These group of pictures taken before the lockdown.
It was a birthday cake designed by Zhi Qing in her favorite cartoon character.
She begins the cake project by sketching a draft of the cake, then make a list of all the fondant colors she will be using.
The cake itself is a red velvet Cake. She spent a couple of hours during the day playing around with making the cake and decorations.
I decided to put it on my blog because besides being creative and delicious, it's also very customizable and not too difficult. She made all the decorations on it except for the actual figurines. It was the first time I've used fondant on a decent scale, so I wanted to share that as it can be fun and even beginners can get decent results.
The steps involved include baking the cake, frosting it with whipping cream, coloring/rolling out fondant, covering the cake with the fondant and creating fondant decorations. It may seem like a lot of steps, but none are particularly difficult.
Fondant is basically the edible playdough kids always wanted. I prefer to make our own fondant. Homemade fondant actually tastes better than most store-bought brands! The secret ingredient is mini marshmallows ― they give the homemade fondant a wonderfully sweet, light vanilla flavor. But many people choose to pull the fondant off because it's too sweet.
Aren’t these the cutest most creative birthday cake ?! She imagines her fantasy cake then work it for real on a three-dimensional cake! You would definitely enjoy seeing her beautiful artsy sketch too.
Ingredients :
Red velvet cake
345g cake flour
2 tbsp chocolate powder
1 tsp baking soda
1/2 tsp salt
115g unsalted butter
200g brown sugar
240ml vegetable oil
4 egg yolks
1 tbsp vanilla extract
2 tbsp lemon juice
Frosting
250ml whipping cream
Fondant
450g mini marshmallows
2 tsp water
8 cups powdered sugar
1/3 cup vegetable shortening
Method :
Red velvet cake
Preheat oven to 180c. Grease two 9" cake pans and line with parchment paper. Set aside.
In a large bowl, sift 345g cake flour, 2 tbsp chocolate powder, 1 tsp baking soda and a 1/2 tsp salt.
In a separate bowl, beat 115g unsalted butter and 200g brown sugar until light and fluffy.
Add 240ml vegetable oil, and 4 egg yolks one at a time. Mix in 2 tbsp lemon juice and 1 tbsp vanilla extract, mix until incorporated.
Add mixture of dry ingredients to batter and mix until combined.
Transfer batter evenly among bake pans. Level out batter to ensure even layers.
Bake for 30 to 32 minutes, rotating pans halfway thru baking.
Transfer to wire rack and let the cakes cool completely.
For the frosting
Beat 250ml whipping cream until smooth.
Spread the top with the frosting. Flatten it out using a scrape to scrape around the outside of the cake.
Refrigerate cake for at least 30 minutes, before placing fondant on top.
For the fondant
Place 450g mini marshmallows and 2 tbsp of water in a large microwave-safe bowl. Microwave for 30 seconds on high; stir until mixed well and smooth.
Grease your hands with some shortening. Turn marshmallow mixture onto working surface and start kneading it. Add more confectioners' sugar as needed. kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing.
TIME TO DECORATE!
Use a fondant rolling pin to roll out a large piece of white fondant to about 1/3 inch thick.
Cover the cake with fondant, trim off the access.
Smooth out the top of the cake. After the top is smooth work all the sides so they are flat against the cake.
Once all the excess fondant is removed you are ready for decorations.
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