The weekend was indeed a beautiful one though a bit hectic but it was full of life, joy and excitement. This was done by me to add to the beauty of the day and to complete the items of the accession.
- 4kg of cooking margarine simas
- 2.8kg of sugar
- 4kg of all purpose flour
- 1.5 Crete of egg
- Flavors (vanilla $ milk)
- Mixed fruit
- preservative
- Browning
- Nutmeg
- Baking powder
- Creaming
I started by creaming, that is the process of blending the sugar and butter till its becomes cream, it can be done with a mixer but because i dont have one yet i had to do it manually, with the use of a spatula, i turn it on the anticlockwise direction, until fully turn cream, you can see it on the photo.
- Egg blending
this can be done with an electric blender but i had to use the manual egg blender to get the job done. watch the eggs clean them and break them into a bowel then with the whisker, i got it done.
- The Final mixture
All the dry ingredient will be mixed together, that is the flour, nutmeg, baking powder, salt and any dry flavor, also all the liquid ingredient will be mixed together before finally mixing them together in a mixture bowel.
This is also when i added the browning to make the the mixture a bit brown to any desired texture, By now the cake pans have been creamed with butter and flour, making it ready for baking. due to the height i needed, i had to bake each pan of the cake twice to double the height and that was awesomely beautiful.
The cake is ready for the next level assignment and i had to trim it for decoration.
Below are the ingredient that I used to make my fondant, you can try at any time, and how l made it.
- Gallatin
- Glocuse
- CMC
- Water
- Icing sugar
- Corn flour
- cake board
- Rolling pin
The icing sugar was well sieved into a clean plastic bowel, i do use a stainless plates to prepare it so that it can withstand heat, I place a warm water in the plates with measure to the quantity of mixture, but this is my advice that to every full table spoon of glucose, you have a half spoon of Gallatin then 1/2 tea spoon of CMC,
You will put the Gallatin into the plate with warm water, turn it till it melt and then add the glucose to the mixture and apply a low heat to it while you turn it until finally and fully dissolve, pour the sieved icing into a bowel, then make an hole, at the middle of the icing sugar, pour the gum mixture into the icing and neat it to desired texture or dough, bring it out of the bowel, and place it on the knitting table and knit till you have what you need. then you can use it immediately or later but l prefer to make my fondant a day before when I will be using it, for the edible gum to effectively set for rolling.
I do use the corn flour to spray on the knitting table to avoid it gummed to the knitting sheet,
I started by covering the base cake which was about 12inch, then the next one and also the last one to complete the three tier cake
My friend happened to be a Marine Engr, and needed the marine colors and the anchor to beautify and complement the day, so youn see the blue ribbon, the ship robs and the anchor on a gold color. this was indeed hectic for me but gave me so much joy over the weekend.
Am glad that this came out beatiful
