Amazing Poppyseed cake 2 ways...........

Well I've been really away from my blogg....:( .............but I was In finals, asi I will shOw yOu in my nxt post, but first Im in lOve with these crazy recipe I came up with....It was actually an emergency because the recipe the cheff gave fail.... sO when something gOes wrOng....I have a superheroe....


Poppyseed cake 
Ingredients:

• 1 box of Betty Crocker yellow butter cake   
• 1/4 cup of melted unsalted butter
•  1 cup of whole milk 
• 4 eggs
• 3 oz of poppy seeds
• 1 tsp of vanilla 

Directions:

1. Mix butter and eggs for about 30 seconds on low speed
2. Start alternating cake mix and milk(flavored w/vanilla)
3. Beat on low for 20 min.
4. Incorporate seeds
5. Por into greased pan 
6.  bake for 48 min aprox  in a prehetad oven at 350F.
7. Remove from pan

Now you will have one 18 size cake....wich I will show 2  different ways that are equally deliscious. 

Level cake and fill w/ dulce de leche for the fondant cake and w/ganache for the chocolate torte.

Resaneted Cake

Dulce de Leche

Cake crumbs

water drops

When decorating a cake it's important to cover all hole and these can be achieved by mixing ingridients above until a paste consistence and applying to cake. 

White Fondant cake 

Recipe for fondant :

Ingredients

• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 1/2 cup glucose syrup
• 1 tablespoon glycerin
• 2 tablespoons shortening
• 1 teaspoon vanilla extract
• 8 cups sifted confectioners' sugar
• 
  

1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
4. Roll the fondant, and use a special rolling pin w/ patterns. 
5. Apply on resanated cake (Instructions above)
6. Make balls or laces to decorate
7. Apply some pearl dust
8. Decoration is endless, but these is a little pretty cake.