Classical Chocolate Cake Base 50g Light Cream

45g Butter 55g Caster Sugar

15g Cocoa Powder 140g Dark Chocolate

3 Eggs 35g Low Flour

Buttercream Frosting 150g Unsalted Butter

Powdered Sugar 75g Decorative Frosting

1 Egg Whites Half Approx. 60g Powdered Sugar 225g

Corn Syrup 3g

Accessories

Flavored Sugar Decorating Ingredients: Flip Sugar Cream Moderate

Imported Red and Green Vegetables A little each Decorative Sugar Beads Moderate

Mini-Flavored Sugar Cupcakes Step-by-Step Instructions

1. 1. Preparation Steps: Chocolate Coins Chopped. Soften butter at room temperature and cut into small pieces. Cocoa powder, low gluten flour mix sifted. Separate egg yolks and whites. (Place the egg whites of the beating basin note that must be free of water and oil.)

2. 2. 2. light cream, cut pieces of butter, chopped dark chocolate over water heating and stirring to dissolve into liquid, 3 egg yolks added in 3 times, stirring well. ( At this time open the oven preheating, up and down heat 150 degrees)

3. Proteins in small batches with sugar whipped to wet foam, that is, when you lift the whisk to bring up the egg white will have a small curved groove.

4. Take one-third and chocolate yolk paste cut mix well, and then pour back into the meringue mix well.

5. Sift in the blended low-flour and cocoa powder; cut and mix well.

6. Pour the batter into a piping bag and cut into cupcakes. Each filled to 8 points full can be.

8. Beat the egg whites in a beaters bowl at medium-high speed until thick peaks form, add the sifted powdered sugar at once and beat at low speed, then add the corn syrup and beat at medium speed for about 5-7 minutes until the frosting forms stiff peaks. Then divide into small containers and add coloring one at a time to mix out the desired color, and place in a laminating bag.

9. Soften the commercially available sugar paste, add red coloring one by one to mix the preferred color and knead until uniform. Roll out to a thickness of 0.5cm and press into shape with a round lace mold of the right size.

10. Also knead the green sugar paste well and press it into the flip candy mold to make the desired flower shape.

11. Paste together the flipping candy skins, and then use the icing in the laminating bag to write and draw decorations.

12. Soften unsalted butter at room temperature, add powdered sugar and whip, spread a thin layer on the surface of the cake, cover with the decorated icing and press flat.

13. The decorated cake is shown in the picture.

14. The overall finished dessert table.

14.