Painting: You can use brushes, pigments, and pigments to paint the cake surface to make it look like a painting.
Fondant Cakes (Fondant Cakes) originated from British art cakes and are now a favorite cake decoration technique in the United States! Fondant with excellent malleability can be shaped into a variety of shapes and perfectly display the fine features. The artistry of the shapes is unparalleled and fully embodies the perfect combination of personality and art. Therefore, it has become today's The mainstream in cake decorating! With its luxurious, exquisite and unique fashion elements, fondant cakes are not only used for wedding banquets, but are also widely used for anniversaries, birthdays, celebrations, and even as gifts between friends! Whether it’s a large fondant cake or fondant cupcakes, they all attract people’s attention.
Main ingredient: 150 grams of low-gluten flour
Accessory ingredients: 300 grams of eggs
Seasoning salad oil: 150 grams of salt, a little sugar, 150 grams of vanilla powder, 5 grams of fondant, 160 grams of fondant 200 grams of powdered sugar, 200 grams of butter, 100 grams of egg whites
How to make fondant cake
Distribution of required materials
Cake (8-inch cake, 6-inch cake) 150g cake flour, 150g salad oil, 300g eggs, 150g sugar, 5g vanilla powder, small amount of salt
Fondant sugar: 160g sugarpaste 20g sugar paste
Meringue: 200 grams of powdered sugar, 100 grams of butter, 50 grams of protein
Ingredients: pink pigment, orange pigment, coffee pigment puff (sugar powder, cooked corn starch), pearl sugar
1. Combine the egg white and egg yolk Separate, beat the egg whites into a clean basin without water and oil, beat the egg yolks directly into a container with oil, add a quarter of the sugar to the egg yolk mixture, stir evenly
2. Then Add the sifted low-gluten flour and salt in three batches; 4. Stir evenly
3. Add the sugar to the egg whites in batches and beat with an electric mixer into 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 white into the egg yolk mixture and mix evenly, then stir Pour the even egg yolk mixture into the remaining egg whites
6. Stir gently from bottom to top to mix evenly, pour into the mold, and place in a preheated 180-degree oven, with the middle and lower layers. 40 minutes
7. Use a sugar puff to spread the powdered sugar evenly on the chopping board to avoid sticking during the following operations; use a toothpick to stick the pink pigment to the sugarpaste
8 .Knead evenly to the desired color, roll it into a large round piece with a non-stick rolling pin, and 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 of sugar flowers, prepare all other sugar flowers in the same way
10. Take a large sugar flower and place it on the operating sponge, press it down at the center with a small round head, and let it dent slightly. , use the big round head to drag outwards from the middle point of each petal
11. Then roll the round head along the edge of each petal, and slightly arrange the large-petal plum blossom. , toward the middle, so that it is more three-dimensional
12. After placing the small five-petal flower on the sponge, also use the round head to drag from the middle of the flower to the outside of each petal, and then drag it again Use a round head to press in the middle, and it will clump together
13. In the same way, prepare the large and small plum blossoms for later use, and use a pen to add orange to draw the stamens in the middle
14. Draw all the stamens in the same way, then use a small round head to dip some honey in the center.
15. Place a small amount of pearl sugar in the center for decoration, then remove a piece of sugarpaste and knead it into a long shape. Cut the strip into a small section
16. Roll it into an oval-shaped stamen with a pointed top and a rounded bottom. Use the same method to make other stamens for later use
17. Combine the egg whites, powdered sugar and butter Weigh them 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 Use a non-stick rolling pin to roll the sugar paste into a large round piece
20. Cover the cake body, cut off the excess corners, and tidy it up
21. Prepare the tree trunk required of brown sugar paste, roll it into a long and thin strip
22. Apply meringue on the reverse side and stick it to the cake body
23. Glue other branches as you like , paste the plum blossoms and flower buds on top
24. Roll the blue, lavender and orange sugar paste into long and thin strips; 48. Twist it into a twist and stick it to the bottom of the cake to surround the cake. side.