(For all ingredients, please use organic versions if available)Cake
5 cups organic all-purpose flour
2 cups vegan butter (Earth Balance brand)
2 packs vegan marzipan
2 cups icing sugar
6 tablespoons water
1 teaspoon almond extract
Extra vegan butter to grease pansIcing
2 cups icing sugar
2½ tablespoons water
⅛ teaspoon almond extract (optional)Fondant
3½ cups icing sugar (+ extra for flouring)
⅓ cup vegan butter (Earth Balance brand)
⅓ cup light corn syrup
1 teaspoon clear vanilla
½ teaspoon salt
¼ teaspoon matcha
tea powder (for color)Cake
- Put the vegan butter in a bowl, add in the marzipan, and then mix them.
- Add in the icing sugar, knead it gently into the mixture.
- Add in the white flour. Mix every thing thoroughly.
- Add in 4 tablespoon of water and 1 teaspoon of almond extract.
- Keep kneading until the mixture becomes a firm dough.
- Use the cookie press tool to help shape the dough into a ring cake (kransekage).
- Do the rolling steadily and gently so the dough won’t break.
- Put the shape onto a grease pan starting from the biggest ring.
- Make sure to have enough dough in the cookie press otherwise it may fall apart when you take it out.
- Make some little pat on the ring so it will become smoother and better.
- Do this 6 times to achieve 18 rings. And each ring is a unique size.
- If you don’t have a cookie press, take the dough, put it on a clean counter or surface, and then roll it out about ½ inch to an inch.
- To help make a perfect shape and size, drawn out a pattern on a piece of parchment or wax paper. Lay the rings out on the paper and have them sized and then put them on a cookie sheet with the parchment paper underneath.
- Put the pan into a pre-heated oven of 350 degree. And bake it for 10 minutes.
- When it’s done, take them out and let them cooling down.
- When the cake is cool, then it is ready to ice.
- Lay the rings from largest to smallest gently.
- If the rings breaks, no need to worry because it can be cover with the icing later.
- Put the icing sugar in a bowl.
- Add in 1 tablespoon of water, a second tablespoon, and the third tablespoon if needed. If it gets too wet, add more icing sugar.
- Make it into a nice sort of thick texture.
- Add a little extra almond extract to the mixture, optional.
- Mix it evenly.
- Put the icing into a bag, give it a good twist, cut the tip of the icing bag. The best is to start off very small cut, and later can make a little bigger.
- Start do a zigzag pattern with the icing on the first ring.
- Put the next biggest ring on top of the first ring gently.
- Make the zigzag pattern again on the second ring.
- Repeat the step until all the rings are line up and form into a cone-like tower.
- Place the leaf and the flower beautifully on the tower.
- Use icing sugar as glue. Just a dab, not much.
- Stick the leaf and hold it for a few seconds.
- And the put the flower. Arrange it so that it will look natural.
- Add in the vegan butter in a bowl.
- Add in the light corn syrup.
- Add in the icing sugar.
- Give it a little stir.
- Add in some clear vanilla, and salt.
- Mix them with hands.
- If it to sticky, slowly add the icing sugar, pour in a little at a time.
- Knead the fondant to get it into a nice smooth consistency. Make sure it completely blended.
- If the fondant is too shiny add some more icing sugar.
- The result should be like a playdough or plasticine texture.
- This amount will make enough for a few cakes. You can save it in a fridge in an air tight container and can stand for at least a month.
- Use hands to build the flower, and the letting them dry so that the flower will be easier to apply to the cake and they’ll hold their shape.
- To work on the leaves, apply the matcha tea powder onto a piece of fondant, gently roll that in, and then push it together.
- Do the white flower first, then do the green because chances are there’ll be some of the dye left on the skin, even if you wash your hands, or it will be on the counter.
- For the leaf make it 2-3 millimeters the thinnest otherwise it may break.
- Use the little cookie cutters for the leaf.
- Use a very fine knife and run it very gently from one tip to the other to make a little imprint of the leaf.
- Let the leaves dry, usually it takes about 3 hours to do so.
|File NO: 1553,1555,