At the same day that I made the Princess Cake for Nicole, I noticed that one of my friend is also having a birthday the day after Nicole who he will come over for party gathering. I decided to make him a cake at the same time. For both cakes, I guess I used around a total of 8 hours to finished both. For my friend's cake, I use Green tea as cake base.
I used my Macbook as my reference. Especially the keyboard allocation.
This is the back of Laptop! I love the Apple logo!
Not really perfect for the words. It's too small! I use a toothpick to dip in the black icing colour to write on each buttons!
Cake base is Green Tea cake.
Green tea cake recipe:
綠茶蛋糕
材料:
1. 雞蛋 5 個(要退冰)
2. 低筋麵粉 80g
3. 綠茶粉 1Tbs
4. 糖 120g
5. 沙拉油 1/3cup
6. 牛奶 1/3cup
做法:
1. 將麵粉與綠茶粉混合過篩
2. 蛋白用電動打蛋器打至起泡後加入1/2 的糖,再打至硬性發泡
3. 將1/2 糖放入蛋黃,牛奶拌勻,再加入過篩的麵粉拌勻,最後再拌入沙拉油
4. 將打好的蛋白拌入蛋黃糊內,由底部往上拉起,盡量在最短的時間內拌勻
5. 烤箱預熱320℉
6. 將麵糊倒入烤模(不需抹油),將拌好的麵糊倒入,放入烤箱烤30 分鐘
7. 烤好後取出快速倒扣在盤上,待涼即可將蛋糕取出
For the cake cover, I use Marshmallow Fondant again!
Marshmallow Fondant Recipe:
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 termperature.
