So, I was requested to make a cake by my auntie, for an evening leading up to her son’s wedding. So, I decided to make a mhendi cake ( Henna night cake), as it was a busy week at work, thought would try and do something easy and simple.
So started off with making a 2 round (approx 9″) white sponge cake (Recipe below), I then allowed to cool and put away in a air tight tub until the following night.
Next night, I levelled out the cakes slightly ( by trimming off the tops), then jammed with homemade strawberry jam. Then made a nice think layer of butter cream frosting ( recipe below), and sandwich the cakes together. Then cover the cake in a thin layer of frosting so that the fondant icing sticks.
With left over frosting, add a little brown food colouring to mimic the mhendi/Henna colour.
Colour ( what ever you like, I picked sky blue) and roll out shop brought fondant icing, and cover cake.
Now I used a stencil for the main pattern on the top, and 2 little stencil’s on the side, and created a freehand one in the middle on the sides with brown butter cream frosting.
And that’s it! Piece of Cake right?!
Cake- per round
6oz Golden Caster sugar
6oz self rising flour
splash of milk
vanilla extract 1 tsp
1.5 tsp baking powder
All in one mix ( I used my Kenwood Titanium Kitchen Chef – have said how much I love this machine!!), you just bung it in and mix it up, pour into a cake tin and bake for 30mins at 180c.
Butter cream Frosting
100g butter ( unsalted ideally)
splash of milk ( about a table spoon)
1 tsp of vanilla extract
Icing sugar ( lots of it)
Brown colour paste/gel
First- beat together the butter, milk and vanilla, then slowly start adding the icing sugar a little at a time, keep adding until it peaks ( fairly stiffly).