Simple preassure cooked cake

Ingredients:

Maida: 150g
Baking powder: 1 tsp
Baking soda: 1 tsp
Unsalted Butter: 75g
Egg: 1
Milk: as req.
Castor sugar( powdered sugar): 150g
Vanilla essence: 1 cap

Icing

120g unsalted butter
300g icing sugar
1/2 tsp vanilla essence
Food coloring (optional)

Fodent( clay like formation)

Castor sugar:300g
unsalted Butter: as req.
Colour ( optional)


Preparation:

In a bowl, sieve maida, baking powder and baking soda. Mix in the castor sugar. Mix well, add butter and egg and vanilla essence. mix it very well. Add req. amount of milk, so tat the backer seems to be in a form that it lazily drips from the spoon. When this consistency is attained, mix the bacter thoroughly for at least 1/2 an hour continuously. When done and if you wish your cake to be of a different colour add them or if you wish it to be multicoloured divide the backter in the number of colours you want to mix. Add different colours to each bowl, mix and keep aside. In a pressure cooker, put a base( vessel base) in it. and heat the cooker on high for 10 min, without lid. By the time. take your cake mould and butter it and then dust it with mida. Our in the colour you wish to have at the bottom and then pour the different couloured backetrs one by one. When done, Place this inside the pressure cooker on the base. Reduce the flame to sim. Remove the gaskit and the whistle of the pressure cooker and close the lid. Let it be for 45 minutes. In the middle you may have a burning smell but it will eventually go. Also please note never to keep on removing the lid to have a peek as this will make the cake to fall or flatten from the middle. When done, off the flame and let it be for 10 more minutes. Then take the cake and poke a knife into it, if it come out clean overturn the cake and refrigerate it to make it ready for icing.

Icing:

Sieve icing sugar to break lumps. In a separate bowl, cream butter till soft. Add icing sugar, a little at a time, beating continuously. Add vanilla and continue beating until icing is creamy and fluffy.Color as you wish.

Fodent:

In a bowl take the castor sugar.If you powder the sugar at home make sure it has become a dust form. This is a must. Then add a little colour, butter and mix it. keep adding butter till you can form a boll of it like a dough. Make sure not a drop of water falls in this. Your done here.

Decorating the cake:

Now after refrigerating the cake for say 30 min to 1 hour, the cake is perfectly ready for icing. Take a knife and place you cake on such a surface that all sides are accessible, like on the upside down bottom of a vessel etc. Then take the icing and spread evenly on the cake. this may take a while. then when done. take the fodent make your desired shapes as you make in a clay. place it and refrigerate the whole cake for say 15 min to 30 minutes and your cake is ready to be presented.