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Red velvet fondant cake
Red velvet fondant cake

Before you jump to Red velvet fondant cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not other drinks. Soda and coffee, when ingested in moderation, aren’t that bad. Getting all your hydration from them is a terrible idea. Ingesting water instead of other types of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend exclusively on water ingestion.

There are a whole lot of things that contribute to your getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Make sensible choices every day is a great start. A suitable amount of physical activity each day is also critical. Don’t overlook that health isn’t only about just how much you weigh. You need to make your body as strong as possible.

We hope you got benefit from reading it, now let’s go back to red velvet fondant cake recipe. To cook red velvet fondant cake you need 7 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Red velvet fondant cake:
  1. Provide For fondant:
  2. Use 1 kg Icing sugar
  3. Get 1/4 cup Water
  4. Use 1 tbsp Gelatin
  5. Provide 1/2 cup Glucose
  6. Provide 1 tsp Flavor
  7. Use Pink food colour 1/4 teaspoon(add till you get desired color)
Instructions to make Red velvet fondant cake:
  1. For the red velvet, use my red velvet recipe from this group. Pour the water in a stainless steel bowl and sprinkle the gelatin. Leave for around 5 mins
  2. Put a big sufuria with water on a source of heat and let it boils. Place the stainless steel bowl in the sufuria and let it float in the boiling water
  3. Stir and add glucose then stir till it's dissolved and plain. Add the flavor and stir
  4. Pour icing sugar in another bowl and remove a handful to help when kneading
  5. Make a hole in the icing and pour the wet contents. Place it on a table and Knead till it's well formed.
  6. Add your food colour and knead till it's all incorporated. I used pink food colour
  7. Store in a zip lock bag and put in a closed container overnight.
  8. Use it the next day and if it's too firm, use a little glucose syrup to soften it.
  9. Take your red velvet cake
  10. Roll out the fondant and place on the cake
  11. Decorate as you desire
  12. An inside look after it's cut

I've always been a big fan of Red Velvet Cake, and my absolute favorite RVC comes from Piccadilly's Cafeteria. Their version is very dense and moist and full of tangy, buttermilk flavor. They used to put pecans in the icing, but they stopped doing that because of nut allergies and law suit threats. You might remember Dominique as the winner of our Pumpkin Recipe Contest with her Paleo Pumpkin Streusel Muffins and we invited She didn't disappoint and here are her Paleo Red Velvet Fondant Cakes. Easy, chocolaty, with that red velvet flavor and color so many of us love.

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