Concentrate 30 gm
Maida 134 gm
Sugar 145 gm
Cocoa powder 15 gm
Salt 1/2 tsp
FAB venila essence, 1 tsp
Water 135 gm
Oil 18 gm
Cake gel 6 gm
Amul cream 100 gm
Dark chocolate 200 gm
Blueberry crush 100gm
Take a bowl, and beat water and cake gel for 30 seconds.
Add semi commercial premix beat at low speed first 2 minutes ,The higher speed for 2 minutes
Add oil and essence beat at low speed
Bake at 180 C for 30 minutes
After cooling the cake properly, keep it in the fridge for 1 hour
Heat the Amul fresh cream well, then cut the dark chocolate thin and mix it well.
Keep it in the fridge for half an hour to set again.
Then remove the top cake layer of and turn it downwards.
Then there is no need to put a lot of ganache into it.
It is equally ganache that both the cakes stick together , Fondant cakes mostly don't have ganache.
Then leave it at room temperature to set for half an hour.
For 1 kg cake 350 gm fondant,
fondant and roll it out as thin as it should on the cake.
then put on the cake, Apply it well with the help of the fondant tool.
And decorations 🎀
Take care of visual monitoring on baking tome and baking temperatures.