Fondant cake

For 2pax
Hazelnut lemon cake
Group 1
Umsalted butter 150g
Margarine *can substitute with butter 100g
Castor sugar 200g

Group2
Whole eggs 250g about 5eggs
Vanilla easence 10g

Group 3
Cake flour 180g
Baking powder 7g
Ground hazelnut 70g
Lemon zest 10g

*Raspberry jam for coating

Method *sugar batter method
1. Pre condition ingredient
2. Sieve dry ingredients
3. Cream butter sugar n lemon zest until light n fluffy...scrap sides occasionally
4. Add eggs in 3 portion *dough could be curdle
5. Add flour mixture 
6. DO NOT OVERMIX
7. Pour about 450g into a 6" Pan n knock gently
8. BAKE at 160+/- deg for 30min - for home oven 180deg C 30-35mins

Crusting butter cream

Icing sugar 340g *sifted
Unsalted butter 90g
Shortening 170g
Vanilla essence 6g
Salt 1g *crusting/aeration
Meringue powder *dry egg white  2g
Method - mix all in the mixing bowl for a while then put to mavhine n whipped at speed 1 till light n fluffy with paddle **need to scap below occasionally 
*can store 1week in chiller

Enrobing of cake
1. Torte cake 
- slice cake
- slice into half
- spread  with Butter Cream/Jam
- crumb coat leave aside

2. Knead fondant 350g
3. Marbling
4. Color
5. Enrobe tecnique
6. Moulding of simple rose, leaves
7.Decorate cake
*fondant - to cover cake
*gumpaste more for decor
*sugar flower modeling gum 

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