CAKE...Measure n weigh all your ingredients. Sieve your flour n baking powder n set aside.

Grease n dust your baking tin.

Pre heat your oven to 160 degrees.

In a mixing bowl, add margarine n whisk abit.

Add sugar n continue mixing till both bond n sugar dissolve completely.

Add eggs one by one as u mix.

Add strawberry essence n mix.

Add milk little by little as you fold in your flour. Do it lightly till you attain the right consistency (Dropping consistency).

Pour the batter in the baking tin n put it in the oven if possible at the centre shelf.. Can as well use jiko or gas.

Bake for 45 mins or until a skewer inserted inside come out dry n clean.

Mean while be working on your fondant.

FONDANT....Sift the icing sugar in a plastic bowl. Make a well in the middle n set aside.

In another bowl, add your measured cold water, sprinkle gelatin on top, let it settle for a minute.

Add your glucose in that bowl with water n gelatin.

Add in the same bowl, vanilla essence, glycerine, white fat tho i tried blueband n it worked.

Put little water in a sufuria n put in the small bowl with those named ingredients n stir the contents until all mix together.

Pour that mixture in the well that you made in the middle of icing sugar.

Using your hands, mix them well until everything come together. Knead as if your making chapati dough.

Continue adding icing sugar to make your fondant firm n soft to work with.

Transfer the fondant in a cornstarch floured surface n continue kneading till you attain a smooth kind of elastic dough/ fondant.

If adding colour, do it at this point.

The fondant can also be kept for later use.