Cake
Description
The baking is simple and quick. You can use fondant to cover cakes that have a not-too-moist cream. For example, sour cream or whipped cream are not suitable, as the fondant will simply "melt." The ideal option is buttercream, which sets well. If your cake is soaked with syrup, apply the syrup inside, while keeping the top and sides as dry as possible—this way the fondant will adhere properly. Good luck! The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients for the cake layers and frosting, as well as the fondant. You can use any fondant recipe you normally prefer. For beginners, I recommend making the simplest marshmallow-based sugar fondant (for 300 g of marshmallows, you'll need 550 g of powdered sugar and 2 tbsp of water). You can find its recipe on our website.
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Step 2
2. Combine the sugar with the honey and place over low heat, allowing them to warm up until the sugar dissolves.
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Step 3
3. Combine the eggs with baking soda and mix well.
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Step 4
4. Combine the hot honey with the eggs, mix well, and the mixture will immediately start to foam.
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Step 5
5. Add the flour in small portions, mix first with a spoon.
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Step 6
6. At this stage, I added three cups of flour, each weighing 120-130 g. It's not very convenient to continue kneading the dough in the pot from this point on.
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Step 7
7. Sprinkle the table with flour, transfer the dough onto it, and knead until ready. I used about 4 cups of flour, but my cups are approximately 170 ml each. The dough no longer sticks to the hands, yet it remains soft and pliable.
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Step 8
8. Divide the dough into 8 parts.
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Step 9
9. Roll out the dough directly on parchment paper and trim off the excess (I use a pot lid to measure the required diameter, which is convenient). Try to roll it out efficiently to avoid waste. Prepare several crusts at once, as they bake quickly.
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Step 10
10. Bake the layers for 4-5 minutes at 200 degrees. Remove from the parchment paper while still hot.
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Step 11
11. Stack all the cake layers on top of each other, place a flat plate or board with a weight on top to flatten the layers.
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Step 12
12. Place the softened butter into the mixer bowl. Beat at maximum speed until light and fluffy.
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Step 13
13. Gradually add the condensed milk in portions and continue beating the cream. In 5-7 minutes, you will get a smooth and delicious cream.
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Step 14
14. Assemble the cake. Place the first cake layer on parchment paper, generously spread it with cream, put the second cake layer on top, spread with cream, and so on.
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Step 15
15. Generously spread the cream over the top and sides of the cake, smoothing it with a spatula or a wide knife. Leave the cake at room temperature for an hour, then refrigerate for 6–7 hours so the cake absorbs the flavors and the cream sets.
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Step 16
16. To cover a cake with fondant, remove it from the refrigerator in advance and warm it up, or use freshly prepared fondant. Grease the mat, rolling pin, and hands with vegetable oil.
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Step 17
17. Roll out the fondant to a thickness of 3-4 mm, the diameter of the circle should be approximately 3 times larger than the cake.
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Step 18
18. Using a rolling pin, transfer the fondant onto the cake, gently press out the air with your hands, smooth the top, then the sides of the cake.
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Step 19
19. Use a special rolling cutter to trim off the excess fondant. Smooth the top and sides with a fondant smoother. To make the cake look more attractive, I glued a thin strip along the bottom edge. Fondant can be easily cut into strips and is attached using plain water.
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Step 20
20. I also rolled out the second color of fondant on a silicone mat with a rolling pin, used a cookie cutter to shape it into coin-like discs, and attached them around the perimeter of the cake. On top, I decorated the cake with "Bitcoin" symbols made in advance from melted chocolate.
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Step 21
21. The "Bitcoin" cake is ready!