Wednesday 23 December 2015

Chrishtmas Vanilla Cake - 3 layered

An old adage saying goes - "You can't bake your cake and have it too". Its time to disprove it. With Christmas and New Year approaching, why not try your own baked cake. and decorate it the way you like and have it too!! Presenting a recipe and method for a vanilla flavored cake.

Ingredients for cake
3 cups of plane flour
1 tablespoon baking powder
¾ tea spoon fine salt
1 ½ cup unsalted butter room temp
¾ cup milk at room temp
1 table spoon vanilla essence
4 full egg

Ingredients for fondant

¼ cup water
1 table spoon gelatin
½ cup of corn syrup
1 tablespoon glycerin
1 tea spoon vanilla essence
1 kg sugar powder

Ingredients for Butter & cream  frosting 

1 cup unsalted butter
1 table spoon vanilla essence
½ cup sugar powder
1/8 table spoon salt
¼ cup heavy cream

Method for Cake
Mix all dry ingredients - plane flour, baking powder and salt in a big bowl
In a separate bowl mix eggs and butter using any hand-mixer or blender

Once it becomes fluffy add vanilla essence, and milk and mix to make an even blend

Pour the above mixed dry ingredients of flour, baking powder and salt to this.
Mix properly
To make 3 layered cake - separate the mixed batter in three equal portions
In one portion, add rose pink food coloring agent and leave 2 portions as plane white

Grease butter in a cake baking utensil, and sprinkle 1 spoon of dry flour evenly on the inside surface
Put one of the white portions of cake batter
Put the pink batter on top of the white batter
Put the 2nd portion of white portion on top of the pink to make 3 layers
With any flat knife etc level the portion evenly
In a preheated over at 180F bake the batter for 40 minutes
Once it is baked, take out and allow it to cool down for 1 hour

Method for preparing Fondant
Put 1 tablespoon gelatin in 1 cup of water and bring to boil using a double boiling method*
*(double boiling method means - boiling an ingredient in a small bowl kept inside a bigger bowl containing boiling water)
Mix vanilla essence and glucose syrup and keep it on low flame for 5 to 7 minutes, stirring occasionally
 Remove from pan and let it cool
Once its cold, add sugar powder and make a dough as below picture

Keep the dough in a zip-pouch wrapper and keep it in fridge for 4 hours
Take it out from fridge and spread almost of the dough using a rolling pin on a butter paper. Spread it like a thick chapati
Put the spread on the cake so that it covers properly on top and sides. cut out the extra portions if any using a sharp knife

Take the other half of the sugar dough and make small 3-4 portions and put coloring agents. Here we used green, pink and yellow
Using any decorative moulds or cutter cut the colored sugar dough in different shapes - such as flowers, leaves etc

Put these decorative pieces on the cake for decoration

Method for preparing butter & cream frosting
In a large bowl beat butter and vanilla essence until smooth 
Gradually beat in powdered sugar and salt.
Mix heavy cream one table spoon at a time and beat until light and fluffy.
 Now according to your design mix coloring agents. You can make multiple colored frosting as you like
Put it in a small zip bag and decorate your cake with these frosting

You can decorate your cake as you like
You can even make 3-dimensional shapes using the sugar fondant dough with any shaper or with hand - like we made a snowman here

Cut and Serve and enjoy your cake

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