1. Mix low-gluten flour, baking powder, baking soda, and cocoa powder through a sieve.
2. Beat the eggs, add vegetable oil, milk, and brown sugar. (Try to crush the brown sugar, what this paw is doing) Stir gently, then pour in the pressed banana mash, and stir evenly.
3. Pour the sifted flour into the liquid mixture of step 2 and add the chocolate beans (you can leave it alone, I prefer the chocolate beans haha). Use a rubber spatula to mix well. Be careful when making this step. Don't stir for too long, as long as you stir until all the powder materials are wet. Although the batter looks like there are still a lot of rough bumps, don't continue to stir it.
4. Put it into a paper cup, 5 or 60% full, smooth the surface. And immediately put it into the preheated oven to bake. In the middle of the oven, heat up and down at 180 degrees, and it will be out in 25-30 minutes. Eat it while it is hot or wait until it is cold. It will be equally soft and delicious. (Forgot to take this picture of cranberry muffins) The temperature of the oven is still at home. In the last few minutes, test whether there are adhesions with a toothpick. The amount of this cake is 6-7 large paper cups, because when making fondant cakes, the body of the cake cannot be too prominent. I made 7 cakes. If you just simply make the cake body, you can put chocolate beans on the surface for decoration.
5. Dry
6. You must wait for it to dry before putting on the fondant paste
7. Make various sugar flowers
8. Paired with letter cookies, it’s such a thoughtful little gift, my boyfriend will be happy to see it
9. Pack it up
