Prep Time : 2hrs
Cooking Time : 30 mins
Chocolate Cake (Base)
• 225g HICAPS BUTTERCREAM – REF MARGARINE
• ½ cup CHIFFONAIDE CAKE OIL
• ¾ cup HICOA PREMIUM COCOA POWDER
• 4 pcs. Eggs
• 2 cups All Purpose Flour (Sifted)
• 1 ½ tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 tbsp. Vinegar
• 1 tsp. Vanilla Extract
• 300g MAGIC WHIZK INSTANT WHIPPING CREAM
• 200g Glucose
• 1000g Confectioner Sugar
• Gel Food Color
1.In a mixer cream HICAPS BUTTERCREAM and sugar until light and fluffy.
2.Add CHIFFONAIDE CAKE OIL and egg one at a time, continuously mixing over medium speed.
3.In a separate bowl, combine all the dry ingredients and sift together.
4.In another bowl, measure milk and add the vinegar and vanilla extract.
5.Add the dry and wet ingredients in the butter-egg mixture alternately, starting with the dry and ending with the dry.
6.Continue mixing using the rubber scraper. But do not overmix.
7.Pour cake batter into the molder.
8.Bake for 45 mins. to 1 hr. at 180° or until toothpick test comes out clean.
9.Once done, let it cool before frosting or before covering with fondant.
Magic Whizk Fondant
1.Place Confectioner Sugar in a large bowl.
2.Make a well in the center, using a wooden spoon. Stir in glucose.
3.Mix until stickiness disappears.
4.Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too stiff, add water (a drop at a time).
5.Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
6.Put in desired colors depending on fondant design.