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Sunday, February 26, 2012

Aspiring Bakers #16: Fun with Fondant! (February 2012)

Hi... this is my first entry that am submitting for aspiring bakers.
It would be fun and enjoyable to share recipes and challenge myself in completing the task.

I've been baking seriously for almost 3 years now and i guess, i've been improving my skills from time to time. I enjoyed myself creating cakes using fondant and it gives me much pleasure when customers satisfied with the end result.


I would love to share Chocolate Ripple Cake recipe that i've been using from Cakes & Slices CookBook by Australian Women's Weekly ~ Home Library.

Chocolate Ripple Cake:

185gm butter
1 1/4 cups castor sugar
3 eggs
1 1/2 cups plain flour
1/2 cup self-raising flour
2 tablespoons milk
2 tablespoons cocoa
1/4 cup milk, extra

Grease a 20cm round pan

Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. 
Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly.
Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. 

Once cool, spread some chocolate ganache all around the cake. Finally, cover the cake with fondant and decorate with gumpaste flowers.


I will be submitting this recipe and entry to Aspiring Bakers #16: Fun with Fondant! (February 2012) hosted by Yvonne of iceamericanos.

Enjoy and have a nice day....

1 comment:

Helen said...

Hi, your fondant cake looks very professional. May I know how u do the beautiful pattern around the cake?
Thanks!