Name: Velvet Cake with Fondant
Prep time: 85 min
Cook time: 45 min
Yield: 12
Ingredients: 2 1/2 cups flour; 1/2 tablespoons salt; 2 tablespoons cocoa powder; 1 1/2 cups sugar, refined; 2 eggs; 115 grams butter, at room temperature; 1 teaspoon vanilla essence; 2 teaspoons food coloring; 1 cup whipping cream; 1 teaspoon baking soda; 1 teaspoon white vinegar; fondant, marbled marshmallow; 4 1/2 cups marshmallows, in a double boiler; 30 milliliters water; 2 1/2 cups icing sugar

Preparation

40 mins

45 mins

Medium

Preheat the oven to 170ºC. Grease and flour a 16 x 26 mold. Sift flour, salt, and cocoa in a bowl. Beat butter until fluffy, add sugar and eggs one by one without stopping beating. Add vanilla. Mix food coloring and cream just out of the refrigerator. Using a mixer on low speed, add the flour and cream with the coloring to the mixture, alternating (flour, cream, flour in three batches). Previously mix baking soda and vinegar and add at the end and mix very well. Marshmallow Fondant: Melt the marshmallows and water in a double boiler. Let it cool for one or two minutes. Add powdered sugar gradually. Knead slowly on the table. Obtain a smooth, soft paste. Refrigerate in a plastic bag for one hour.