FondantCake By Anu Kamra December 19, 2018 | No Comments | Recipes Presenting before u all a very beautiful and yummylicious… Make up theme 💓 shaped designer fondant veg cake… Fondough is one of the most brilliant sugar innovations for cake art. The scope of fondough is creativity and usage is just endless. Fondough allow all our Artists to mould and work with this sugar paste to get desired effect before it begins to harden up. We have to spread, roll and mould as per requirements until reached right consistency. For this I have prepared eggless vanilla sponge cake… This Eggless Vanilla Cake is simple to bake and uses readily available ingredients. The taste and texture makes it perfect for any occasion. INGREDIENTS 2 and 1/2 cups All Purpose Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/4 teaspoon Salt 2 tablespoons Sugar 1 can Sweetened Condensed Milk (I used a 300ml can) 1 cup Water 2 tablespoons Vinegar 2 tablespoons Vanilla Extract 1/2 cup Melted Butter RECIPE Preheat the oven at 350F/180C for 15 minutes. Lightly grease a pan and line it with parchment paper. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk so that no lumps should remain. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any. Bake it for 25-35 minutes. Check with the help of a tooth pick, if it’s clean, it means it’s perfectly baked otherwise adjust some more time… Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely . After that ,cover the cake entirely with butter cream,let it be chilled in refrigerator for 2-3 hours so that we can easily handle with fondough. For preparation of fondough Ingredients Powdered Sugar – 3-4 Cups Cream – ¼ Cup Glycerin – 1 Tbsp Liquid Glucose – ¼ Cup Butter – 2 Tbsp Veg Gelatin – 1½ Tbsp Salt – ¼ tsp Corn Flour – For Dusting Food Colors – Powder or Gel Paste Method Soak the Gelatin in the cream for 10 mins.. Drop that to a pan and cook that in low flame until everything is well mixed and no traces of agar are seen. Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well. Now comes liquid glucose, salt, glycerin. Beat it really well using a beater/whisk. Add about 1½ cups of sugar and mix that really well with hands, after its mixed well. Add another 1½ cup and mix well. Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. I added another ½ cup sugar. Actually depends upon the weather. Cover with cling wrap/plastic wrap and refrigerate for a minimum of 12 hrs. After that, keep for a hour or two in counter top so that it comes to room temp. Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready to be used.. To color the fondant, take gel colors or powder .The same colors which we get in every grocery shop) and incoporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color! And apply the fondant by making it smooth on a working surface with the help of rolling pin. Cover the cake completely with fondough manually or with the help of gadgets and very carefully cut the extra dough from the edges with the help of pizza cutter or cookie cutter.And garnish with ur favourite shapes…. Enjoy this Yummylicious cake…….