found here. Roll out your fondant enough to wrap around the sides of the cake. If your fondant is not long enough to wrap the entire cake, be sure to make stitches on the back of the cake and not in front of it.

TIPS FOR ROLLING OUT FONDANT:

(a) Use firm fondant and not freshly made soft fondant.

(b) Roll out the fondant and leave it to air dry for about 15 minutes. You want it to be firm enough to handle without losing shape but soft enough to fold and bend.

(c) Using a ruler and cutter, cut the fondant into the desired rectangle. The height of the fondant should be about 1/2 an inch taller than the cake to make room for possible uneven cake heights in some areas. Because the fondant is firm, it would not drag or lose shape while cutting. You will also be able to achieve clean lines.

(3) Brush the sides of the cake with a bit of water. Wrap the fondant around the cake and use your smoothers to press the fondant to the cake and create sharp edges at the angles. Use a sharp blade to cut off excess fondant from the top of the cake (Remember you cut your fondant about 1/2 inch higher than the cake). After covering the sides with fondant, brush the fondant with a bit of shortening for gloss and to remove icing sugar residue. While I usually use vodka for this purpose, I have noticed that shortening works better with black fondant as it does not leave brush streaks on the finished cake. Return the cake to the fridge while you roll out fondant for the other parts.

 

 

 

 

 

 

TIP: You will notice I am working on a different cake board than my presentation board. This is because I am working with black fondant and I do not want the fondant to stain the white cake board. Also, working on a separate cake board will allow me use my smoothers properly without fear of scratching the presentation board.

(4) Next, roll out the sides of the box cover and cut it into a 1 inch wide string. The string should be a bit thick so it is obvious on the cake. Brush the top of the sides of the cake with a bit of water or vodka and stick the fondant on it. Sharpen the edges with your smoothers. Use your ruler under the glued fondant to make sure it has been glued in a straight line.

 

 

 

 

 

 

(5) Roll out  fondant for the top of the box. Be sure to have about 1/2 an inch of excess fondant on all the sides of the rolled out fondant. Place the fondant top on the cake, use your smoothers to press it on the cake and cut out the excess fondant using a sharp blade.

 

 

 

 

 

 

(6) At this stage, the box is complete. You can now transfer it to your presentation board and finish designing the cake.