Fondant Cake
by zeychou
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the flour, baking powder, salt, and matcha powder in a large bowl.
2. Add oil, eggs, sugar, half ordinary white sugar and half matcha powdered sugar in the operating basin.
3. Stir well.
4. Add vanilla extract and mix well.
5. Sift in the flour mixture and mix well.
6. Add yogurt.
7. Stir well.
8. Take an 18-inch baking pan and grease the inner layer with oil. The amount in the ingredients is the amount of an eight-inch cake base.
9. Slowly pour the batter into the baking pan, pat a few times to expel the bubbles. Preheat the oven to 175 degrees, bake for about 30 to 40 minutes, until the toothpick is inserted and pulled out. After baking, let cool and set aside.
10. Take two portions of 50 grams and one portion of 5 grams of fondant cake, add appropriate amounts of red and yellow pigments respectively, and knead them in an elongated and twisting manner to form three balls of fondant, light powder and light yellow.
11. Roll the dark pink and light pink fondant into thin skins, use two sizes of molds to cut out the flowers, make the light yellow fondant into small round pieces as the flower core, and put it in the refrigerator. I forgot to take a photo, I can only use the previous one.
12. Add a small amount of red pigment to 450ml heavy cream and whip it into light pink cream.
13. Add a small amount of green pigment to 50ml of heavy cream and whip it into light green cream.
14. Cut the cake into two slices, put light pink cream in the middle, and put sliced strawberries on top.
15. Cover with another layer and spread light pink cream evenly on the outside.
16. Fold a large and a small flower of the same color together, put a yellow flower core in the center, put it on top of the cake, and put the light green cream in the piping bag, and draw the branches and vines.
