Ingredients :-
Cupcakes
250g butter
230g fine white sugar
2 teaspoons cake emulsifier (ovalette)
4 large eggs
240g self-raising flour, sifted
60g condensed milk
2 tablespoons fresh milk
1 tablespoon vanilla essence
1. Preheat oven at 190°C. Fill cupcake pans with paper cases that are 6-cm wide and have strengthened sides.
2. Using an electric mixer, beat butter, sugar and cake emulsifier until fluffy. Add eggs, one at a time, beating well after each addition.
3. Fold in flour, stir to combine. Add condensed milk, fresh milk and vanilla. Stir to mix well.
4. Spoon batter into prepared paper cases until ⅔ full. Bake for 25 mins or until done. Allow cakes to cool then turn out on a wire rack to cool completely before decorating.
Royal Icing
½ egg white
½ teaspoon lime juice
120-130g icing sugar, sifted
Fondant
30ml hot water
½ tablespoon gelatine powder
60ml corn syrup
½ tablespoon glycerine
1 tablespoon vegetable shortening
450-500g icing sugar, sifted
Icing sugar, extra
2-3 drops light green, dark green and brown colouring
1. To prepare royal icing, place egg white in a clean, grease-free bowl. Add lime juice and icing sugar, beating well after each addition. Beat until mixture is thick.
2. When icing holds its shapre and is not watery, spoon into piping bags attached with desired nozzle. Set aside.
3. To prepare the fondant, mix hot water and gelatine in a saucepan. Set aside for 5 mins.
4. Place pan over a gentle fire and stir until gelatine dissolves. Add corn syrup, glycerine and shortening. Remove from stove. Stir until shortening melts. Allow mixture to cool slightly. Add icing sugar a little at a time, stirring well to combine until it becomes too stiff to stir.
5. Sprinkle extra icing sugar on a smooth work surface. Knead the fondant, adding more sugar if necessary, until a smooth pliable dough is formed. Divide the fondant into 2 portions.
6. Roll one portion into 3mm thickenss and use a fluted cutter to cut into 26 rounds. Set aside.
7. Using the prepared icing bag and nozzle, spread royal icing on cupcakes. Place a fluted-fondant round over it.
8. Divide the other portion of white fondant into 3. Set aside one portion for the lemang and two for the ketupat.
9. To make the ketupat, add light green colouring to one, dark green to the other. Cut into 1-cm wide strips. Shape a small piece of fondant as base. Alternate light green and dark green fondant to make a ketupat design, covering the base completely. This makes 13 ketupat.
10. To make the lemang, shape a small amount of white fondant into a amount of green fondant to a thickness of 1mm. Slightly wet white cylindrical fondant with water. Cover with green fondant and trim to required length (4cm). Cut into 3 parts (one part at 2.5cm, the reat at 0.5cm).
11. Using a small brush, colour green fondant with brown colouring to look like bamboo. Arrange on top of the cupcakes. This makes 13 lemangs.
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