It is a very challenging cake making for myself. I always think that the wings for a plane are hard to make. When I received this cake order from my friend, I was excited but worried. I need to take time to do the thinking process. Usually I need to take a few days to brain storm the cake decoration and how to make the figure. But time is limited here. I received the cake order just a week ago. I need to think fast!
I usually make my figure by using 100% Marshmallow fondant. But for this plane, I also add Gum Paste to it to make the texture harden, especially the wings and tires. I mixed 50/50 gum paste and fondant for the wings and tires. The remaining parts of the plane, I use 100% fondant! It tastes a lots better compare to gum paste. Will some one eat the entire plane? I wonder .............
This is a 7" 2 layers chocolate cake with a theme of Disney's movie "Planes". My friend's son Lukas loves "Dusty the plane". The mother requested a figure of any kind of airplane, but Dusty the plane will be most ideal!
Chocolate Cake (7" 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.
 |
| Making the birthday boy's name logo. And you can see my working station there! |
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.
 |
| Cake view on different angles |
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.
 | | |
| Birthday boy Lukas! |
