Beautiful to Suffocate [lace Fondant Cake]

Name: Beautiful to Suffocate [lace Fondant Cake]
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 40g Sugar; 90g Low-gluten flour; 25g butter; 36g milk; Some Fondant paste; 27g Lace mix powder

by yiniwener

4.6 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

I have been a lace control since I was a child. No matter it’s clothing or furnishings, I can’t escape lace. When I discovered that there is such a wonderful thing in the world, “lace fondant cake”, I loved it deeply when I saw it. I used it, but because it is so exquisite, so exquisite, and noble, that I dare not try it and touch it. Today, in order to give my girlfriend a birthday gift, I thought about it, this gift is the most suitable, and the work has begun.
This is the first time I have made fondant, let alone lace fondant cake. For me, it was a major test. Sugar lace, the temperature and humidity must be just right, too wet, not forming at all; too dry, it will dry out. Every step tests me, for fear that every little detail will affect the effect of the finished product.
The little lace fondant cake is really breathtakingly beautiful. "

Ingredients

Beautiful to Suffocate [lace Fondant Cake]

1. Make cup cakes (Steps: 1-5) Separate the egg white protein, add the white sugar to the egg white three times and beat with an electric whisk.

2. Add the egg yolks and beat them evenly with an electric whisk,

3. Sift in the low-gluten flour twice and beat it evenly.

4. Pour the melted butter and milk into the cake batter, cut and mix evenly.

5. Pour into a paper cup, preheat the oven to 160 degrees, heat the middle layer up and down, and bake for 30 minutes.

6. Making lace, steps (6-10). Add 30 grams of boiling water to 27 grams of lace premix powder. Use an electric whisk to beat at high speed until the egg white is in a wet foaming state.

7. Spread the lace paste on the lace mold with a spoon and hang it evenly with a scraper. It should be applied several times without leaving any gaps, otherwise it will break when demolding.

8. Place it in a dry and ventilated place and let it dry naturally. It won’t stick to your hands and can be easily demolded. Remember: don't expose it to the sun. I made it at 8 o'clock, and only demoulded at 2 o'clock in the afternoon. The room temperature was about 23 or 4 degrees.

9. To demold, this step is even more critical. Carefully make a gap on the edge of the lace mold, and then tear it apart carefully. Be patient, then place it upside down on the table and press the left hand gently with a scraper. Tear open the lace mold.

10. Sugar lace that has been demoulded.

11. Put the fondant paste at room temperature and knead it with your hands until it is soft like an earlobe. Then stick a little pigment paste with a toothpick and apply it on the fondant paste.

12. Knead the pigment paste on the fondant cream evenly.

13. Use an anti-stick rolling pin to roll the fondant cream into a pancake.

14. Put it on the quilt cake, use scissors to cut off the extra part, and fit it on the edge of the cake.

15. Use scissors to reduce the flowers on the sugar lace.

16. Spread a little water on the cupcakes, just a little bit is fine. Then glue the flowers on the cupcakes.

17. Make fondant rose flowers. Steps (17-22). Sprinkle with powdered sugar to prevent stickiness, and rub the fondant paste into a strip.

18. Cut it into even pieces with a knife.

19. Use your thumb to grind it into thin slices.

20. Take one of them and roll it up as a flower core.

21. Then take another one, wrap it outside the flower core, don't pinch tightly at the closing, then add the next one, and so on, finally pinch all the petals tightly, use the fondant tool to move the petals out. A simulated rose.

22. Cut the bottom flat with scissors.

23. Make fondant bows. Steps (23-25). Take a small piece of fondant paste and roll it into a pancake with an anti-stick rolling pin. Cut into long strips with a knife.