Flip Cake Tutorial:

Flip Cake is becoming more and more popular, usually used in weddings and some competitions, but in the home baking, there are also a lot of people start to play with flip cake, and some of them do it especially well. Flipping sugar can turn the edible cake into any shape as you wish, and some of them are also very realistic, which greatly enriches the pattern of the cake. So how do you learn how to make a flipping cake when you're new to it?

Materials: 3 eggs, 80 grams of powdered sugar, 90 grams of low gluten flour, 5 grams of water syrup, 36 grams of milk, 23 grams of cream.

Step 1

Separate the egg whites from the yolks, and add the sugar to the egg whites in stages.

Step 2

Whisk until you can pull out the beaters and the surface has small curved hooks, and put the egg whites in the refrigerator.

Step 3

After the butter is softened, add the sugar and beat.

Step 4

Add the egg yolks to the mixture in small batches, add one to the mixture and then add the next.

Step 5

Add milk in batches and whip.

Step 6

Sift in the low-flour and toss to form a homogeneous batter.

Step 7

Mix the egg whites with the egg yolks.

Step 8

Pour the batter into a six-inch round mold.

Step 9

After the oven is preheated, place the cake in the middle layer, start the upper and lower tube heating mode, and bake at 170 for 32 minutes, remove from the oven and let cool.

Step 10

Spread a thin layer of buttercream frosting on the top of the cake, this is to make the icing stick to the top of the cake, and also to make the cake taste better.

Step 11

Roll out the white piping gel into a large sheet, the diameter of which should be larger than the sum of the length and height of the cake's surface. Roll out the sugar crust for the wrapped surface at once, otherwise the lack of length cannot be remedied.

Step 12

Carefully cover the surface of the cake with the white icing, and carefully make the icing fit on the surface of the cake, which can be done with the help of a special smoother for fondant.

Step 13

After shaping the cake, cut off the excess crust at the bottom with a knife. Finish off by tidying up the details.

Step 14

Using a round mold, cut out round pieces from the colored sugar crust.

Step 15

As shown in the photo, glue the different colored rounds, alternating in different colors, to the top of the white sugar crust with sugar water.

Step 16

Use the sunflower flip candy mold to press the shape on the yellow sugar crust.

Step 17

Place in a round container, such as a small bowl, and allow the icing to dry and set.

Step 18

Take a small dollop of white icing, knead it into a round shape, press it onto the top of a mesh sieve, and stick it in the center of the flower to form a complete flower.

Step 19

Using a leaf mold, press the shape onto the green sugar crust, using a plastic knife to press out the veins of the leaf.

Step 20

In the center of the cake, place a few irregular ovals kneaded in black fondant to mean stones, arrange the dried and hardened flowers high and low in the center, insert the leaves and arrange them under the flowers, using the sticky water as an adhesive to hold them all in place on the surface of the cake.