1. Prepare 6-inch heavy oil pound cake. (For specific methods, please refer to my previous recipe: fragrant chocolate cake)
2. Take an appropriate amount of fondant, rub a little white oil on the palm of your hand, and knead the fondant until it is soft and easy to roll.
3. Use a rolling pin to roll out the fondant cream. The diameter should be larger than the diameter of the cake plus the height of both sides.
4. Spread the fondant carefully on the cake and smooth it with a spatula.
5. Use a knife to scratch off the excess fondant at the bottom of the cake
6. Add some blue food coloring to the remaining fondant
7. Knead evenly until you reach the desired color.
8. Roll the blue fondant into a long strip, squash it and cut it into a thickness of about 1.5 cm, the length of which is enough for a round of the cake.
9. Brush the bottom edge of the cake with a thin layer of pure water with a small brush, and wrap the blue band around the bottom edge firmly.
10. Go and make a few more disc buckles and stick them on the cuff of the blue band just now.
11. Take a small amount of dry peas, rub white oil on the palm of your hand, knead it and roll it out to form a flower shape.
12. Lightly press the edge of the petals to make it more three-dimensional.
13. The blue pigment is mixed with a few drops of pure water, and the small embroidered brush is stained with blue water to draw lines on the edges of the petals.
14. Glue the large, medium and small petals in turn and put them on the cake.
15. After all the petals are installed.
16. Use a small brush with blue pigment water to draw leaves and vines on the cake.
17. Finished product
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Attach a picture of the fondant paste used
24. Dry peas is used for flowers and shapes, and it is plastic.
