Minion Cake

Minion Cake by Sarosh Pirwani (Sugar Love)
The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn

Barbie Doll Cake

Fondant Doll Cake

1. Bake a cake in a Barbie doll cake pan.
2. Apply butter cream icing over the cake.
3. Colour the fondant with your desired colour.
4. Roll fondant round big enough to cover the entire doll’s lower body.
5. Create flares by tugging tissues under the fondant.
6. Fix in the doll in the centre.
7. Dress the doll’s upper body.
8. Decorate the Doll with you desired decorations.

Barbie Doll Cake by Anam Masood

Christmas Cake with Marzipan, Fondant and Royal Icing

Ingredients for Christmas Cake:


For Cake:

6 oz (175gm) unsalted butter
8 oz (200gm) brown sugar
3 eggs
8 oz (200gm) flour
½ tsp baking powder
3 oz blanched almonds, chopped
1 tbsp ginger powder
1 tsp mixed cake spice
1 tsp cinnamon
1 pound 9 oz (700gm) of dried mixed fruit :
200gm black currants, large and tiny
100gm brown sultanas (munnaqa)
300gm golden raisins
100gm orange peel, washed and dried
2 oz red glace cherries, halved, washed and dried
Fresh Zest of 1 orange
100 ml (4oz) fresh orange juice
To add after baking:
Fresh Orange juice as required
Apricot jam as required for brushing over the cake.

Method :

Put sugar, butter, currants, raisins, sultanas and cherries with orange juice in a pan and slowly boil uncovered. 

Cool, add eggs once mixture is cold or it will curdle. 

Fold in cinnamon, flour, cake spice, orange zest, baking powder, ginger powder, chopped almonds, mix well and pour in a 9” tin. 

Tin should be greased and double lined on base and sides as well. 

Level the top of the cake with a spoon dipped in hot water. 

Bake at 150C for 45 minutes, turn down oven to 140C and bake for 1 more hour or 1 hour 15 minutes, or until skewer comes out clean. 

Cool cake in tin overnight. Do not remove paper or cake from tin. 

The next day, poke the cake all over the top with a skewer and slowly feed in fresh orange juice. 

Wrap well in foil and keep outside. 

A week before using the cake, peel off the papers and pierce again and feed with orange juice. 

Place cake on a cake board 2 inches bigger than the cake. 

Blend apricot jam and sieve it to remove any fruit and brush all over the cake. Meanwhile, roll out the marzipan in between 2 sheets of cling, press down on cake. Smooth surface with your hands or cake smoother. 

If any excess marzipan is left, trim it. 

Let marzipan dry for a few days before applying the fondant icing. 

Make the fondant and roll in between two sheets of cling, icing sugar may be used to prevent it from sticking. 

Brush marzipan layer with orange juice and gently place fondant over cake. 

Smooth edges and trim any extra fondant. 

Let dry overnight. 

Do not add any decorations immediately. 

Do not refrigerate. 

On the sides of the cake, where the board is showing, apply Royal Icing, as it will immediately dry up, quickly smooth with a spatula, use the remaining royal icing as a glue to paste decorations on the fondant once dry. 

Tie a colourful ribbon around your cake. 

If desired, decorate the top with fondant decorations.

Christmas Cake with Marzipan, Fondant and Royal Icing by Zarnak Sidhwa

Fondant Icing

Fondant Icing

Ingredients
Icing sugar, sifted 500gm
Liquid glucose, warmed 1 tbsp
Glycerin 1 tsp
Egg white 1-1 ½

Method
In a bowl, mix 500gm icing sugar, glucose, 1 tsp glycerin and add gradually 1-1 ½ egg white till it turns into a soft ball. 

Knead 10 minutes till smooth and brilliant white. 

Add more icing sugar if mixture is sticky. 

Use immediately.

Note:
- Keep covered in cling wrap so that it doesn't dry out.
- If dry, just knead well again and it will be good to go. 
- Don't keep in fridge.
- Doesn't have a long shelf life because it has raw egg. 
- Can make it a day ahead to use.

Fondant Icing by Zarnak Sidhwa

Fondant Icing

Ingredients
Icing sugar 1/2 kg
Glycerin 1 tsp
Liquid glucose 1 tbsp
Egg white 1

Method
Sift icing sugar twice, add in it add 1 tsp glycerin, 1 large tbsp liquid glucose, warmed a bit, 1 egg white and knead till a stiff dough forms, wrap in cling and store - make this fondant today.

Fondant Icing

Ingredients for Fondant Icing:
Icing sugar, sifted 500gm
Liquid glucose, warmed 1 tbsp
Glycerin 1 tsp
Egg white 1-1 ½

Method:
In a bowl, mix 500gm icing sugar, glucose, 1 tsp glycerin and add gradually 1-1 ½ egg white till it turns into a soft ball. 

Knead 10 minutes till smooth and brilliant white. 

Add more icing sugar if mixture is sticky. 

Use immediately.

Fondant Icing by Zarnak Sidhwa