Children like to eat fudge cakes. What problems should be paid attention to in the process of making sugar crust of fondant cake? In the process of making the sugar crust of fondant cake, it should be noted that sponge cake can be used as the cake body, and the ratio of egg: flour: oil: sugar is basically 2: 1: 1. Egg whites and yolks can be stirred separately or together. Candied flowers can be made by mixing fondant and gambes1:1. Protein sugar powder can be mixed according to the ratio of protein: butter: sugar powder 1:2:4.

The fondant cake originated in France and matured in Britain. The fondant cake is more durable than the cake decorated with whipped cream. Beautiful, three-dimensional, easy to shape, large modeling space. It is the most popular cake abroad, and it is also the most commonly used cake for weddings and anniversaries. So, how is the fondant cake made?

First, make a cake body. Separate the egg whites from the yolk and pour them into a clean bowl. Pour the egg yolk directly into a container filled with oil, add a quarter of sugar to the egg yolk mixture and stir well. Add the sieved low-gluten flour and flour salt in three times, and stir and mix evenly. Add sugar to the egg whites and stir with an electric mixer until there is a small vertical tip. Pour one-third of the egg white into the egg yolk mixture and stir well, then pour the egg yolk mixture into the rest of the protein. Gently stir from bottom to top, stir evenly, pour into the mold, put into the oven preheated to 180 degrees, and bake the middle and lower layers for 40 minutes.

Second, make sugar flowers. First, spread the powdered sugar evenly on the chopping block, and stick the pink pigment on the syrup with a toothpick. Knead the syrup evenly into the desired color, roll it into a large round piece with a rolling pin, and take out the corresponding sugar flower with a small five-petal flower mold. Take out the corresponding sugar flowers with a big five-petal flower mold and prepare all other sugar flowers in the same way. Take out the stamen in the middle of the sugar flower with an orange pen tip, then soak the small round head in honey and put it in the middle.

Third, make protein sugar. Weigh protein, powdered sugar and butter, and put them into a container and mix them evenly. Mix them into egg white icing and spread it on the surface of the cake.

Fourth, the last flower. Prepare the required sugar paste, roll it into large round pieces with non-stick fritters, cover it on the cake, cut off the extra edges and corners, and clean it up. Put the sugar flowers on the sugar paste on the surface of the cake and you can finish it.