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Easy Basket Cake With Fondant Flowers on Gray Background

Fondant Basket Cake (Basketweave)

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Learn how to make easy fondant basket cake. Filled with circular cakes, frosting and topped with fondant flowers. Use as cake topper or enjoy as is!
Course Dessert
Cuisine American
Keyword decorated cake
Prep Time 10 mins
Cook Time 40 mins
Decorating time 6 hrs
Total Time 6 hrs 50 mins
Servings 4 Baskets
Calories 788
Author Abeer Rizvi

Ingredients

Instructions

  • Bake cake and allow it to cool completely.
  • While the cake is baking and cooling, prepare frosting.
  • Keep cake and frosting aside as you prepare the basket.
  • Rub shortening inside a glass cup. Cut out strips of wax paper and stick it on the inside. The shortening works like glue.
  • Pour melted chocolate into the glass. This layer of chocolate should be approximately 1 inch thick.
  • Cut brown lollipop sticks or pretzel rods about the same height as your glass. You will need an even number of sticks.
  • Stick these lollipop sticks into your glass of melted chocolate. Make sure to keep them evenly spaced. Place this glass in the freezer for about 15 minutes so the chocolate hardens quickly.
  • Take the cup out of the freezer. Gently remove the whole chocolate structure from the glass.
  • Peel the wax paper. Make sure this whole chocolate structure is sitting on a sheet of wax paper.
  • Optional step: I did this to make the basket more secure. Roll out modeling chocolate and keep it about a quarter of an inch thick.Use a circle cutter to cut out a piece.Make sure that the size of this circle is the same size as the base of your chocolate structure. Brush some corn syrup or melted chocolate on top of this piece. Place your whole chocolate structure on top of this circle piece and gently press it so that everything sticks together. Wait 15- 20 minutes until everything is dry and secure and then move on to the next steps.
  • Use a clay extruder with the circle attachment to make many long rope pieces.
  • Start running your ropes through the sticks carefully. You go in though one stick and come out the other. Keep doing this until you have one row. Cut off excess with a sharp knife. Use the warmth of your fingers to pinch and stick the joints together.
  • Now, take another rope and start going through the sticks again but this time, go in the opposite direction.Instead of going "in and out," you will be running your ropes "out and in.Cut off excess with a knife and stick the joint together with the warmth of your fingers again.
  • Keep running your ropes through the sticks until you get to the top. Make sure to leave some space on the top.
  • Use a clay extruder to make three long ropes and braid them.
  • Stick this braid piece around the top of your basket, using some melted chocolate.
  • Make another braid and stick it around the base of the basket, using some melted chocolate.
  • Cut out two modeling chocolate loops and stick them on the sides of the basket, using some melted chocolate.
  • Let this basket firm up overnight.
  • Use a circle cutter to cut out cakes. Place a round cake inside basket, top it with icing. Then, place another round cake and top it with icing smoothly. Stick a few fondant flowers and leaves to cover the top. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 788kcal | Carbohydrates: 117g | Protein: 3g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 307mg | Potassium: 208mg | Fiber: 3g | Sugar: 102g | Vitamin A: 1IU | Calcium: 18mg | Iron: 3mg