Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder not dutch processed
- 3 large eggs at room temperature
- 1 3/4 cups sugar plus 2 tbsp
- 2 teaspoons vanilla extract
- 1 1/2 cups low fat milk warmed to 80 F
- 3/4 cup vegetable oil
- cooking spray
- 2 cake 8-inch round, pans
- 3 tablespoons raspberry preserves
- 3 tablespoons warm water
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 5/16 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup softened butter
- 1 pound confectioners' sugar 450 grams/ 1/2 bag
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- cake turnable, optional
- 24 ounces fondant white, in white
- luster dust in silver
- violet Wilton , gel color
- gum paste Peony
Nutrition
- Calories : 1030 calories
- Carbohydrate : 150 grams
- Cholesterol : 150 milligrams
- Fat : 46 grams
- Fiber : 3 grams
- Protein : 9 grams
- SaturatedFat : 19 grams
- Sodium : 550 milligrams
- Sugar : 94 grams
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