A good news to share. Sruti has completed her junior school and she is going to high school. Nowadays it is so normal to conduct graduation day for students going from class fifth to high school and it was also conducted in Sruti’s school. They made their graduation day caps and it was a lovely sight watching all the kids walking the stage with their caps on. We had a wonderful time at her school and to celebrate it, I made a graduation day cake for Sruti.
I tried so many for the first time in this cake and I also learnt a lot while making it. I have been experimenting on a new egg replacement powder and this cake was done with that. It is a white chocolate cake and the original recipe uses three eggs. With just the egg replacement powder, the cake turned so soft and had a nice rise., didn’t go flat once it came out of oven and overall the powder has worked good in the recipe. But today I will not be sharing it as there are more experiments to be done. This post doesn’t have any recipes, just the method of making the graduation cake with any cake, frosting and fondant.
For the frosting I used my boiled flour butter cream, but here is my advice, never use it under fondant. When it returns to room temperature, it is so soft that it can’t hold the weight of the fondant. The fondant I used is my recently developed perfect veg fondant. For this I have made an eBook which is available on amazon. So if you are interested in knowing the recipe along with tips and tricks, follow the link at the end of this post to buy the book. I am sharing the pictorial step by steps for you to know how I assembled the cake.
Boiled flour butter cream. I would suggest you use white chocolate or dark chocolate ganache.
The first cake layer trimmed and soaked in syrup.
The filling added.
The next cake layer, which is also trimmed and soaked in sugar syrup.
Crumb coated cake. Chill for 10 minutes before adding the frosting.
Final frosting done and chilled.
Fondant rolled to the size larger than the circumference of the whole cake.
Drape on the cake and immediately press it with a fondant smoother.
Press the sides, simultaneously stretching the fondant so that there are no wrinkles on the sides.
Remove excess fondant. Don’t cut it very near the base. You have one more step.
Press the edge of fondant inside so that it sticks to the base of the cake and then with a knife cut it near the edge.
Use fondant smoothers to neatly finish the cake.
Add tylose powder to fondant.
Knead until well combined.
Roll it into a large circle larger than the cake circumference.
Cut a neat square, the dimensions should be enough to cover the top of the cake.
Allow it to dry.
Shape thin ropes.
Fold and pinch the middle to make a tassel.
Make a little bit thicker rope and twist it like shown.
Attach the tassel to the end of the twisted rope and secure it by applying some water for glue.
Dust the tassel with gold dust.
Cut a cardboard to the size of the top square, apply some water on it.
Place the gum paste square on it and press it so that it sticks together
Attach the tassel to the corner of the square with the help of a little water.
Your cake is now ready for the celebration.
After so many years, I am so happy to say that I perfected my veg fondant recipe. The perfect pliable, elastic, stretchy fondant which can be draped on cakes and can be used for decorations and can be whipped into gumpaste in minutes. I have compiled the recipe along with all the tips and tricks to handle it in my new eBook available at amazon. So if you are interested in making the perfect fondant at home, then try my eBook. Will share the links below. Click on the image to buy if you are from India.
For US readers check it at https://www.amazon.com/dp/B06XWLGPWY
For UK readers check it at https://www.amazon.co.uk/dp/B06XWLGPWY