INGREDIENTS

Domo sponge cake

  • 3Eggs
  • 240ml of water = 1 cup
  • 120ml vegetable oil =1/2 cup

 

Fondant Icing:

  • 20g powdered gelatin + 50 ml cold water
  • 100g fructose + 20 ml water
  • 1 tablespoon glycerin
  • 900g powdered sugar
  • Icing sugar: add equal quantities of sugar and Domo corn flour to a blender and blend for 15 to 20 seconds.
INSTRUCTIONS
Pre-heat oven to 180C. Generously grease all types of pans, lightly flour or spray nonstick cooking spray
Beat Cake mix, water, oil and eggs in a large bowl at low speed for 1 minute, beat 5 minutes at high speed. Batter into pan
Bake in oven as directed bellow, cake is done when toothpick inserted in center comes out clean
Cool Cake for 10 minutes in pan before removing it.

Directions for Domo Chantilly Cream: Blend in a deep narrow bowl 120 ml of cold milk and one sachet of Domo Chantilly Cream.
Beat at high speed with mixer for about 4 minutes or until topping is light and fluffy
Store in fridge for using.

With a serrated knife, trim top of cake so it is level. Cut cake horizontally in half. Place cake bottom on cake plate, cut side up.
Arrange strawberries over cake bottom. Spread vanilla whipped cream over strawberries. Add cake top, cut side down.
Use a spatula or knife to smooth any whipped cream from edges of cake.
Chill cake in freezer 1 hour before decorating

Dissolve gelatin in cold water. Let stand for a few minutes
Combine fructose with water and heat until it boils, stirring. Let it boil for 30 sec. and remove from heat. Add gelatin and glycerin. Combine.
Add the mixture to half of the powdered sugar, stir with spoon to combine. Gradually add the rest of the powdered sugar. Turn onto working surface and knead until it comes together.
Leave on working surface for 30 minutes so that it cools.
Keep covered in plastic wrap on room temperature.


To decorate cake, set aside 1/3 of fondant. Roll remaining fondant to 1/8 inch thickness on surface sprinkled lightly with icing sugar.
Cut into ¾ inch wide strips about 12 inches long. Roll half of remaining fondant to 1/8 inch thickness into a circle the diameter of top cake.
Lay fondant round on top of cake.
Tint remaining fondant to desired shade of pink.
Brush top of cake with water.
Starting in center attach pink fondant strips to cake in spiral fashion to simulate a rose.

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