Here’s a cake and a gift!! The final cake for VANILLA CAKE month is Gift Box Cake with Raspberries!! Easy to make and if you’re a Raspberry lover, there’s one in every bite!!
This is one of the prettiest cake that I’ve made!!! The best part of making this cake was it looks impressive, but it’s really not so hard to make. It just takes a whole lot of Raspberries and patience!!! Does Raspberries takes time!! ?
I was really excited to make this cake because I get to make homemade marshmallow fondant!! Now if you’ve tasted fondant, you know that they don’t taste that good. Some friends of mine will just throw away the fondant when they see it on a cake. Now this fondant is easy to make and delicious. So you are winning on both parts!! Now I like to make my fondant ahead because I like to make it settle. Just remember to always store it in an airtight container. Air makes the fondant harden, so airtight is the best! Let’s make fondant!!
Microwave the marshmallow and water together for about 60-90 seconds. You want it to be nice a soupy. It’s ok if you have little pieces that’s not melted yet. Once you stir it, it will all melt together. Then add 3/4 cup of the powdered sugar into the bowl and stir with the plastic spatula.
Keep mixing it with a spatula in the beginning then use your fingers to make it all come together.
When you can start shaping it into a ball, put it on a surface that is smeared with shortening. Then knead the ball to make it nice and smooth.
Add a little bit of powdered sugar and shortening and keep kneading. I would practice making one first before using it for a cake, so you can get a feel on what the fondant feels like.
And when you’re done, voila!! Look at this beautiful and smooth and round ball of fondant.
Once you’re cake is cooled, spread all the sides with raspberry jam and stack them up.
And now we are ready to make a present!! Roll out the fondant and the cut it into a few strips.
Take a strip to make the bow like the picture below.
Then assemble!! Really easy but it does takes time and a whole lot of raspberries. I told you it takes patience!!
But once you’re done, it’s totally worth it!! You’ll be the talk of the party!
Happy Baking!!
| Servings |
12 servings
|
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 4 eggs room temperature
- 4 tsp pure vanilla extract
- 1 cup buttermilk or plain kefir room temperature
- 12 oz raspberry jam
- 3 12 oz raspberries
- 16 oz Marshmallow
- 4 tbsp vegetable shortening
- 2 lb powdered sugar more or less
- 1/4 cup water
- 1/2 tsp vanilla extract
Ingredients
VANILLA CAKE
MARSHMALLOW FONDANT
|
|
- Preheat oven to 350˚F. Butter and flour 2 8 inch square cake pan, tapping out excess flour.
- In a medium bowl, whisk together flour, baking powder and salt. This is the flour mixture.
- In a stand mixer bowl, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
- Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl.
- Add 4 tsp vanilla extract and beat to combine.
- Reduce mixer to medium speed and add 1/3 of the flour mixture and 1/2 of the milk. Mix again until combined. Repeat the process and mix again. Finish the mixing with the flour. Scrape down the bowl as needed and beat until just combined and smooth. Be careful not to overmix.
- Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes.
- Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and invert it onto a wire rack to cool completely.
- If the cake has a dome, cut the dome so you will have a flat top.
- Spread the raspberry jam on both cakes then stack them together.
- Make the fondant ahead of time.
- Smear the microwave-safe bowl with a little bit the veg shortening so the marshmallow doesn't stick
- Place marshmallows in the bowl and sprinkle the water on top.
- Melt marshmallows in the microwave on high for 60 to 90 seconds until it becomes a soupy mixture. Add the vanilla extract and stir.
- Add about ¾ of the powdered sugar and mix with plastic spatula. Then use your finger to gather everything together and place on a surface that is greased with shorting.
- Knead the fondant with the rest of the powdered sugar and shortening as needed. Keep kneading until it's smooth and can be shaped into a ball.
- Divide fondant into two. Place one in a zip-lock plastic bag then in a container to prevent drying and use the other half of the ball.
- Roll out the fondant and shape it into bows and put on top of the cake.
- Cover the cake with raspberries.
Adapted from : Natasha's Kitchen and Veena Azmanov
