This was an exciting recipe for me to make!
I haven't had much oppotunities to make birthday cakes in the past, especially using fondant, so I was excited to give it ago!
This cake didn't quite go to plan. I think the flowers on the top were a little too big for the cake, however overall I think it turned out pretty good, and it tastes fantastic!
I made this for my sisters birthday, I promised I would make her a cake and it is a good oppotunity for me to practice.
First I had to decide what to make for Katie's cake, this was quite a task. I had lots of ideas and so many reasons why each one wouldn't work. These are ideas I plan to work on.
I decided to do a flower cake for Katie. It didn't go exactly to plan, my hands were a little too hot for the fondant and it was trying to fall apart. Because of this I didn't make make as many as I originally planned.
The original plan was that I would fill the whole of the top of the cake with flowers, however, I covered most of the cake and overall I think it looked great.
Katie was impressed with the cake and she commented that she couldn't stop eating it.
I was very chuffed with the way it came out!
Whoever you make this cake for will be super impressed by it and even more impressed by the taste!
I would love to see what you make! Please send me pictures or tag me on instagram @marisasveganrecipes
Ingredients
Cake;
2 ⅔ Cup Self Raising Flour
2 Cup Caster Sugar
2 tsp Bicarbonate of Soda
2 Cup Milk I use oat milk but any plant based milk will work.
4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
4 Colours of your choice
Buttercream;
280g Butter I use Pure but any vegan butter will work.
560g Icing Sugar
1 tsp Vanilla Essence
1-2 drops Milk if needed.
Fondant;
¾ tsp Agar Agar
⅛ Cup Cold Water
¼ Cup Glucose
1 tbsp Trex - Vegetable Shortening
½ tbap Glycerin
4 Cups Icing Sugar
1 tsp Vanilla Essence
Colouring
Method
Cake;
* Preheat the oven 200C
* Grease and line 4 pie tins.
* In a small bowl pour the milk and vinegar. This make Buttermilk.
* In a large bowl, sift the flour and bicarbonate of flour.
* Add the sugar.
* Add the oil to the buttermilk.
* Pour the wet ingredients into the dry.
* Mix until smooth.
* Pour the cake mix into 4 small bowls. Make sure equal amounts go into each one.
* Mix in your food colouring in each bowl.
* Pour each mix into your seperate pie tins.
* Bake for 20-25 minutes or until a toothpick comes out clean.
* Let cool completely before adding buttercream.
Buttercream;
* Soften the butter.
* Sift in the icing sugar, mix until smooth.
* Add the vanilla essence.
* Add milk if the buttercream is too thick.
Fondant;
* Sift the icing sugar into a large bowl.
* Split the icing sugar in half, one half in a separate bowl.
* In a small saucepan, mix the agar agar with the water.
* Simmer on a low heat for 5 minutes.
* Stir constantly.
* Take off the heat, add the glucose and trex.
* Stir until the trex is dissolved.
* Add the glycerin and vanilla.
* Pour into one half of the icing sugar.
* Stir with a wooden spoon, slowly adding a little of the other icing sugar at a time.
* Once you can’t stir with the spoon anymore, knead with your hands until there is no icing sugar left.
* Knead in the colour. You want about a quarter of the fondant green and the rest red.
* If you aren’t using it straight away keep in an airtight container. Don’t put in the fridge.
Assembling;
* Buttercream one of the slices, place the next one on top and repeat.
* Place in the fridge for 30 minutes to allow the buttercream to harden.
* Buttercream all over the cake and smooth it out
* Place in the fridge while you make the fondant flowers.
* Using which ever colours you would like, make your fondant flowers.
* Use a knife to shape your flower petals. Place all together, to make a flower, on the side of the cake.
* Repeat until the sides of the cake are filled.
* To make the flowers on top;
* Roll a little fondant into a ball.
* Roll another one but flatten this one with your hand.
* Place around the first ball.
* Repeat this until your flower is the size you would like.
* Place the flowers on the top of the cake.
Serve
Enjoy!
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