Creative Fondant Cake One Plus One

Creative Fondant Cake One Plus One

1. 5 eggs (240g) into the egg-beater bowl, 120g sugar is poured into it

2. Pour a proper amount of water into the skillet, move the egg beater to the skillet, turn on a low heat, and heat up while stirring with a manual whisk

3. Disconnect the hot water when the egg liquid temperature reaches 40 degrees

4. Whisk the egg liquid at high speed with an electric whisk

5. Dispatch until you lift the egg beater and draw an "8" on the surface. The traces can be kept within a few seconds without disappearing.

6. Sift in half of 65 grams of low-gluten flour and mix thoroughly with a rubber spatula.

7. After mixing well, add the remaining 65 grams of low-gluten flour and continue to mix well with a rubber spatula. Remember not to mix in circular motions to prevent defoaming.

8. Pour 30g corn oil, 30g milk and 1.25g salt powder into a small bowl

9. Whisk with a manual whisk until milky (that is, emulsified milk)

10. Take a small amount of cake batter and pour it into the emulsified oil and milk, and mix it evenly, then pour it into the bowl of cake batter and mix evenly

11. Pour the mixed cake batter into an 8-inch mold and shake it a few times to shake out the big bubbles in the cake batter

12. Put it in the middle layer of the oven preheated at 180 degrees, and bake for 35 minutes

13. Insert it with a toothpick after it is out of the oven. If the toothpick is clean, the cake is already cooked. After cooling, it will be removed from the mold.

14. Add a few drops of coffee pigment to the fondant paste and knead it into a coffee color ball

15. Roll out on the silicone mat with a rolling pin

16. Mix the lemon juice and powdered sugar into the binding liquid of the fondant cake, use a brush to brush on the surface and around the cake

17. Cover with brown fondant and flatten it with a flattener

18. Press lightly around with your hands to help the fondant adhere to the cake, and then use a round knife to trim the excess fondant at the corners

19. Take a clean plastic stick and insert it into the cake and tilt it to the right at an angle of 30 degrees

20. Roll out the leftovers with a rolling pin

21. The rolled fondant is covered with plastic sticks and inserts to help the sticks be firmer

22. Use fondant cream to adjust various colors, round in equal amounts, and squash it slightly like rainbow candy

23. After making it, the glue made by dipping in lemon juice and powdered sugar is all pasted on the plastic stick and the cake to make it look like it is poured. In addition to the rainbow candy made with fondant, I also put it in the packaging The skittles in it, and finally put the candy bag on

24. Finished picture

25. Pink fondant name bag: follow the above method to make an eight-inch sponge cake, cut into a rectangular shape with a serrated knife

26. Stir the lime juice and powdered sugar and mix it into a fondant cake binding liquid, and brush it on the cake with a brush

27. Add a few drops of pink pigment to the fondant paste to make pink fondant

28. Roll out with a rolling pin

29. Cover the cake body coated with mucus

30. Flatten the surface with a flattener

31. Press lightly around with your hands to help the fondant adhere to the cake, and then use a round knife to trim the excess fondant at the corners

32. After trimming the cake body, use a ruler to make a grid pattern on the surface

33. After the texture is pressed, use a toothpick to make small holes

34. Take the trimmed leftover material and make a line

35. Wrap the edge of the bag with lines to make it more three-dimensional

36. Make a trapezoidal strip, dipped in water and paste it on the surface of the bag

37. Cut a small semicircle dipped in water and stick it under the wide side, then use a toothpick to make a small hole along the wide side and the edge of the semicircle.

38. Use light brown fondant cream to make two small letters "C"

39. Dip it in water and stick it on the small semicircle

40. Take a piece of leftover material, roll it out and cut a long strip, use a toothpick to press out the pattern as the zipper of the bag

41. Make another zipper puller and pierce a small hole with a toothpick

42. The finished zipper and the zipper head are dipped in water and assembled

43. Finally, use black fondant cream to make the Chanel logo, soak it in water and paste it on the bag.

Tips:

1. Making sponge cake belongs to whole egg, which takes longer than chiffon cake, so you must be patient;
2. Low-gluten flour needs to be sifted in twice, and each time it is sifted, it must be thoroughly mixed;
3. The temperature of each oven is different, please adjust according to the temperature of your own oven;
4. Fondant paste is very sticky. I mentioned fondant white oil in the formula. Please apply a little on the silicone pad, rolling pin and hands to prevent sticking. If not, you can use lard or other oil instead;
5. Stir the lemon juice and powdered sugar and brush it on the cake to make the fondant better adhere to the cake. Some people apply cream frosting to the cake body and then cover the fondant in the same way;
6. The plastic stick is inclined at 30 degrees to the right to make the overall feeling of the cake more realistic;
7. The pattern of the pink female bag must be evenly pressed, and every detail must be operated slowly;
8. The fondant paste must be wrapped with double-layer plastic wrap and placed in a closed fresh-keeping box, stored in a dark place, otherwise it will dry out; the finished fondant can be dried and hardened at room temperature. It will fade over time.