My first ever attempt at marshmallow fondant. It turned out okay. not great. this is a pass is my books.. and italian buttercream wasn't the buttercream fluffiness i was after.. =X =X

so i'm gonna say to everyone tomorrow "look, eat at ur own risk.". LOL. jks. (i think)

Anyway, to Grandma and Mum and the aunties tomoz, HAPPY MOTHER'S DAY!

Yield 1 x 10-inch round

Ingredients:
5 eggs
1 C flour
1 C icing sugar
2 T cornflour
1 t baking powder
1 t vanilla
1 t coffee essence
2 T instant coffee, dissolved
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and salt at least 3 times.
3. Beat eggs and sugar until very thick and increase in volume, about 5-10 minutes.
4. Add vanilla, coffee and coffee essence and beat until combined.
5. Gently fold in sifted flours so as not to let air escapte.
6. Pour mixture into tin and bake 30-40 minutes until skewer comes out clean.
7. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
8. Cut into 3-4 layers.

Filling:
600 mL thickened cream
1 t coffee essence
1-2 t instant coffee, dissolved
1/4 C icing sugar

Method
1. Beat sugar and cream until whipped.
2. Beat in coffee essence and instant coffee until combined.
3. Spread over layers and decorate.