Ingredients

• 125g Unsalted Butter
• 300g Caster Sugar
• 3 Eggs
• 20g Cocoa Powder
• 1 tablespoon Red Food Coloring
• 190g All Purpose Flour
• 125ml Buttermilk
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• ½ teaspoon Baking Soda
• 1 ½ teaspoons White Vinegar
• 200g Strawberry Jam
• 200g Fondant

Tools

• Oven
• Microwave
• Cooling rack
• Pastry brush
• kCook Multi
• Kcook bowl
• Small bowl
• Small bowl
• Medium bowl
• Demisphere mold

Method

1. Pre-heat oven - 170°C
2. Grease a clean demisphere mold then set aside
3. Fit midi blade to kCook bowl
4. Add unsalted butter and caster sugar to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl with filler cap fitted
7. Mix with filler cap fitted - 2 min, speed 7
8. Then add egg to the kCook bowl
9. Mix with filler cap fitted - 2 min, speed 7
10. Add cocoa powder and red food coloring to a clean small bowl
11. Mix with tablespoon until combined
12. Transfer content of small bowl to kCook bowl
13. Mix with filler cap fitted - 1 min, speed 7
14. Then add all purpose flour, buttermilk, vanilla extract and salt to the kCook bowl
15. Mix with filler cap fitted then scrape bowl - 2 min, speed 5
16. Mix with filler cap fitted then scrape bowl - 30 sec, speed 5
17. Mix with filler cap fitted - 30 sec, speed 5
18. Add baking soda and white vinegar to a clean small bowl
19. Mix with teaspoon
20. Transfer content of small bowl to kCook bowl
21. Mix with filler cap fitted - 2 min, speed 5
22. Spoon content of kCook bowl into demisphere mold
23. Bake - 25 min, 170°C
24. Turn out onto cooling rack and let cool
25. Shape then set aside
26. Add strawberry jam to a clean medium bowl
27. Heat in microwave until runny - approx 10 sec
28. Brush until covered and let cool
29. Knead fondant on the jam
30. Roll out into logs
31. Decorate
32. Brush gently until covered
33. Serve