See How And Why She Uses A Head Of Celery To Decorate This Cake

Making a cake with fondant causes me a lot of stress. Me being the perfectionist that I am I need that fondant to be the smoothest I can get it, which usually takes me a few hours, at least that is what it feels like. Which is why I usually do not decorate with fondant, however after watching her decorating tool I just needed to try it to really find out if it worked as well as in the video. And I am happy to tell you that the roses really turned out beautiful.  Who knew using a head of celery would come in so handy when decorating a cake.

Besides how the cake looks, the cake itself really is delicious. There are times when I am in the mood for a simple cake to have with my coffee or tea, which this Madeira Cake is perfect for this occasion. However, you can really use this stamp technique with any of your favorite cake recipe.

2 sticks (8oz/225g) butter, at room temperature
1 cup (8oz/225g) sugar
4 eggs, beaten
1 ⅔ cups (8oz/225g) all purpose flour
3 teaspoons baking powder
Buttercream frosting (1/2 recipe will be enough)
Fondant Recipe (1/2 recipe will be enough)

For the decorating
Pink/Red Food dye
Green Food dye
Sponges (make up or kitchen sponges)
Elastic bands

In a large bowl, cream together the butter and sugar until light and fluffy and pale in color.
While the machine is running, slowly pour in the beaten eggs bit by bit until full incorporated.
Mix together the baking powder and flour. Turn the machine on low and mix in the flour until just incorporated. Take care not to beat the mix once the flour is added or it can toughen your cake.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake at 350oF/180oC for roughly 35 to 40 mins or until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To decorate the cake: Prepare your cake buy filing it and covering it in buttercream frosting. Keep in the fridge until needed
Roll out the Fondant to ⅛ inch thick and lay it over the cake. Cut off the excess fondant leave some excess to work make it it covers the whole cake.
Cut your celery roughly in half. It should looks like a rose. If you want to add or take off a few stalks feel free to. You can easily it on by wrapping an elastic band around the celery.
Place your food dye in two bowls. Dip your sponge into the food dye and then onto your celery. Try printing on a piece of paper a few times so you are happy with your stamp.
When stamping on the cake don’t leave the stamp on too long or you might mush your imprint. I like to roll the stamp.
For the leaves bind two small celery stalks with an elastic band and stamp them in between the roses.
Store your cake in the fridge. Before eating let it sit at room temperature for an hour.
Decorate the cake up to 24 hours advance & enjoy!

Source; Gemma Stafford