Butter Round Cake Ingredients Recipe Eggs 400 units of weight Sugar 200 units of weight Flour 200 units of weight Vanilla powder a little Butter sauce 600 units of weight Sugar water 200 units of weight Brandy 50 ml Canned pineapple 50 units of weight Canned oranges 50 units of weight Canned white cherries 50 units of weight Chocolate sugar 25 units of weight A little bit of food. Preparation 1: Wash and peel the eggs, put the egg mixture into a stainless steel pan, add the sugar and vanilla powder, and beat it with a shaker to make it puffy. Pour the flour into the egg mixture pot, mix well, pour into a round iron circle mold lined with white paper (iron circle mold height 6 cm, diameter 25 cm), flatten, sent to 180 ℃ oven, bake for about 30 minutes, the surface of the golden brown, elasticity of the hand press that is cooked. Remove from oven and place on a board lined with white paper to cool. 2: Soften and stir butter sauce. From it, one tenth of it into the red, mix it well, put it into a paper roll with a flat flower mouth, and squeeze it into a small flower on the lid of a clean beer bottle (the bottom edge of the bottle lid is soldered with a 6-centimeter nail to make it easier to squeeze the flower with your hand), and send it to the freezer to freeze hard and stand by. 3: Take out the churned butter sauce 50 units of weight, blended into the green and stirred evenly, packed into the greaseproof paper roll, with scissors on each side of the tip of the paper roll cut a knife, in order to prepare for the extrusion of flowers and leaves with. 4: Remove the white paper from the cooled cake, cut off the edges with a knife, and split the cake into two slices from the center. Spread the bottom slice with a layer of brandy water and a layer of butter sauce. Pair the upper and lower slices, align them, stick them together, pour a layer of sugar water over them and spread a layer of butter sauce on them as before, spreading evenly and leveling them. Fill a paper roll with a spout with the rest of the butter sauce and squeeze a pattern on the top. Arrange the small red moonflowers. Use the paper roll with the green butter sauce to squeeze leaves on both sides of the flower. Garnish with canned fruit. Melt the chocolate candies over heat, fill small paper rolls, and squeeze black line lace randomly around the top. 5: Crumble the leftover cake mix and stick it around the round cake. Use scissors to cut a piece of greaseproof paper 3cm larger than the circumference of the cake and place it under the cake. Butter Sauce Raw material: 350 units of butter 150 units of sugar 150 units of water 150 milliliters Mix sugar and water together, simmer on the fire, and then use after cooling. Put the butter into a vessel and stir it with a wooden churn until it becomes fluffy and white. Pour the sugar water slowly, while pouring the sugar water, while stirring the butter, the full sugar water into the mix, stir well that is to become 600 units of weight butter sauce. Quality standards Soft and crisp, sweet flavor, rich wine flavor, beautiful pattern.