Last night's class was quite interesting we learnt how to work with fondant. As we prolonged through the night my arm was shouting that's it. As we had to purchased store bought fondant we have to knead a lot more so it is workable than comes the rolling process. For future reference I think I have to use a large and heavy rolling pin. My cake divider wasn't impressive at all cause it came with the kit all folded up and I had to iron it. The creases on the plastic sheet didn't quite ironed out and my fondant came out creased :( as I rolled out onto my cake. So here it is not perfect but ok. Under all this cover..
Martha Stewart's Banana Bread
1/4 lb (1 stick) room temperature
1 cup sugar
2 eggs
11/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas (I used 3 - 6 inches long bananas)
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped walnut or pecans (omit)
Preheat oven to 350F, butter 9 x 5 x 3" loaf pan. I use a 9" square pan. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs beating well. Sift the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts and pour into the pan.
Bake 1 hour until a cake tester comes out clean. turn out onto a rack to cool.
Note: I lined the baking pan with greased wax paper. So it guarantees the cake will slide off the baking pan.
