Red Fondant Cake

Pastry Chef Christine Wieland of the Bakery Café at el pedregal shows off her pastry prowess with this whimsical cake. If you’re a true baking buff, forgo the ubiquitous bottle of wine and gift a hostess—and the rest of the party guests—with this jaw-dropping dessert. (bonus: This treat’s so pretty, a simple cellophane wrapper will do!)

For chocolate cake:
1 1/4 oz. Cocoa powder
7 oz. Sugar
2 1/2 oz. Cottonseed oil 
2 1/4 oz. Eggs
1 tsp. Vanilla extract
2 1/2 oz. Cake flour
2 1/2 oz. All-purpose flour
1/2 tsp. Salt
3/4 tsp. Baking soda
7 1/4 oz. Boiling water

For buttercream:
1 1/2 lbs. Granulated sugar
1 C Water
1/4 tsp. Cream of tarter
6 Eggs
2 lbs. Butter
3/4 lbs. Cocoa powder
(if you want chocolate flavor)

For rolled fondant:
2 lbs. Powdered sugar
1/4 C Water
1 T Unflavored gelatin
1/2 C Glucose
1 1/2 T Glycerin
1 tsp. Vanilla
(Color fondant with powdered
sugar and food coloring, if desired.)

Cake: Mix together sugar, eggs and oil in a mixer. Add all dry ingredients. Add water. Bake in a nine-inch circular pan at 325 degrees for 25 minutes. Buttercream: Whip eggs until mixture is thick. Boil sugar and water in a pan until it reaches 240 degrees. Add to egg mixture and whip both mixtures together. In another bowl, cream together butter until it’s soft and add cocoa powder. Mix all ingredients together. Spread on top of cake for icing. Fondant: Mix powdered sugar and water. Add gelatin, glucose, glycerin and vanilla. Remove dough mixture and knead until smooth. Wrap cake with the fondant. Add food coloring and powdered sugar, if desired.