Prune Cake, Fondant and Gum Paste

Well I made this cake on monday, but with festival thing I haven't had the time to blogg a lot...but when I can Im gOnna shOw every amazaing recipe we've been working on .......sO fOr monday is this awesome cake...


Prune Cake


Ingredients:

• 16 oz of butter or margarine
• 1 cup pf prune macerated and processed with 3/4 of a cup of wine
• 12 oz of sugar
• 10 oz of milk 
• 7 medium eggs
• .5 oz of baking powder
• 4 cups of AP flour
• 1 tsp of vanila
• .24 oz of salt 

Directions:

1. Cream butter and sugar
2. Add yolks one by one (don't stop mixing)
3. Add dry ingredients(sifted) alterneting with the milk 
4. Incorporate the processed prunes
5. Aside mi beat the whites until sof peaks form(like snow), incorporate to the mix in wrapping way
6. Put in a greased pan 
7. Bake in preheated oven  to 350 F for 60_80 minutes
8. Let it cool 5 minutes and trasnfer from pan to a wire rack. 

I bake the cake on sunday's afternoon in order to be coompletly cool for monday at midday. 

Filling: 

• You can use any jam , but I used a prune and raisins.                    

Resanate a Cake: 

This is pretty simple it's just mixing cakem, muffins, cookie crumbs with some dulce de leche, jam or buttercream with a few drops of water and applying to any imperfections a cake could have with a decorators spatula. 

Fondant Cover: 

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. (here you can use any color you wish)
4. Roll the fondant, and use a special rolling pin w/ patterns. 
5. Apply on resanated cake (Instructions above)

Gum Paste: 

We use this for the ruffles , we combined them with 1 part of cgum paste by 2 parts of fondant. 

And we roll it really thin and use a rend to make the patter. 

Recipe: 

• 1 egg white
• 1 tbsp of C.M.C
• 8 cups of sifted's confectioner`s sugar
• 1 tbsp of shortening

1. Foam the egg white
2. Ad sugar and mix
3. In the second sugar addition and the c.m.c
4. Use a little bit of shortening in your hands and work the dough until's is smooth and elastic and doesn't stick in the table or hands
5. Add more sugar until you make a paste