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Fondant Cakes Roma A Jain 86959 55801 / 044 49523248

This document provides a recipe for homemade fondant and butter cake. It includes a detailed list of ingredients and instructions for making fondant using water, gelatin, liquid glucose, icing sugar, and other ingredients. Separate instructions are provided for making an eggless butter cake using all-purpose flour, powdered sugar, butter, condensed milk, and other ingredients. Baking instructions include preheating the oven, greasing pans, mixing wet and dry ingredients, pouring the batter, and checking for doneness. The document concludes by noting that baking workshops and custom orders are also available.

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aromajain
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957 views

Fondant Cakes Roma A Jain 86959 55801 / 044 49523248

This document provides a recipe for homemade fondant and butter cake. It includes a detailed list of ingredients and instructions for making fondant using water, gelatin, liquid glucose, icing sugar, and other ingredients. Separate instructions are provided for making an eggless butter cake using all-purpose flour, powdered sugar, butter, condensed milk, and other ingredients. Baking instructions include preheating the oven, greasing pans, mixing wet and dry ingredients, pouring the batter, and checking for doneness. The document concludes by noting that baking workshops and custom orders are also available.

Uploaded by

aromajain
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Fondant Cakes

Roma A Jain
86959 55801 / 044 49523248
Flat No 103, Tower 22,
North Town,
Stephenson Road,
Perambur, Chennai-600012

www.facebook.com/foodiebyromajain

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Home Made Fondant


Recipe Page 1
Ingredients

Water 1/4 cup Veg Gelatine 2 tbsp Liquid glucose 120 gms
Cmc/tylose powder 1 tsp Margarine 3 tbsp Icing sugar (sifted) 700gm
Glycerine 1 1/2 tbsp

METHOD:
1. Add the gelatin and water in a microwaveable bowl and let it bloom for two minutes.
2. Once it blooms, add the shortening to the gelatin mixture and microwave it for one minute. Add
liquid glucose to the mixture and mix well. Ensure that the mixture is at lukewarm temperature.
3. Sift icing sugar and the cmc/tylose powder into a bowl and make a well in the center. Add the
gelatin mixture to it. Mix it well with a spoon. Once it gets difficult to mix with a spoon, use your
hands to knead it well. If you feel the mixture is sticky, add more icing sugar and knead for about 5
minutes until the dough is smooth.
5. Wrap the fondant in a clear wrap and store in an airtight container or ziploc bag.
6. When ready to use, take a small section and knead it with some shortening till it becomes pliable.

NOTE: Can be kept in room temperature for 15 days, in the fridge for one month and freezer for 2
months.

Eggless butter cake


A. All-purpose flour (Maida)- 200 gm
Cornflour 1 tbsp
Baking powder 2 tsp
baking/cooking soda 1/4 teaspoon
Salt 1/8 teaspoon (skip if you are using salted butter)
B. Powdered sugar -60 gm or 5 tablespoons (grind regular sugar and then
. measure with spoon)
Butter 150 gm or 2/3rd cup (preferably unsalted)
vanilla 1 teaspoon
C. Fresh curd 65 gm or 1/4cupCondensed milk 200 gm
D. Milk 120 gm or 1/2 cup
Method:
o All ingredients should be in room temperature.
o Preheat oven at 160-170 degree for at least 10 mins
o Grease and prepare pan 2 numbers of 6" or 7" (if you don’t have 2 pans of same size,
half the recipe and bake twice)
o Sieve the ingredients in group A and keep aside
o Take B group items in your mixing bowl and whisk properly until the butter colour
turns pale.
o Add curd and condensed milk and whisk again

Recipe Page 2
o Add flour mix (A) and milk(D) alternately until you get a smooth batter. If you are
using hand mixer, be careful not to overmix at this step, use the lowest speed and whisk for
minimum time. Or leave hand mixer at this step and use a spatula to fold in the ingredients.
o Pour equally in the prepared pans and bake at 170 degree Celsius for 30 mins or until
its done, when checked in the centre with a toothpick. Before it gets baked, if the top turns brown,
put an aluminium foil top, and let it bake more. Start checking the doneness after 20-25 mins.
Overbaking can make your sponge dry.
Demould the cakes and let them cool. Wrap the sponges with cling wrap, put in a container and
freeze them. Take out the sponge just before frosting.

Happy Baking

Pls Note:

We also conduct workshops for Beginners Baking & Icing, Fondant Cakes, Wedding
Cakes, Flavour Baking, Breads, Cookies, Ice Creams, Waffles, Cakesicles & Donuts

We undertake orders for Bespoke Wedding Cakes, Customised Theme Cakes, Fondant
Cakes, Cookies & Ice-creams.

Recipe Page 3

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