Pokemon Chocolate Cake and cupcakes with Flour Frosting

Pokemon Cake is my coming birthday cake project for my friend's son birthday. Athan, the birthday boy, gave me 4 special characters that he likes from his pokemon card collection. They are: Squirtle, Aron, Ninetales and Emolga. I need to do a research again!!!! 

My friend wants a square chocolate cake with 6 other chocolate cupcakes on side. Athan wants grassy background with an overall green colour cake!

Chocolate Cupcakes recipe: (makes 12-16 large cupcakes)

Ingredients:

- 375 ml (1 1/2 cups) unbleached all-purpose flour
- 7.5 ml (1 1/2 teaspoon) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 1 ml (1/4 teaspoon) salt
- 250 ml (1 cup) sugar
- 180 ml (3/4 cup) cocoa
- 180 ml (3/4 cup) vegetable oil
- 2 eggs
- 5 ml (1 teaspoon) vanilla extract
- 250 ml (1 cup) milk

Preparation

1. With the rack in middle position, preheat the oven to 180 °C (350 °F). Line a 12 cavity muffin tray with paper liners.
2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In another bowl, combine the sugar and cocoa. Add the oil, eggs, vanilla and beat with an electric mixer at high speed or until mixture is smooth. At low speed, add the dry ingredients alternately with the milk. Scoop the batter into the molds
4. Bake for approximately 25 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool and store in an airtight container.

Chocolate Cake (7" square pan)

Ingredients

6 Egg white
80g  sugar
6 Egg yolk
80g cake flour
2g baking soda
24g cocoa powder
1g salt
20g milk
40g vegetable oil

Directions:

1. Preheat oven to 350F. Lined square pan with parchment paper
2. Whisk Egg white until stiff peak
3. Sift Cake flour, baking soda, cocoa powder and salt and mix together. Set aside.
4. Cream Egg yolk and sugar until puffy creamy white color.
5. Add half the flour mix and mixed then add half the milk (10g) and mixed until combine.
6. Add the remaining half flour mix and mixed until combine. Add the remaining half of the milk and then mix until combine and form a batter.
7. Fold in half the egg white to the batter. Gently fold until well combined. Add in the remaining egg white and fold. Finally add in oil and gently fold until mix. Do not over fold.
8. Pour batter to lined square pan. Tab the pan to let some air from batter to come out.
9. Place pan in oven and bake for 30 mins.

Flour Frosting:
Makes enough to frost 24 medium cupcakes

(I doubled the recipe to have enough to frost a 3 layers 7" square cake and 6 large cupcakes)

Ingredients:

5 Tbsp Flour
1 cup Milk
1 tsp Vanilla
1 cup Butter
3/4 cup Caster Sugar (Not coarse sugar, not brown sugar, not icing sugar)

Directions:

1. In a small saucepan, whisk flour into milk.
2. Turn on the heat to medium and continously stir until it thickens in order to avoid lumps. DO NOT STOP STIRRING.
3. Remove from heat and let it cool to room temperature. Please make sure that the mixture is cooled complete or it will melt the butter. When it's cool, stir in vanilla. I put a cling wrap on top of flour mixture and put in refrigerator to speed up the cooling process.
4. Cream the butter and sugar together until light and fluffy for approximately 7 minutes.
5. Then add the completely cooled flour mixture and continue beating until the frosting combines perfectly. It took me about 2-3 minutes. Just beat it until it resembles smooth whipped cream and looks pipeable. You can now add colouring if you like.
 And you are done! You will get the most perfect vanilla frosting, not too sweet, light to the taste and can stand for outdoor temperature.

Marshmallow fondant(MMF):

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Storage:

Wrap the fondant in plastic wrap and store it in airtight container in room temperature.