How to Colour Fondant

Last month a good friend of mine asked me to bake a cake for her son’s birthday. Her son happened to be a birthday mate of mine and even though my days and nights have been so busy I accepted to. It was mickey mouse themed cake which made use of coloured fondants. Particularly two of those coloured fondants are cakers nightmare..lol. I remember chatting with my friend Margaret who also bake cakes and she goes “colouring red and black fondant is a nightmare. I never get it right and I resulted to buying”. She is not the only one who thinks this. If i have to count number of times I hear people ask for help on red and black fondant colouring….

I am making a cake post because I remember promising you fans that I will also put cake tutorials here once in a while. I especially remember promising one of you Chiagozie Salam . I do always fulfil my promise so even with how busy I have been and still am I will find time to put up more posts on cake making.

Ready coloured fondants are more expensive than white and they come in limited colours so even if you normally just buy, this post will come in handy. Let’s Colour

INGREDIENTS

White fondant

Gel Colouring- (I used sugarflair brand. Wilton is also good)

Never use liquid colouring for fondant. Gel or Paste colouring is go to for fondant

DIRECTIONS

1) Place your fondant on a clean dry work top

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2) Using a toothpick, apply colouring on fondant

 

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3) Start kneading in the colour. Now you have a pinkish colour but what we are trying to achieve is deep red. Here is the trick, depending on the shade of red you want to achieve add a bit of black or brown colour to the fondant and knead

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Knead till colour incorporated. Now you have a deep red colour.

Tip: Colour deepens when you leave it to set. So best to colour days ahead before use.

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This is the fondant used on the mickey mouse cake two days after it was coloured. See how deeper the shade?

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So ladies and gentlemen that’s how to colour fondant red.

For black, Follow steps above with a black gel  colour. K’s Cuisine black gel Colouring of Choice for fondant is Sugarflair Liquorice. Tested and trusted

Below is picture immediately after colouring.

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And when used on the Cake.

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” Cakes are special, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories”-  Buddy Valastro

How to decorate a Cake

I was asked many times ever since I started decorating cakes to put up a post on how to decorate cake and here I am doing just that.

I just have to say I am grateful and appreciative of how far God has brought me in this journey. It has just been getting better and better. Six months ago, I had not even decorated a cake before even though I have been baking delicious cakes since I was a teenager. Today I am a cake decorator even though I am still a work in progress in cake decorating. You have asked me to make a post on this, and here I am sharing my knowledge with with you.

This is a simple baby shower cake. I started on it not having any design in mind. All I knew was it was going to be 8 inch round cake. I baked the Cake and went to work on decorating it..This was the end result. The mum to be and everyone present at the baby shower loved it and to my pleasure the colours matched the mum to be badge (I was not given any colour). Here was how I did it:

8 inch Sponge Cake measurements:

300g self raising flour

300g sugar

300g butter

6 eggs

2 tablespoons milk

1 teaspoon vanilla extract

Click HERE for directions on baking the cake

To decorate you will need:

Scraper

Palette

Flower cutters

Fondant mat/icing sugar or corn flour

Rolling pin

Fondant smoother

Edible glue

DIRECTIONS

1) Bake cake and leave to cool. While cake is cooling, get buttercream ready. Click HERE for buttercream recipe.

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2) Level cake and fill in between with buttercream

Filling with buttercream is optional

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3) Crumbcoat by applying a thin layer of buttercream all over the cake.

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This seals in the crumbs from the cake and makes life easier when applying final coat.

3) Leave the cake for few minutes to set the crumb coating. I normally just put in the fridge for 10-15 minutes.

4) Apply second coat of buttercream. This time be generous with the buttercream. You will scrape most off so don’t worry about it being too much on the cake

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5) Using a scraper, scrape the buttercream smoothly. I start this from the top then to the sides.

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6) After scraping , try to smoothen buttercream as much as possible.

If you are making a buttercream cake, smoothen as best as you can. There are different methods of achieving this, pallete in hot water, parchment paper, etc. Play around and chose the method that works best for you

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7) Roll out fondant on a fondant mat. If you don’t have a mat, dust a clean worktop with cornflour or icing sugar to roll out fondant. The cornflour prevents icing from sticking to the worktop

8) Carefully lift the fondant and apply on the cake.

I only used fondant as a drape on the cake and not to fully cover the cake so I made sure I got measurements right before lifting on the cake as trying to trim on the cake would mess up the buttercream part I didn’t want to cover.

I used a round cookie cutter for the serated edges.

9) Drape the fondant over the cake and smooth top with a fondant smoother.

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10) Use flower cutters to cut out flowers and apply on cake using edible glue (you can use water or water plus tylose powder as glue)

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11) Cut out letters out of fondant and apply on the board with edible glue to stay in place

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12) Now place the sleeping baby on cake and cover with fondant blanket.

I used a mould for the sleeping baby. I had done this a day before to allow it dry well before placing on cake.

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13) Finish by applying buttercream borders at the base.

