Ingredients
1. One cup
of granulated white sugar
2. 225g of
unsalted butter
3. Three
large warm eggs
4. One cup
of milk
5. One
teaspoonful of vanilla extract
6. A
quarter cup of raisins
7. Two
cups of all purpose flour
8. One
tablespoonful of baking powder
9. A pinch
of salt
For fondant icing
1. 225g of
icing sugar
2. One tablespoonful
of gelatin
3. One
tablespoonful of glycerin
4. Two
tablespoonfuls of glucose
5. Desired
flavor
6. Butterfly
and leaf cutters
7. Half
cup of water
8. Butter
icing
9. Plastic
wrap, rolling pin, board and food colors (leaf green and pink rose)
Putting it all together
1. Cream
butter and sugar until creamy and fluffy
2. Whisk
and add the eggs bit by bit. You can separate the yokes and white and whisk.
3. Add the
milk gently and continue mixing
4. Add the
vanilla extract
5. Sieve
the flour, baking powder and salt together into the mixture.
6. Pour
mixture into a star-shaped greased cake pan
7. Set the
oven to 180 degrees Celsius and bake for 45 – 60 minutes.
8. Allow
the cake to cool for about 10-15 minutes, then place on a wire rack and allow
to cool for not less than two hours before icing.
Icing
1. Sprinkle
gelatin over water and allow to percolate in the water
2. Microwave
for about 1 minute or heat over water but do not bring to boil.
3. Add the
glucose and stir together, the glycerin, then the vanilla and continue
stirring.
4. Sieve
the icing sugar in a bowl and create a well inside. Add the gelatin mixture in
the middle and use spatula and stir the mixture till well combined. If you feel
the consistency is too watery, add a little icing sugar but not much. The
formed mixture should not be thick because air will still penetrate and make it
well set. Meanwhile after the mixture, put in a plastic wrap and place in
the fridge overnight or until well set. You can as well store under room
temperature. Just be sure water does not touch the mixture because water is the
worst enemy to fondant mixture, although water is used as gum.
5. Roll
out a handful of the mixture and roll out enough to cover the cake and cut the
excess on the edges.
6. Before
covering the cake with this rolled out white fondant, glaze the cake with
butter icing to enable the fondant stick well on the cake.
7. Cut out
smaller portions of the icing and put a drop of rose pink color, mix and roll,
then use cutters and cut out shapes. Same as with the other color. (See
picture).
Tip: You can design as you
wish anyway.
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