Pastillas Fondant Cake
To set the record, we are the first blog to share the recipe for Pastillas Fondant Cake. Since everybody is busy keeping this secret recipe. Let me share it to everyone who wants to try Pastillas Fondant without even paying for cake seminars or trainings.
Just a tip from me, it’s always better to have an inspiration photo whenever making a cake. So you can easily prepare your ingredients and design. And everything else follows easy peasy. Happy Baking!!
Update as of March 2018: Here’s another version of Patillas Fondant Recipe that is used in Baking Seminars for Pastillas Fondant Cake making.
Secret Pastillas Fondant Recipe
½ cup condensed milk
2 cups powdered milk
1 tsp gelatin mix with 2 tbsp hot water
4-5 cups powdered sugar
Pour gelatin in hot water. Mix then immediately stir into condensed milk.
Mix it well then add in powdered milk and mix again.
Gradually add in powdered sugar then knead and refrigerate it for at least one hour to set (rub hands with lard, so it will not stick in your hands)
If its a bit watery in texture (malabsa), just add more powdered milk.
You can add a drop of gel coloring if you want and knead it until well combined.
To flatten evenly: Use rolling pin and clean plastic on top of pastillas to avoid sticking on the rolling pin
For Chocolate Coffee Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 baking soda
1/2 tsp salt
2 large whole eggs
1 cup warm coffee
1 cup evaporated milk (any liquid milk)
1/2 cup oil
1 1/2 tsp vanilla
Separate the wet ingredients to dry ingredients.
In a bowl, sift together the dry ingredients to remove any lumps and set aside.
In another bowl, mix wet ingredients.
Mix the wet ingredients and dry ingredients.
Mix it well until well combined. Until it becomes a batter mixture.
Note: Don’t forget to grease your pan and put round parchment paper and grease again. Then, pour your batter mixture in pan. Cover with parchment paper or foil on top and cloth if your going to steam it.
Pour it on you greased pan and you may bake it for 25 minutes in preheated oven for 350 degrees F. Or steam for 30 minutes, until toothpick inserted comes out clean. You can omit coffee if you want.
For Chocolate filling:
1/2 cup unsweetened cocoa powder
2 tbsp butter
1/2 cup powdered milk
1/2 cup sugar
1/2 c water
In a bowl, mix all ingredients together. It’s better to do a taste test if you need to add sugar. Put it in a heavy sauce pan using medium heat. And simmer until it thickens and it forms a peak. Turn off heat and transfer into bowl. Let it cool and set aside.
Don’t forget to measure your cake using a string as a tape measure. Cover the whole cake with a string from side to side to get the whole circumference. This will be your guide later when you flatten your pastillas fondant cover. Set it aside.
Using another floss or thread, cut the cake in two layers. Put the 2nd half on another plate. And start spreading the chocolate filling on top of the first layer cake. Then place the second layer of cake on top of the first layer cake with the filling to make a sandwich. And finish off by covering both layers with chocolate frosting.
For the Pastillas Fondant:
3 egg whites
1/4 cups sugar
300g Alaska powdered milk
1 tbsp vanilla
Mc Cormick liquid food color (Red)
Extra skim milk (for kneading)
1 pack Peotraco Gummix Fondant Improver (optional)
In a bowl beat the egg whites until foamy, gradually add sugar and continue beating. Check the sweetness, and continue to beat. Gradually add milk while beating, then add vanilla and milk again. Continue beating and adding of skim milk until you get your perfect consistency of an icing peak.
Make sure to leave extra skim milk for the fondant later.
When it feels heavy while beating, that’s the right time to stop.
Now you can start kneading your pastillas and dust it with extra skim milk. Then flatten it with a rolling fin, making sure all edges are evenly flat and dust it again to remove stickiness. Form it in circle. Use the thread you set aside for measuring your cake and measure it on your flattened pastillas fondant. Slowly and carefully cover it on your cake. Carefully flatten it for a clean finishing and cut extra edges with a knife.
You can use extra pastillas fondant for decorations. Color it with a drop of red just enough to make a pink hue. And another batch for a darker pink hue.
For the Ribbon and Bow:
Put plastic on top and use your rolling fin to form a 2 inches belt and shape a bow.
For the Roses:
Create small balls in small and bigger sizes, as small as 1 peso coin and double the size of 5 peso coin, cover it with plastic and flatten it to form into small flat circles. (carefully flatten the edges very thinly for easy shaping like a rose)
Once you have all the flat circle pastillas, you can one by one put it together each petals forming like a rose.
Follow the format on the photo.
*If you want a layered or taller version you can just double up the ingredients in this recipe. But if you’re doing this for the first time. Try this simple version first.
Tips: To make your Pastillas very pliable you can use 1 pack Gummix Fondant Improver. It’s available in SM supermarkets or baking supply stores in a very cheap price.