Cherry on Cake – Elegant Fondant Accents Made Easy
Create elegant fondant cherries and leaves to adorn cakes with quick, easy steps and tips on drying and storage.
Bring a touch of elegance to your desserts with our delightful Cherry on Cake recipe. These fondant accents are not only eye-catching but also simple to make, perfect for those busy weeknights when you want to impress without the stress!
Cherry on Cake – Unique Features
- Simple yet sophisticated fondant accents that elevate any cake.
- Quick preparation time, making it ideal for busy home bakers.
- Great flexibility in flavors and colors to match any occasion.
Ingredients
- 2 cups fondant (white or colored)
- 1/2 cup edible coloring (red for cherries)
- 1/4 cup vegetable shortening (to help mold the fondant)
- 1/2 teaspoon flavor extract (almond or cherry)
- Edible glitter (optional, for decoration)
How to Make
Start by kneading the fondant on a clean surface for about 5 minutes to make it pliable. Divide the fondant into portions; use a small amount for cherry accents and the rest for other decorations. Mix the edible coloring into the fondant until the color is evenly distributed. Roll the red fondant into small balls for cherries, and shape green fondant into leaves. To create a shine on the cherries, lightly coat them with vegetable shortening or sprinkle with edible glitter for extra flair. Lastly, allow the fondant decorations to dry for at least one hour before using them on your cakes.
Tips
- Keep your workspace clean and avoid direct sunlight to prevent the fondant from drying out.
- Experiment with different edible colors to create a variety of fruit accents.
Make-Ahead
You can prepare the fondant cherry accents up to 2 days in advance. Store them in an airtight container at room temperature to maintain their shape and moisture.
Storing
Properly stored fondant accents can last for up to 2 weeks. Ensure they are kept away from humidity and direct sunlight to maintain their texture and color.
Freezing
While it’s possible to freeze fondant, it’s generally not recommended as it can alter the texture. If you do freeze them, wrap them tightly in plastic wrap and place in an airtight container for up to a month.
Reheating
Reheat any leftover fondant by kneading it gently. Avoid microwaving it as it can become too soft.
Serving Suggestions
These fondant cherries make a stunning addition to celebration cakes, cupcakes, or even as cake pop toppers. They bring a whimsical touch that can elevate your dessert spread for birthdays, weddings, and more!
For a great kitchen tool to help with fondant shaping, check out this fondant decorating tool.
Related Recipes
- Vanilla Bean Buttercream Frosting
- Chocolate Ganache for Dripping
- Easy Homemade Chocolate Cake
- Mini Lemon Tarts with Fondant Flowers
Ingredients
- 2 cups fondant (white or colored)
- 1/2 cup edible coloring (red for cherries)
- 1/4 cup vegetable shortening (to help mold the fondant)
- 1/2 teaspoon flavor extract (almond or cherry)
- Edible glitter (optional, for decoration)
Instructions
Knead fondant
Knead the fondant for about 5 minutes to make it pliable.
Divide and color
Divide the fondant into portions for cherries and leaves and mix in edible coloring.
Shape cherries
Roll the red fondant into small balls for cherries.
Shape leaves and dry
Shape green fondant into leaves and allow them to dry for an hour.
Notes
- Perfect for cake decorations, can be made ahead, easy to store.
Nutrition Facts
Frequently asked questions
Can I use different colors for the fondant?
Yes, you can mix any colors into the fondant to match your cake theme.
How long does the fondant need to dry?
Leave the decorations to dry for about 1 hour, or longer if shaping many pieces.
Can these fondant accents be made ahead?
Yes, you can make them up to 2 days in advance and store in an airtight container at room temperature.
How should I store fondant decorations?
Store in a cool, dry place in an airtight container to prevent drying out.
Can I use these on cupcakes or cookies?
Yes, these fondant accents work well on cupcakes, cookies, and cakes.
