I have not seen you directly. Today celebrating your 2nd birthday, Our hearty wishes to you dear… I am dedicating this cake for you…Your Dad (My Bro) can gift valuable things to you, me too can send as many to you, but this gift is specially made with lots of Love and Care from my kitchen. Nothing can beat this irresistible gift. Longing for the day we all meet up…hope to happen soon 🙂 I shared this cake with neighbors so couldn’t find slices to click…But the plain cake (with no fondant) resembles as much as my eggless butter less Vanilla cake. Same flour, sugar and other ingredients, but the way of preparation makes the cake soft and fluffy. Today’s recipe is none other than this vanilla birthday cake with my first marshmallow fondant…Don’t forget to check my 3rd day of navratri soya sundal here…
All Purpose Flour – 3/4th Cup
Corn Starch – 2 Tbsp
Eggs – 5 Number
Lemon Juice – 1/2 Tbsp (Replace with 1 tsp cream of tartar)
Water – 2 Tbsp
Powdered Sugar – 1 Cup
Salt – 1/4tsp
Baking Powder – 1/4tsp
Yields – Two 8 or 9″ Round Cakes
Vanilla Birthday Cake Preparation
- Make sure that the eggs are at room temperature.
- Separate the egg whites and yolks with no traces of yolk in whites.
- Beat the egg yolks with halve of lemon juice.
- When egg yolks blended uniformly add sugar, vanilla essence and beat till sugar incorporates well.
- Mix the dry ingredients flour, corn starch, baking powder and half/pinch of salt in a separate bowl.
- Slowly add this to the yolk mixture, Start with flour then a tsp of water likewise finally end with flour.
- Beat the egg whites with remaining lemon juice and salt.
- Now preserve half of the whipped egg whites in a separate bowl.
- Drop the yolk mixture in to the beaten egg whites, fold gently, don’t over mix.
- Add the reserved whipped egg whites now and again fold gently.
Picture 1 – All necessary ingredients
2 – Adding sugar to yolk
3 – Blended well with flour n water, in the back egg whites yet to whip…
4 – Half egg whites already folded with batter n remaining shiny whipped whites ready to fold…
Pour the batter in two 8″ round cake pans and bake at 350° F for 28-30 mins or toothpick inserted at center comes out clean.
Allow to cool, meanwhile make the marshmallow fondant. Can cover the cake with whipped heavy cream too…Many of my cakes has the whipped cream icing (using hand whisk) or else have the cake as it is :). I used only one cake layer for making fondant cake, the other one it disappeared soon after baking 🙂
For the MM Fondant
Marshmallow puff – 8 oz
Icing/powdered Sugar – 3-4 cups
Veg shortening – 1/2 Cup
Food color – Optional
Water – 2 Tbsp
- Grease the platform to roll with shortening and 2 cups of icing sugar over it.
- Grease the microwave safe bowl with shortening.
- Add water and marshmallows to the bowl, make a stir and microwave for 90 secs or all dissolved well (For every 30 secs make a stir)
- Immediately pour this over the icing sugar, grease your palms with shortening and start mixing with your hands gradually.
- Add sugar and shortening until you form a non sticky soft dough.
Picture 1 – Marshmallows with water.
2 – 3/4th done, need another 30 secs to completely dissolve.
3 – Poured hot marshmallows over sugar.
4 – Fondant is ready to decorate the cake.
- Take small portion of this white fondant and mix equal red + blue color to get purple and adding more blue gives this grape purple color, this is what it looks like pebbles here…
- Seal it and keep tight until you use. Its almost 11.30 pm, So bear with the pictures I clicked…
- Too much of sugar makes the fondant hard.
- If using homemade powdered sugar, make sure it powdered well otherwise the fondant tears when rolling.
- Sprinkle little water if fondant tears and if sticks to your hand apply generous shortening and roll it.
- As this is my first fondant experience, I update you more with forthcoming practices…