Simple perfection! Try this at home for an easy, yet adorable way to decorate your home baked confections. Simply tint your fondant using gel based colouring, and roll into tiny sprinkles using your fingertips. Allow 48 hours for drying and store in an airtight container/bag at room temp until use.
I used this exact technique last night after baking a "personal pan" birthday cake for my brother... no chance he'll be sharing this one!! I used a deliciously tender orange butter cake, and whipped up a batch of milk chocolate mousse for the filling. The icing? Old fashioned buttercream (see recipe below!) Use it sometime... it makes a perfectly light, sweet and creamy topping.
Old Fashioned Buttercream: 1 cup whipping cream, 2 teaspoons of best pure vanilla extract, 4 tablespoons of all purpose flour, 1 cup unsalted butter, 1 cup superfine sugar, 1 pinch of sea salt.
Whisk flower, cream and vanilla in a saucepan over medium heat for one minute. Remove from heat. Place plastic wrap directly over the cream's surface and set aside to cool. Whip butter and sugar into oblivion. Add cooled cream mixture to butter and add a pinch of salt. Continue whipping the icing until it thickens.
This icing is quite soft, and won't hold up to much decorating. Try this for your most delicious, imperfect and rustic cakes.
HAPPY BIRTHDAY THOMAS!!!
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