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Baking | Tea Rose Fondant Cake … and a floral giveaway #seranataflowers Recipe

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Baking | Tea Rose Fondant Cake … and a floral giveaway #seranataflowers
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Ingredients

  • 1 egg white {or 20g egg white powder reconstituted according to maunfacturer instructions}
  • 400g icing sugar
  • Recipe: Vanilla Bean Buttermilk Pound Cake with Vanilla Buttercream
  • Vanilla Pound Cake
  • 240g plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150g unsalted butter, room temperature
  • 275g vanilla sugar
  • 3 eggs
  • 130ml buttermilk {or substitute recipe below}
  • 1/2 vanilla bean, scraped
  • 1 tsp pure vanilla extract
  • To make buttermilk substitute
  • Take 130ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it’s ready.
  • Vanilla buttercream
  • 100g unsalted butter, room temperature
  • 225g icing sugar
  • 50g low fat cream
  • 1/2 vanilla bean, scraped
  • 2 tbsp rainbow confetti {optional}
  • Royal icing or egg white to secure fondant flowers etc onto cake.

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