Cake Kurma Raya – Icing and Fondant

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Here is a short tutorial on how to make the perfect buttercream that is able to withstand the tropical weather, and brief and easy way to decorate your cake with ready to use fondant. This is part two of the Cake Kurma Raya recipe.


50 gram egg whites
100 gram caster sugar
150 gram French butter, cut into cubes (chiller temperature)

1. Place a KENWOOD mixing bowl over water bath.
2. Pour in egg whites and sugar, whisk until sugar is dissolved.
3. Transfer the egg white mixtures to a KENWOOD mixer, and attach with a balloon whisk.
4. Whisk until medium peak.
5. Add in butter cubes and keep mixing until butter is incorporated with meringue. Transfer the buttercream into a pipping bag and get ready to pipe.

1. Round cutter
2. Geometric cutter
3. Round plunger
4. Craft knife
5. Alphabet cutter
6. Ruler
7. Rolling pin

2 eight-inch dates cake
1 recipe Swiss Meringue Buttercream
700 gram white rolled fondant
100 gram green rolled fondant
1 set mosque decoratives
some gold color
60 gram pitted dates, chopped

1. Trim off the top protruding parts of two cakes, spread buttercream on top of one cake.
2. Sprinkle with chopped dates.
3. Stack with the second cake. Crumb coat the two cakes with buttercream until smooth.
4. Divide the white fondant into three parts, roll the green fondant into mini cigarolls, slowly incorporate the green rolls into white fondant.
5. Knead together to create marbling effect.
6. Roll the fondant to 12-inch diameter.
7. Cover the crumb coated cake with the fondant.
8. Trim off excess fondant. Line with any patterns desired.
9. Decorate the top part with mosque design.

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest





Hidden Sugars: What You Need to Know

A granola bar contains nearly as much sugar as a can of coke: welcome to the world of hidden sugars. It’s fair to say that Singaporeans enjoy eating more than just about anything else. But with one in nine people suffering from Type 2 diabetes, it’s clear that our love affair with food is not always healthy. But diabetes is entirely preventable through a good diet and exercise. There’s no reason we can’t have our chilli crab and eat it …

Food Forest Farm: Permaculture in Commercial Farming

For Khoo Peng Keat, the name “Food Forest Farm” is a reminder that the farm should function like a forest. It also reflects Khoo and Food Forest Farm co-founder Billie Tan’s backgrounds in permaculture and interest in sustainable living. Permaculture is when “every little thing, every plant works together and is productive,” says Khoo. The combination of two words, “permanent” and “agriculture”, the practice was sought as a solution to the unsustainability of conventional annual agriculture. A design based on …

Brown Rice and Quinoa Loaf Bread (Vegan and Celiac Friendly)

Making this bread had been a mission more complicated than we would have anticipated. Because we were trying to create a version of gluten free bread that was free of eggs but would rise normally and retained its softness and moistness inside. After several attempts, we had successfully achieved a recipe that could pass on as loaf bread itself, with the additions of quinoa and brown-rice of course.

Share on facebook
Share on twitter
Share on google
Share on pinterest