Materials:

Cake body: 65g of low-flour, 30g of butter, 30g of milk, 40g of sugar, 3 eggs

Buttercream Frosting: 100g of butter, 150g of light cream, 30g of powdered sugar

Cake Decoration: Flip Sugar, Dried Pace, and Food Coloring in moderation

Practice:

Cake Body

1, melt butter in hot water, add milk and stir, add egg yolks and stir, add sifted low-flour cut evenly and standby.

2. Add sugar to egg whites and beat until stiff peaks form in 3 batches, then mix with egg yolks in two batches and pour into a 6-inch mold. Put it into the preheated oven at 170 degrees. Bake at 150 degrees Celsius for 50-55 minutes. Remove from the oven and let cool (two cakes baked together).

Buttercream Frosting

1: Soften butter at room temperature and beat with powdered sugar, then add room temperature light cream in 3 batches, each time beating smoothly before adding the next. 2: Cut the cooled cake into 4 slices, spread buttercream frosting on them and overlap them, then smooth the whole cake with the buttercream frosting, and put them in the refrigerator to cool overnight. 3: Add buttercream frosting on the top of the cake, then add buttercream frosting on the top of the cake.

Decorate the cake with dry paisley with a little coloring to make the flowers, and use the flipping sugar to cover the surface for decoration.