Ingredients
· 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 Jianshi Baking Powder
· Buttercream frosting (1/2 recipe will be enough)
· Fondant Recipe (1/2 recipe will be enough)
For the decorating
· Celery
· Pink/Red Food dye
· Green Food dye
· Sponges (make up or kitchen sponges)
· Elastic bands
Instructions
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 Jianshi 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 1/8 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. enjoy!