How to bake Fondant Cake?

For butter cream, cream butter and sugar with electric beater. Add vanilla essence and beat with beater for 15-20 minutes more till increase volume. Freeze cake before cutting it will help to avoid crumbled. Put palm on cake top and cut with zigzag long knife into 3 layers and spread prepared butter cream between all cake layers. Cover cake with butter cream thick coat evenly from every side, level with help of scrapper refrigerate the cake for 1 hour to set. For Fondant: Add water in a pan with gelatin stir spoon and dissolve on double boiler on stove. Now add glycerin, corn syrup and oil in gelatin and mix with spoon to incorporate. Now grease a wooden spoon with oil and pour gelatin mixture in to 750 gm of icing sugar and mix with spoon. Then apply oil on both hands and knead to form dough for 15 to 20 minutes or until sets. Save a little portion to make fondant flower add little gel color between fondant rub and mix with both hands. Use scale and take width and height of your cake. Sprinkle corn flour on surface of counter and roll out fondant with help of rolling pin. Roll out carefully with a light hand that fondant could stay away from cracks. Now take out cake from fridge and lay the rolled out fondant sheet on cake. First press fondant from top of the cake then come on sides if any bubble appears then prick gently with pin point. Lift fondant from lower edge and press with another hand to remove elephant feet, press lightly for smooth skirting from every side. Cut extra fondant with knife from the edges and trim edges with hand. Roll out flower with cutter and paint gel color stick on cake with glue.

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