Flower Cup Cake

Flower Cup Cake

1. Beat the eggs into the basin of the cook machine. If you don’t have a cook machine, you can use an ordinary basin. Beat it with an electric whisk

2. Put in white sugar

3. Beat at high speed until the volume is enlarged and the color is whitish

4. Turn to low speed and whipped until fine, no large bubbles, pattern after stroke, not easy to disappear

5. Sift in low-gluten flour (preferably on both sides of the sieve)

6. Flip up from the bottom with the egg custard, turn the basin, and stir in this way until there is no dry powder

7. Put the paper into the continuous film mold, pour the egg batter 8 minutes full. This amount is exactly 12 cups

8. Preheat the oven to 180 degrees, put the baking tray into the middle layer, and bake for about 25 minutes

9. After the small cakes are baked, take them out of the oven and set aside to cool

10. Put different pigments into different creams and mix them evenly, squeeze them into flowers with rose mouth

11. Move the prepared flowers to the cup cake

12. Squeeze out the leaves with green

13. Finished product

Tips:

Sponge cakes are used for the small cup cakes so that the buttercream flowers will not collapse.