MARATHON THEME CAKE /EGG LESS CHOCOLATE CAKE TOPPED WITH FONDANT TOPPERS.

Yesterday was a memorable and beautiful day for me.My full family ran the JIO Indore marathon, Me and my husband completed 21 kms half-marathon and for the first time both my daughters completed 10 kms in a very good time ..My happiness is on cloud nine.
When your kids doing something special your happiness is always increased.

Astha’s kitchen is super excited to celebrate a family run and this cake is the best way to express my love for them.
Finally they got the fruits of their hard work.
Here I present my Marathon theme cake.
Happy me.

Idea courtesy…Internet .

INGREDIENTS:

All purpose flour (maida)2 cup
Butter (unsalted 1/2 cup
Milk powder 1/2 cup+1/3
Powdered sugar 1 Cup
Coco powder 2 Tbl sp
Baking powder 2 tsp
Baking soda 1 and 1/4 tsp
Coffee powder 1/4 tsp (heaped)
Milk 1 cup
Curd 1/2 cup
Water 1/2 cup
vanilla essence 1tsp
Whipped cream 2cup
Red fondant
White fondant
Blue fondant
Yellow fondant
Edible pan
Green food color 3,4 drops
Chocolate chips

Note…All ingredients should be at room temperature.

INSTRUCTIONS:

Grease and Dust the cake tin(the process of applying a thin layer of butter to the tin and then coat it with Maida is called grease and dust). This process ensures easy removal of cake.
Take a round pan, apply butter all over the inside part of it, sprinkle Maida and rotate the pan as you rotate a steering wheel when you drive a car. Tap the pan on the back and dust off the excess flour.
Mix flour with baking powder, soda, coffee and cocoa powder and sieve it thrice.
(Why thrice?
One, by sieving thrice all ingredient will mix together nicely.
Two, sieving will incorporate air to the maida.)
Take a bowl, add soften butter and sugar, beat until light
Now add milk powder and curd beat thoroughly. Add essence.
Add Sieved flour (with baking powder and soda, coffee and cocoa) gradually with milk and water and fold the batter with the help of a spatula. Do not beat much at this point.
Pour this batter into a greased cake tin and tap the pan twice on your kitchen counter to release air pockets.
Preheat the oven at 180*, bake it for 45-50 minutes. To check, insert a toothpick in the middle of the cake if it comes out clean, it is done.
Take it out from the oven, let it cool for 8-10 minutes in the pan and then invert it on the wire rack for about one hour and let it cool completely.
TIME FOR CAKE DECORATION:
When cake is cooled completely, Put a dab of frosting on the cake stand Dab a couple tablespoons of frosting on the stand before putting down the first cake layer. This will prevent the cake from sliding.
Place the first cake layer on the stand
Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.
Spread the frosting just beyond the edge of your cake
Using the spatula, start in the middle of the cake and spread the frosting evenly over the top and just past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake.
Place the second layer top-side down
Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check that it is level and centered.
Use 1 to 1½ cups of frosting for the second layer
Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the edges. If you get crumbs in the frosting, simply scrape the dirty frosting off your spatula into a separate bowl.
Frost the sides in sections
Think of the cake in quarters and tackle one-quarter at a time, turning the cake stand as you go. Aim to get the cake covered with frosting first.
Smooth out the frosting or create any look you like.
Now you have a blank canvas for decoration!!
Take 3tbsp whipped cream in a bowl and add green color .fill it in a piping bag with grass nozzle.
make a border with both up and downside.
I made marathon medals and bottles from fondant one day before, using edible sketch pens I wrote my daughters name on it.
Put some choco chips in a row for road effect.
Tadaaaaaaaaaaaa……My cake is ready ..

NOTES:

Always wait for both your cake and your frosting to reach room temperature. This may take several hours of waiting, but is necessary for a completely smooth cover of frosting.

If you are leaving your cake to cool on the counter, place a slice of regular sandwich bread on the top of the cake. This will keep it moist and protect it from going stale.