CAKE DECORATING CLASS JAY PEE ACAIN

CREAM CHEESE POUNDCAKE

Ingredients

• 1 1/2 cups unsalted butter, room temperature

• 1 bar (8 ounces) cream cheese, room temperature

• 2 1/2 cups sugar

• 6 large eggs

• 3 cups all-purpose flour

• 2tsp baking soda

• 1 teaspoons salt

Procedure

-Preheat oven to 325 degrees.

-With an electric mixer, beat butter and cream cheese until smooth.

-Add sugar; beat until light and fluffy, about 8-10 minutes.

-Add eggs, two at a time, beating well after each addition.

-With mixer on low, add dry ingredients (flour, baking powder and salt) in two additions, beating until just
combined.

- Line two 8”x3” cake pans with baking paper. pour in batter. pans on work surface to eliminate any large
air bubbles. - Bake for 30-45minutes or until golden and a toothpick inserted in the centers comes out
almost clean.

-Cool in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
ROLLED FONDANT

Ingredients

• 1Tbsp Clear& Unflavored Gelatin

• 1/4cup Cold Water

• ½ cup Liquid Glucose

• 1Tbsp Glycerin

2Tbsp Vegetable Shortening

• 2tsp Tylose

• 7-8Cups Sifted Powdered Sugar

Procedure

Bloom gelatin into the cold water for 5minutes or until set.

Put on top of the double broiler. Cook over low fire until mixture is totally dissolved and clear.

Add liquid glucose, shortening and glycerin. Stir over low heat.

Add tylose into 4cups powdered sugar. Make a well in the center of the powdered sugar.

Pour liquid mixture into the sugar. Stir with wooden spoon, and then mix by hand.

Knead until smooth and pliable. Gradually add remaining powdered sugar, knead until elastic.

Rest sugar dough at least 8hours or overnight before using.