INGREDIENTS
FONDANT
1. Icing sugar Grams 500
2. Gelatine Grams 10
3. Water Ml 50
4. Liquid glucose Grams 70
5. Lemon juice Ml 5
6. White butter Grams 40
7. Corn flour For dusting
FOR ROYAL ICING
8. Icing sugar Grams 200
9. Egg white Number 2
10. Lemon juice Drops 5
FOR SPONGE
11. Egg Number 4
12. Breakfast sugar Grams 100
13. Flour Grams 100
14. Melted butter. Grams 100
15. Baking powder Tsp ½
16. Vanilla essence Tsp 1
FOR ENGLISH BUTTER CREAM
17. Egg yolk Number 4
18. Sugar Grams 30
19. Vanilla essence Tsp 1
20. Water Grams 60
21. Sugar Grams 150
22. butter Grams 30
METHOD
For fodant
1. Sieve icing sugar very finely.
2. In a bowl mix water, gelatine and liquid glucose and heat it over the double boiler.
3. Take 500 grams of sugar and butter in the stand mixture and add gelatin mixture to it.
4. After everything is mixed thoroughly in the stand mixture remove it on the slab and knead it with hand.
5. If fondant looks wet add the extra sugar and make it like a dough.
6. Cover the fondant and keep it aside so that it does not dry.
For the royal icing
1. In a stand mixture add egg whites.
2. Add 1 spoon sugar at a time and beat well
3. Add lemon juice for the shine
For sponge-
1. In a bowl mix flour and baking powder
2. Take egg, sugar and vanilla and whisk it in a stand mixture.
3. Add the flour mixture to this.
4. Add melted butter in the end and whisk
For English buttercream
5. Take 150g of sugar and water and make a sugar syrup
6. Whisk egg yolk and sugar till white, add vanilla essence.
7. Put the sugar syrup in the egg mixture while continuously whisking it.
8. Once it starts to cool add the butter.
9. Layer the cake with butter cream and put it in the refrigerator
10. Add desired colours to the fondant
11. Use cornflour to dust and roll the fondant using a rolling pin.
12. Make the desired shapes/ flowers etc. and decorate your cake.
Process to decorate watch this video https://youtube.com/shorts/AQSClR-zs-E?feature=share
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