The body of the fondant cake must be made using American cake making methods, using the most natural ingredients such as fresh eggs, imported cream and fresh milk required for making fondant cakes, and even adding healthy fresh ingredients. Fruit or dried fruits and vegetables pickled in imported brandy - a solid, delicate and rich texture, with a variety of mellow fillings; whether it has a sweet fruity aroma or a rich chocolate flavor, it is very enjoyable to eat.

Main ingredients

150 grams of low-gluten flour

Accessories

300 grams of eggs

Seasoning

How to make fondant cake

Distribution of required materials

Cake (8-inch cake + 6-inch cake) 150 grams of cake flour, 150 grams of salad oil, 300 grams of eggs, and 300 grams of sugar 150 grams, 5 grams of vanilla powder, a small amount of salt

Fondant: 160 grams of sugar paste 20 grams of sugar paste

Meringue: 200 grams of powdered sugar, 100 grams of butter, 50 grams of egg whites

Ingredients: pink pigment, orange pigment, coffee pigment puff (sugar powder + cooked corn starch) pearl sugar

1. Separate the egg white and egg yolk, and beat the egg white into a clean basin without water or oil. , beat the egg yolks directly into the container with oil, add a quarter of the sugar to the egg yolk mixture, and stir evenly

2. Add the sifted low-gluten flour and salt in three additions; 4. Stir evenly

3. Add sugar to the egg whites in batches and beat with an electric mixer until white foam

4. Add a few drops of white vinegar and continue stirring; 7. Until a small vertical tip can stand up in front of the mixing head

5. Pour one-third of the egg whites into the egg yolk mixture and stir evenly, then pour the evenly stirred egg yolk mixture into the remaining egg whites

6. Gently stir the mixture from bottom to top, pour into the mold, and place in a preheated 180 degree oven, middle and lower layers, for 40 minutes

7. First Use a sugar puff to spread the powdered sugar surface evenly on the chopping board to avoid sticking during the following operations; use a toothpick to stick the pink pigment to the sugar paste

8. Knead evenly to the desired color and use a non-stick dough Roll the stick into a large round piece, and use the small five-petal flower mold to take out the corresponding sugar flowers

9. Use the large five-petal flower mold to take out the corresponding sugar flowers, and use the same method to cut all other candies. The flower is ready

10. Take a large sugar flower and place it on the operating sponge. Use a small round head to press it at the center point to make it slightly sunken. Use the large round head here to press on each petal of the flower. Use the middle point to drag outwards

11. Then roll the round head along the edge of each petal. Arrange the large-petaled plum blossoms slightly and clump them toward the middle to make them more three-dimensional

12. After placing the small five-petal flower on the sponge, use the round head to drag from the middle of the flower to the outside of each petal. After dragging, use the round head to press in the middle and it will clump together.

13. In the same way, prepare the large and small plum blossoms initially. Use a pen to add orange to draw the stamens in the middle.

14. In the same way, draw all the stamens. Then dip a small round tip into some honey and dot it in the center

15. Place a small amount of pearl sugar in the center for decoration, then take a piece of sugarpaste and roll it into a long strip, then cut it into a small section

16. Roll the stamens into an oval shape with a pointed top and a rounded bottom. Use the same method to make other stamens for later use

17. Weigh the egg whites, powdered sugar and butter into a container and mix them evenly.

18. Mix into meringue, and spread the meringue on the surface of the cake

19. Prepare the required lavender sugar paste, and roll it into a large round shape with a non-stick rolling pin slice

20. Cover the cake body, cut off the excess corners, and tidy it up

21. Prepare the brown sugar paste required for the tree trunk, and roll it into a long and thin strip< /p>

22. Apply meringue on the reverse side and stick it to the cake body

23. Glue other branches as you like, and paste the plum blossoms and buds on them

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24. Roll the blue, lavender and orange sugarpaste into thin strips; 48. Twist it into a twist and stick it to the bottom of the cake to form the edge of the cake.