That’s it done. Go ahead and apply the fundamentals in creating beautiful cakes. Bring out the artistic talent in you 🙂

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“Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories” – Buddy Valastro

 

Chocolate Cake

I haven’t made chocolate cake in a long while and that is because I am not a fan of chocolate cakes but when Hariat needed a chocolate cake for her son’s birthday, I baked her one. She made a simple order..a moist chocolate cake filled and covered in chocolate buttercream. She wanted it plain she said. I made her this cake and she loved it and told me her kids loved it too.

This Chocolate cake recipe is sinfully good. It is supermoist, tasty and yummy and that is coming from someone who is not even a fan of chocolate cakes!  It is also very easy to make as u just mix all ingredients together. No creaming, no folding and no need bringing out stand mixer. Hand mixer does the work just fine.

For this recipe I combined two of my favourite chocolate cake recipes and added a twist of my own and this recipe is surely a winner. If you like chocolate cakes, u’ll love this recipe for super moist chocolate cake. Let’s go:

Preparation time: 5 minutes

Baking time: 55 minutes

Total time: 1 hour

INGREDIENTS (8″ cake and few cupcakes)

260g plain flour

100g Cocoa powder (unsweetened)

1 teaspoon baking powder

1 and 1/2 teaspoons baking soda

400g sugar

260ml buttermilk

250ml vegetable oil

250 ml boiling Nescafé coffee

2 large eggs

1 teaspoon vanilla extract

1 teaspoon salt

DIRECTIONS

1) Prepare the baking pan by oiling and layering with parchment paper and measure all ingredients ready.

2) Sift flour into a mixing bowl

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3) Add sugar, cocoa powder and salt

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4) Break in the eggs, add vegetable oil, vanilla extract and buttermilk.

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5) Using a mixer, mix together until when combined. About a minute.

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6) Add the boiling coffee, mix for another 1 minute on medium speed. Batter will be runny after adding boiling coffee but that’s perfectly fine

You can use just boiling water but coffee intensifies the chocolate flavour

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7) Pour batter into already prepared baking pans

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8) Bake in pre heated oven at 160 degrees (gas mark 3) for 45 minutes or till toothpick comes out clean.

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9) Leave to cool in pan for 15 minutes before removing and putting on rack to cool completely. That’s super moist, chocolate cake done.

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I couldn’t cut into the main cake to show you as it was an order but here is a picture of cupcake from the batter. See how moist that is?

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I covered with chocolate butter cream as requested. For Chocolate buttercream recipe click HERE

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Yummy goodness

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Enjoy and don’t forget to let me know how you like the recipe 🙂

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” Bake with love…”- Manuela Kjeilen

Cupcakes

My nephew’s birthday was coming up and I was baking his birthday cake. I was going to make him a simple small birthday cake but he decided he wanted a two tier toy story themed cake! lol..I’ll leave that story for another day. Anyway, I normally bake a little extra I use as taster when baking to decorate cakes, but this particular day the batter after pouring into tins needed gave me just a small ramekin as taster. With 5 kids (mine and my sister’s) running around my feet, hovering round me, looking at me with innocent eyes and asking me when cake was going to be ready, I knew I just had to bake another batch to satisfy the taste buds of these adorable children. I can’t let them go thinking Aunty Kemi is not nice at all😊

I made a quick decision to make cupcakes so they could have one each and not start drama on whose share is bigger if I were to make a loaf tin and cut. That was how this particular cupcake post was birthed. This recipe is a simple vanilla cupcakes. Bake with me..

Preparation time: 25 minutes

Baking time: 25 minutes

Total time: 50 minutes

INGREDIENTS (makes 12 cupcakes)

100g self raising flour

100g butter (softened)

100g  caster sugar

2 eggs

Few drops vanilla extract

1 tablespoon milk

DIRECTIONS

1) Measure all ingredients ready

2) In a mixing bowl add butter and sugar and mix till it’s fluffy and turns pale.

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image3) Break the eggs into a bowl, add vanilla extract and beat the mixture lightly.

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4) Add the eggs to the butter/sugar mixture very slowly while still mixing with electric mixer. This is to prevent the mixture from curdling.

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5) Stop the electric mixer and carefully fold flour into the mixture with a spoon. It’s important you do not over mix the batter after folding in the flour or cake might come out dense if you do so.

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6) Put cupcakes cases in a cupcake pan

Ignore my bent out of shape cupcake cases 😊

7) Scoop batter into cupcakes cases and bake in pre heated oven at 160degrees (gas mark 3) for 25 minutes or till cupcakes are done.

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To check if cake is done, dip a toothpick or skewer in the middle of the cake, if it comes out clean then the cake is ready. If it comes out wet then bake some more.

8) When the cupcakes are done, take out of the oven and let cool .

There you have cupcakes.

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Fluffy and yummy

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You can go ahead and glam it up by topping with some buttercream and sprinklers. For my buttercream recipe, click HERE.

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I used mint green coloured buttercream with different coloured sprinklers

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Don’t know what it is about this shot but I just love it…

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Enjoy😊

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“The only rock I know that stays steady, the only institution I know that works, is the family.”- Lee Lacocca