You must knead it evenly on your hands before kneading the sugar mass, otherwise it will easily fail. Note: Sugar flowers dry out very easily, so be sure to wrap them tightly with plastic wrap or airtight bags at all times. As long as they are slightly exposed to air, they will harden quickly.

It is recommended to divide the sugar flowers into many portions, wrap each portion individually with plastic film, and only use one portion at a time to ensure that the remaining fondant will not be lost due to repeated opening and wrapping. The water dries out, thus reducing unnecessary wear and tear. Sugar blossoms are white sugar paste that can be mixed with food coloring to change the color.

If necessary, after air-drying and setting, you can use a dry brush to dry-brush the color powder, or dissolve the color powder with edible alcohol and use it as a wet-brush color. Sugar flowers, made of a variety of materials, are the main decorative materials used in making fondant cakes. It originated from the British art cake and is a favorite cake decoration among Americans.

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Preparation method:

Dry Pez sugar flower is a kind of sugar dough, but the texture is a little different from fondant, and it can be made more delicately The sugar flowers are a bit like porcelain when dried, brittle and brittle to the touch. Sugar flowers dry faster than fondant, so the speed of making sugar flowers is also relatively faster. All unused dry pez materials must be sealed and stored to prevent them from drying and hardening. ?

Add a thickener to the meringue to make the frosting form a dough, which is commonly used to make sugar flowers. Because it contains protein, it dries very quickly. It can be quickly shaped when making sugar flowers, which saves time in operation. For novices, this quick-drying feature may make shaping difficult, requiring more practice to get the hang of it. ?

You can buy ready-mixed powder in some places. Just follow the instructions on the package, add water and knead it into a ball. In terms of use, gumpaste made with fresh egg white icing is more malleable, but it dries faster, so novices should consider using it.

Reference for the above content: Fondant-Baidu Encyclopedia