Cake and Icing

Basic Vanilla Cake

Ingredients:

1½ c. sifted cake flour

1½ tsp. baking powder

¼ tsp. salt

½ c. unsalted butter

1 c. sugar

2 large eggs

½ tsp. vanilla extract

½ c. whole milk

Procedure:

Apply butter/oil spray on baking tray.

Preheat oven on 380 degree.

Sift cake flour, baking powder and salt for 2-3 times.

Beat butter for few mins.

Add sugar to it and beat it for 2-3 mins.

Beat eggs for 2-3 mins and mix it with sugar and butter mixture.

Now beat it for 4 mins.

Now add vanilla extract and milk in it and beat it for few mins.

Now add flour slowly and beat it.

Once all flour gets mixed don’t beat it for long time.

Pour this mixture to baking tray.

Bake it for 20 mins.

Rolled Fondant

Ingredients:

Unflavored gelatin                  1 envelope

Cold water                             ¼ cup

Glucose                                   ½ cup

Solid vegetable shortening     2 tbs

Glycerin                                   1 tbs

Confectioners' sugar                8 cups (about 2 lbs)

Icing color as desired

Flavoring as desired

Method:

Step 1

Combine gelatin and cold water; let stand until thick, about 3 minutes.

Place gelatin mixture in top of double boiler and heat and stir until dissolved.

 Add glucose, mix well.

Stir in shortening; just before completely melted remove from heat.

 Add glycerin, flavoring and color. Cool until lukewarm.

Step 2

In large bowl, place 4 cups confectioners' sugar; make a well.

 Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in                     sugar and adding more, a little at a time, until stickiness disappears.

 Knead in remaining sugar.

 Knead until the fondant is smooth, pliable and does not stick to your hands.

If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).

 Use fondant immediately or store in airtight container in a cool, dry place.

Step 3

Use fondant immediately or store in airtight container at room temperature until needed.

 If storing longer than 1 week, refrigerate.

Bring to room temperature before kneading.

Do not freeze. When ready to use, knead again until soft.

Step 4

This recipe yields enough to cover a 10 x 4 in. high round cake.

 If fondant becomes dry, either by adding too much sugar or air drying, add small amount of                solid vegetable shortening and knead thoroughly.

Few Pics from my creations

Minion with fondant

Tennis Themed Cake