Fondant
Appropriate amount
Ingredients for Cranberry Muffin Cake:
Milk: 80g Vegetable Oil: 30g Cranberry Dried Fruit: 40g 1. The cranberry dried fruit I use is sweetened and ready to eat. Therefore, the amount of sugar added can be adjusted accordingly. If using unsweetened cranberry dried fruit, increase the white sugar appropriately. 2. Take a large bowl and pour in the milk. 3. Add vegetable oil (if you prefer less oil, you may reduce it by approximately 5g). 4. Add the egg. 5. Stir evenly with a whisk. 6. In another large bowl, sift in the low-gluten flour and baking powder, then add salt and sugar.7. Add dried cranberries (chopped) and stir until evenly distributed. 8. Pour mixture from step 7 into step 8. When dry and wet mixtures are not combined, they can each be stored for extended periods. However, once combined, they must be baked immediately; otherwise, the muffin’s rise may be affected. 9. Stir only until the dry ingredients are fully moistened. At this stage, the batter will appear rough and lumpy. Do not continue mixing. 10. 1. Immediately fill the molds to 1/2 to 2/3 full, smooth the surface (for fondant use; for regular baking, leveling is optional), and place into the preheated oven for baking. 2. If making the cake base alone, decorate the surface with additional dried cranberries. 3. Bake at 200°C in the middle rack for approximately 25 minutes. At around 20 minutes, test with a toothpick to check if fully baked; specific time depends on your oven. 11. Allow to cool and dry. 12. Various fondant tools for DIY creations. 13. Design patterns according to personal preference. This is a gift from a friend to her boyfriend, expressing love through a special method.
