Hello, Thirty-six Food Strategies has the answer for you.

The fondant cake you mentioned is a small dessert that is mainly popular abroad and is rarely eaten in China. If you personally feel like it, it is not difficult to learn this, and there is nothing bad about it.

Fondant cake is particularly malleable, even more so than fresh milk and cream. Can be shaped into any shape you imagine.

The main raw materials are: low-gluten flour, auxiliary ingredients: eggs, seasonings: salad oil, salt, sugar, egg white, butter, powdered sugar, vanilla powder, and most importantly: fondant.

The method is as follows, for reference only:

1. Separate the egg white and egg yolk, put them into a clean water-free and oil-free basin, and put the egg yolks directly into the oil. In a container, add a quarter of the sugar to the egg yolk mixture and stir evenly. 2. Add the low-gluten flour and salt to the sieve three times. Mix well 3. Add sugar to the protein and stir into white foam with an electric mixer. 4. Add a few drops of white vinegar and continue stirring; 7. Until the mixing head can stand on a small vertical point 5, pour one-third of the protein into the egg yolk mixture, stir evenly, then pour the evenly stirred egg yolk mixture into the remaining protein 6, gently work from bottom to top Stir gently, pour into the mold, and place in the middle and lower layers of the preheated 180-degree oven for 40 minutes. 7. First, sprinkle the powdered sugar evenly on the cutting board to avoid sticking during operation; use a toothpick to stick the powdered sugar paint on the Apply the syrup 8. Knead it evenly until it reaches the desired color. Use a non-stick stick to roll it into a large circle. Use a small five-petal flower mold to take out the corresponding sugar flowers. 9. Use a large five-petal flower mold to take out the corresponding sugar flowers and prepare them in the same way. For all other sugar flowers 10, take a large candy flower and place it on the surgical sponge, use a small round head to press down on the center point to make it slightly concave, use a large round head to drag outward from the center point of each petal 11, and then Roll the round head along the edge of each petal, and slightly comb the large petal plum blossom to make it more three-dimensional. 12. After the small five-petal flower is moved on the sponge, the round head is also used to remove it from the middle of the flower. Drag to the outside of each petal. After dragging, use a round head to press it in the middle. It will form lumps 13. Use the same method to prepare large and small plum blossoms for later use. Use an orange pen to draw the pistils in the middle. 14. Use the same method to add all the flowers and pistils. Draw it out, then dip a small round head in honey and place it in the middle. 15. Decorate the center with a little pearl sugar. Then roll a piece of syrup into a long strip and cut it into a small strip. 16. Roll the other pistils into round shapes at the top and bottom. oval-shaped pistil, as a spare 17. Weigh the protein, powdered sugar and butter, put them into a container, and stir evenly 18. Mix the meringue, and then apply the meringue on the surface of the cake 19. Prepare the lavender paste you need, Use a stick to roll it into a large round shape 20, cover the cake, cut off the excess corners and arrange them 21, roll the required brown butter into thin strips 22, apply meringue frosting on the back of the cake, and then stick it on 23. Attach other branches to the cake at will, and attach the plum blossoms and buds to it.

The basic method is here. You can pay attention to the Thirty-Six Strategies of Food, exchange and learn together, and wish you good luck