BIRTHDAY CAKE WITH FONDANT

BIRTHDAY CAKE WITH FONDANT 

An easy cake to bake, whether frost it with butter icing, ganache, fondant or even have it plain with custard, ice cream or fruits. I  prefer this vanilla base for birthday cakes. It's sturdy and soaks in syrups and cover well in fondant. With the same base, you can do a number of variations such as adding raisins or tutti Frutti or make any kind of upside down cakes. The fondant I used on this cake is made of marshmallows. It is easy to make and children love it. My son always enjoys eating the bits and pieces left from the cuttings while I dress the cake.

Serves 1double layer 8'' round cake or 7''x 7'' square cake

Time 30 -35 minutes

For the cake

2 cups plain flour

3/4 cup sugar ( original recipes calls for 1 1/2 cups )

1 tbs baking powder

1/4 tsp salt

1 cup milk

1/2 cup oil or same amount melted butter

2 eggs

1 tsp vanilla or any flavour of your choice

For the fondant

450 -500 grms marshmallows (white)

1 kg icing sugar

some butter or any fat 

1 tsp vanilla or any flavour

Method

For the cake, mix flour, sugar, baking powder and salt in a bowl.

 In another bowl beat the wet ingredients well.

 Now pour the wet ingredients into the flour mixture and mix well till no lumps form.

Pour the batter into the greased and lined cake tin and bake for 30 to 35 minutes in preheated 180'C oven.

 Remove and let it cool, then, remove from the tin and cool completely on a wire rack before applying icing or fondant.

For the fondant, rub a bit of butter or any fat in a microwave safe bowl.

Add the marshmallows to it with 1 to 2 tbs of water. Heat for few minutes at 1-minute intervals to check and stir.

 When melted remove from the microwave and by adding a cup of icing sugar at a time mix with a wooden spoon ( don't forget to butter the spoon, mixture really gets sticky).

When it comes to almost doughy consistency rub some butter on your hands to knead the dough. 

Keep on adding icing sugar till you finish it. You will notice the dough becoming more softer, pliable and smooth.

 Cover in cling film for few hours at room temperature in dark place. After resting the dough is when you can add your choice of colours and use the way you want. This recipe will yield about 1 +kg  of fondant, enough to cover the above cake and make some designs.