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Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)


Ingredients

For the Vanilla Cake:

750ml Snowflake Cake Wheat Flour

15ml Snowflake Baking Powder

500ml castor sugar

250ml oil

10ml vanilla essence

2ml salt

4 eggs

For the Buttercream Frosting:

1 cup (250g) butter

8 cups (1kg) icing sugar

2 tbsp (30ml) milk

2 tsp (10ml) caramel essence

Food colouring of your choice

For the Decorations:

2kg Fondant

Fresh roses

Printed image: The Great Gatsby

Gold airbrush liquid

Tip: If you do not have an airbrush use a gold lustre mixed with vodka or clear essence to paint on fondant.

Method

    For the Vanilla Cake:

  • Preheat the oven to 180°C.
  • Grease and line three 12cm round cake pans.
  • Beat sugar and eggs until light and fluffy.
  • Stir in oil and vanilla essence.
  • Sift together Snowflake Cake Flour, Snowflake Baking Flour and salt.
  • Add the sifted dry ingredients alternately with the milk.
  • Pour into lined pans.
  • Bake for 25 minutes.

    • For the Buttercream Frosting:

  • Beat softened butter or margarine with an electric mixer for 1 minute on high speed until creamy. 2.Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
  • Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
  • Divide the icing into batches and create your favourite colours with the food colouring.
  • Then pipe swirls onto your cupcakes.
  • Decorate with funfetti and edible pearls and enjoy!

    • Decorate:

  • Level the cooled cakes and sandwich with buttercream. Leave in the fridge to set for a few hours.
  • Knead the fondant and roll it thin.
  • Cover the cake and use a smoother to smooth the edges.
  • Polish the fondant well.
  • Pipe on the geometric design.
  • Airbrush or paint the fondant-covered cake in gold and finish with fondant pages, and roses.


Preparation Time: 15 minutes | Cook Time: 10 minutes


Ingredients

For the Cupcakes:

750ml Snowflake Cake Flour

15ml Snowflake Baking Powder

250g butter

500ml castor sugar

10ml Vanilla essence

4 eggs

2ml salt

200ml milk

For the Buttercream Icing:

125g butterr

500g icing sugar

10ml milk

For the Decorations:

  • 500g Black fondant
  • 500g White fondant
  • Gold decorating pen

    • Method

      For the Cupcakes:

    • Preheat the oven to 180°C.
    • Line the muffin tray with cupcake holders.
    • Sift together Snowflake Cake Flour, Snowflake Baking Powder and salt.
    • Beat the butter and castor sugar together until light and fluffy.
    • Add in eggs and vanilla essence. Beat well.
    • Stir in the sifted dry ingredients and milk.
    • Pour the batter into muffin cups and bake for 15 minutes.

      • For the Buttercream Frosting:

    • Add all ingredients to a mixing bowl.
    • Add in lemon juice.

      • For the Decorations:

    • Pipe buttercream rosettes onto cooled cupcakes.
    • Roll out fondant to about 3-4mm thick and using a round cutter, punch out discs slightly smaller than the diameter of your cupcakes.
    • Using a gold decorating pen, add your design or wording to each disc, then when dry, place dried fondant disks onto cupcakes using a little icing to stick the discs to the cakes.


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