Lemon Butter Cake + Home made Fondant

I went for Cake Decoration class last Saturday...and below is the art piece result from the class, also the recipe given by the instructor.
Let me know if you have anything to ask, or any recipe to share :)


Lemon Butter Cake
Ingredients:-
220g butter
120g castor sugar
3 eggs (grade A)
170g self raising flour
30g low protein flour
grated zest and juice of 1 lemon (~ 90grams)

Method:-
1. Sift all dry ingredients together.
2. Cream butter and sugar till light and fluffy.
3. Add in eggs one at a time and mix until well combined.
4. Add in flour and juice alternately.
5. Add in lemon zest and mix well.
6. Bake in preheated oven at 160 deg C for 50-55 mins or until cooked.
7. Leave cake in tin for 10 mins before turning out onto wire rack to cool completely.

Home Made Fondant
Ingredients:-
A - 155 g water
- 40g (4tbsp) gelatine
B - 155 g water
- 400 g granulater sugar
- 110g liquid glucose
- 1 tsp glycerine
- 1 tsp cream of tartar

110g shortening
1.5kg icing sugar (sifted(
cornflour ( for dusting/kneading fondant)

Method:-
1. Dissolve gelatine in water (A) over hot water.
2. Grease sides of saucepan lightly with shortening.
3. Place sugar, liquid glucose, glycerine, cream of tartar and water into saucepan.
4. Stir over medium heat until sugar dissolves and boils. Boil on high heat until 116 deg C (240 deg F) or until soft ball stage is reached (about 4-5 mins of high heat).
5. Remove from heat and cool for 5 mins. Add shortening and gelatine.
6. Add icing sugar 1 cup at a time and stir after each addition. It will be a thick paste when all the sugar is added.
7. Whisk til paste is light and white.
8. Allow to cool before storing in airtight container. Leave overnight before use.
9. Knead in cornflour to get the right consistency.

Good luck in trying :)