Fill two 20cm cake tins with the batter and bake for 30 minutes.
Once cooled, remove from baking tins and allow to cool down completely.
Once cold place one of the cakes upside down on your board or cake stand.
Mix your butter icing and coat a layer of icing on the flat side of the cake.
Carefully place the second cake, flat side down on top of the icing covered base cake.
Carefully spread the rest of the icing over the top and sides of the layered cake.
(At this point I should have smoothed the butter icing a bit in preparation for the fondant but I forgot until it was too late).
Roll out your fondant and carefully place over the top of your cake, make sure the butter icing is still a bit wet, so that it sticks nicely (thanks for the tip Angel).
For a cake this size I would recommend two packs of Nicoletta fondant, I rolled my lilac one quite thin and it wasn’t quite enough to cover the whole cake, it could probably have been a bit thicker too.
Once you have your fondant in place choose an alternative colour fondant and roll it out, cut shapes or mould pretty decorations. It was quite easy to use and not scary at all.
Once you have your shapes or decorations use a little bit of warm water to stick them to the cake.
Last night Wendi and I headed out to Foodiction in Bryanston to attend their very first #CookAlong.
We were kindly invited by Lifeology SA along with a bunch of other celebs, bloggers and foodies.
The evening entailed preparing a 3 course meal and from prep to cooking to eating it was a blast.
Chef Barry was fantastic, leading us through making the mouthwatering meal.
Im going to be making all the dishes we made over the next week or so and will blog them here. I only hope they come out as well as they did last night. Note: I made the fondant for dessert tonight but totally forgot to take pictures so I guess I will just have to make it again so I can blog it. Its a yummy hard job but someone has to do it 😉
We made Salmon in Citrus Broth for starters, Chicken and Mushroom Risotto for the main course and a to die for Chocolate Fondant for dessert. Needless to say I rolled home and slept on my back last night 😉
Foodiction is an awesome venue, catering (haha) to private functions tailor made to suit you as well as to group lessons and even kids cooking classes! (I cannot wait to take Aaron for some lessons).
We had an amazing time and I certainly learnt a lot. Also I managed not to chop off any fingers or stab anyone around me. Bonus 😉
So, without further ado, here are some of the amazing photos taken by Pat Sloane (you can see the full FB gallery here).
Thank you to Jodene and Greg from Lifeology SA for inviting us to a fantastic evening of fun, food and laughter!
The amazing Tanya made what looks like amazing icing this weekend!
This weekend I was craving cake. But it had to be vanilla sponge cake and peanut butter icing. I’ve never made peanut butter icing. As luck would have it, I had a visit from a friend of mine, who is a pastry chef (check out her site which is soon to be updated: http://www.schweetemporium.co.za/) and she gave me a recipe for icing!
As for the cake… I discovered this box cake a few months ago and I am in love. So easy (obviously) and so divine! Just add water, oil and eggs!
So I made this delicious cake (it says to make a 2 layer cake, but I only have one springform tin, so I always just make one cake.)
Then, onto the icing… obviously my friend makes this in bulk, so she halved the recipe for me, and I still had WAY too much – but you can freeze it!! Which I did…
This is the recipe I used, But I may just halve it again when I need more… I had enough for 3 cakes.
375g Wooden Spoon White Margarine (it is apparently important to use this brand)
900g icing sugar
… this is where her regular recipe ends – but as I wanted peanut better icing, she said to just add as much as I wanted until it tasted good. I ended using about
1 cup smooth peanut butter.
With an electric mixer, blend chopped up butter, icing sugar and eggs. Blend, blend, blend for a long time, until light and fluffy and white.
Leave icing for 15-30 minutes.
Add peanut butter until you are happy with the taste… blending as you go along.
And that’s it!
Once the cake (or cupcakes!) are cooled, ice as desired! My icing skills are non-existant and this doesn’t look like much – but my tummy loves it!
Eat and enjoy… this really hit the spot! This box cake is light and fluffy and moist and has such a deliciously delicate vanilla taste – I love it!
As for the frozen icing… according to my chef friend, you just microwave it for 10 seconds or so, until it is back to the normal consistency!