Big White Fondant Cake

Big White Fondant Cake

1. Make the pound cake first. The pound cake is a firm cake body, which is more suitable for making fondant cakes. The softened butter is poured into an egg-beater to beat the butter, and then add the fine sugar to beat the sugar and butter to blend completely.

2. Add the eggs in portions, each time an egg is added until it is completely fused with the butter, and then another egg is added. (Remember to add small amounts several times to avoid separation of egg oil. I add the eggs in the recipe into eight times). After the butter is fluffy, add the sifted low-gluten flour (forgot to take pictures in this step).

3. Stir the butter and flour evenly (be careful not to over-mix).

4. Pour into a buttered six-inch round cake tin, and shave the surface slightly. (You can cut a round oil paper as big as the mold at the bottom of the round mold in advance to facilitate demoulding)

5. Put it into the preheated oven, bake the middle layer at 180 degrees for 40 minutes, and cover with tin foil after the surface is satisfactory.

6. Stick a non-stick toothpick with a bamboo stick when it is out of the oven and it will be fully cooked.

7. Let it cool and remove from the mold, and cut off the uneven cake on the top.

8. Place the cake on the silicone mat and mark the size.

9. Put a little bit of white oil on the silicone pad. The white oil is frozen hard in cold weather. You can put it in your hand and cover it for a while before it melts.

10. Take an appropriate amount of fondant paste, and use a toothpick to glue an appropriate amount of pink pigment into the fondant paste. Don't add too much pigment at a time, take a little at a time.

11. Knead evenly until the color is satisfactory.

12. Sprinkle an appropriate amount of starch on the silicone pad.

13. Apply an appropriate amount of white oil on your hands. Roll out the fondant cream with a rolling pin.

14. The diameter should be greater than the diameter of the cake plus the height of the sides.

15. Spread the fondant carefully on the cake,

16. I don't have a trowel, so I use my hands and a stainless steel round chopsticks to help smooth the surface and sides. (This process should be slower, not rush)

17. Use a pizza hob to scratch off the excess fondant from the bottom of the cake.

18. Tear off the excess fondant paste.

19. Add some pink pigment to the excess fondant paste. Make the sideband of the cake.

20. Knead evenly until the color is satisfactory.

21. Roll the fondant into a long strip, squeeze it, and roll it out to a length enough for the cake.

22. Use a hob to cut into a width of about 1.5 cm. Cover the remaining fondant paste with plastic wrap and keep it for later use.

23. Put the cut sideband on your hand.

24. Brush the bottom of the cake with a thin layer of pure water with a small brush.

25. Wrap the sideband around the bottom edge and stick it firmly.

26. Take a piece of dry pez, knead it softly, and make a white body, limbs and head. And assemble the limbs.

27. Take another small dry pisces and put an appropriate amount of black pigment on it.

28. Knead well.

29. Pinch out two small circles and press flat to make big white eyes, and another small straight line. Put them on Dabai's face respectively.

30. Use toothpicks to secure Da Bai's head and body.

31. Dabai's body is ready.

32. Make the red and black pastes into the abbreviations of "I LOVE YOU" respectively. And squeeze it, roll it out.

33. Take some of the white dry pez and put it in a large white mold. (If there is no mold, you can also directly make a bow, or some other shape, which is also very beautiful.

34. Take it out after pressing it with your hands.

35. Use clean water to stick to the junction of the side straps. Refer to the main picture and put Dabai's body and the words "I LOVE YOU" on the cake body with clean water. (Because of the Meitian system, I uploaded this process map countless times, but I couldn't upload it. I had to make it up by myself) The big white fondant cake is finished~

Tips:

1. The eggs of the pound cake are best to choose room temperature. If the eggs are iced and put in the butter, it is easy to separate the egg oil.