Fondant Cake Design Rosemount Aberdeen

Fondant Cake Design Rosemount Aberdeen

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Piano Design Fondant Cake 2 kg
Piano Design Fondant Cake 2 kg from www.floripal.in

Are you ready to create a stunning cake that will leave your guests in awe? Look no further than this fondant cake design recipe. With its beautiful floral decorations and deliciously moist sponge, this cake is sure to impress. Plus, with the step-by-step instructions and tips provided, even beginners can achieve a professional-looking finish.

Ingredients

  • 250g unsalted butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 250g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 500g white fondant icing
  • Food colouring (pink and green)
  • Edible glitter (optional)

Instructions

  1. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm/8-inch cake tins.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift in the flour and baking powder, and fold into the mixture until smooth.
  5. Stir in the milk to loosen the mixture slightly.
  6. Divide the mixture between the two prepared cake tins, and bake in the preheated oven for 25-30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
  7. Leave the cakes to cool completely in the tins, then remove and level off the tops using a sharp knife.
  8. Roll out the white fondant icing to a thickness of around 3mm, and use to cover the cakes, smoothing it down gently with your hands to avoid any air bubbles.
  9. To create the flowers, colour small amounts of the fondant icing using pink and green food colouring. Roll out the pink icing and cut out flower shapes using a cutter or freehand. Use a small ball tool to create indents in the centres of the flowers, and brush with a little water before sticking to the cake. Repeat with the green icing to create leaves and stems.
  10. Finish by dusting the cake with a little edible glitter, if desired.
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Nutritional Information

Per serving:

  • Calories: 500
  • Fat: 21g
  • Carbohydrates: 75g
  • Protein: 5g
  • Sodium: 200mg

Cooking Time

Preparation time: 30 minutes

Cooking time: 25-30 minutes

Total time: 2 hours (including cooling time)

Equipment

  • 2 x 20cm/8-inch cake tins
  • Baking paper
  • Large mixing bowl
  • Electric mixer or wooden spoon
  • Sieve
  • Sharp knife
  • Rolling pin
  • Flower cutter
  • Small ball tool
  • Pastry brush

Serving Suggestions

This cake makes a beautiful centrepiece for any special occasion, such as a wedding or birthday party. Serve alongside a cup of tea or coffee, or with a scoop of vanilla ice cream for a decadent dessert.

Variations

For a chocolate twist, swap out 50g of the self-raising flour for 50g of cocoa powder. You could also experiment with different colours and shapes for the fondant decorations, or add a layer of jam or buttercream between the cake layers.

Substitutions

If you don’t have self-raising flour, you can make your own by adding 1 tsp of baking powder for every 150g of plain flour. You could also use a different type of icing or frosting instead of fondant, such as buttercream or cream cheese frosting.

Storage

This cake will keep for up to 3 days in an airtight container at room temperature. If you need to make it in advance, you can freeze the cakes (without the fondant icing) for up to 3 months. Defrost fully before decorating.

Tips

  • Make sure your butter is soft enough before creaming it with the sugar, or the mixture will be lumpy.
  • Don’t overmix the cake batter or it will become tough and dense.
  • Use a cake leveller or a long serrated knife to even out the tops of the cakes before icing.
  • Work quickly with the fondant icing to avoid it drying out and cracking.
  • If you’re struggling to get the fondant smooth, try using a cake smoother or a piece of acetate to gently press it down.
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Notes

The nutritional information provided is an estimate only and may vary depending on the ingredients and quantities used.

Frequently Asked Questions

Can I use store-bought fondant icing?

Yes, you can use pre-made fondant icing if you prefer. Just follow the instructions on the packet for how much to use and how to roll it out.

Can I make the cake in advance?

Yes, you can bake the cakes up to 2 days in advance and store them in an airtight container at room temperature. Decorate with the fondant icing on the day you plan to serve it.

How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake (without the fondant icing) for up to 3 months.

This fondant cake design recipe is a true showstopper that’s sure to impress. With its delicate floral decorations and moist sponge, it’s the perfect centrepiece for any special occasion. Plus, with the helpful tips and step-by-step instructions provided, even beginners can achieve a stunning finish. So why not give it a try for your next celebration?