8/19/2010

My First Fondant Cake.

Helloooo! 8D Did I mention that Michele is on vacation?
Well this Faery is so,so,so tired that it is difficult to keep both eyes opened so I’m writing with one eye opened and I occasionally switch … besides he is jumping on my bed, over me, on the floor, he wants to climb up the tv, play wii, etc etc etc and it is almost 9:00 pm ….GOSH I NEED PHARMATON
But I am so happy to show my first fondant cake, I know I’m not a sugar artist but I tried to make something nice.

I love the color color of these last two pics

Filling Ingredients.
300 gr unsalted butter.
1 can sweetened condensed milk.
10 tablespoon powder milk.
15 tablespoons icing sugar. (or to taste)
5 tablespoon powder cocoa. (or to taste)
1 teaspoon vanilla extract.
¼ teaspoon salt.
1- Whisk butter for 8 minutes, then slowly add the sweetened condensed milk and the vanilla.
2- Sieve together icing sugar, salt and cocoa and add to the butter batter.
3- Keep in a cold place.
Fondant ingredients.
500 gr plus ½ cup icing sugar.
2 tablespoons glycerin.
¼ cup glucose.
1 tablespoon unflavored gelatin.
2 tablespoons cold water.
½ tablespoon clear vanilla essence.
1- Place the water in a ramekin or cup let rest for about 5 minutes.
2- Meanwhile, measure the rest of the ingredients and boil some water….
3- Place the ramekin with the hydrated gelatin in the hot water and slowly stir until the gelatin is dissolved, only then you can add the glycerin and glucose, seep stirring for a minute or two, take out from water bath.
4- In a bowl place 1 ½ half cups icing sugar, then add the prepared gelatin and stir until all the ingredients are well combined, let ret (covered with film) for about 30 minutes, then add the rest of the sugar and kneed until you have a firm bread like dough, place in a plastic bag.
Cake Ingredients.
I used my butter cake because it is soft and moist. Recipe below.

8/09/2010

Faery’s Butter Cake.

Faery’s Butter Cake.

Well this not so butter…in fact it has no butter because I used margarine, I love this cake, is so moist, soft and delicious but the best part is: it is very easy to make. Which is good for me because Michele is on vacation, he is a very active boy so I have to look after him 15 hours a day.






Ingredients.

1 cup margarine.

1 1/3 cup sugar.

3 cups self raising flour.

¼ teaspoon cream of tartar.

6 egg whites.

6 egg yolks.

1 cup milk. *

½ teaspoon baking powder.

¼ teaspoon salt.

1 tablespoon vanilla essence.

Chocolate whipped cream for the icing

1- Sieve together flour, salt and baking powder.

2- Whisk sugar and margarine until fluffy.

3- Add the essence then the egg yolks one at a time.

4- Then alternate flour and milk.

5- In a clean bowl whisk the egg whites until soft peaks and add the ream of tartar keep whisking until firm picks form.

6- Carefully fold in the egg whites in the butter batter until the batter look homogeneous.

7- Pour the batter in buttered and floured cake pan.

8- Bake at 200 °C until and inserted wooden stick comes out clean.

9- Unmold immediately and let cool before icing.

*note1: you can substitute milk for 7up or fruit juice that has been boiled and cooled before use.

Note2: if you use 7up you can substitute the vanilla essence for lemon juice and grated lemon zest.