Fondant Cake
by zeychou
Favorite
Difficulty
Easy
Time
24h
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 200g fondant cakes, add appropriate amounts of red and yellow pigments, and knead them in an elongated twist.
11. Roll out into thin skins and cut out flowers with molds of different sizes.
12. Cut the petals apart.
13. The petals are thinned and enlarged.
14. Use the largest flower mold to complete the pale yellow petals.
15. Take a little pink fondant and wrap it on a toothpick, then stick the petals from small to large, the outermost layer is yellow, adjust the shape after sticking, and put it in the refrigerator to shape.
16. Put the heavy cream in the operating basin and let it go.
17. Cut the cake into two slices, put cream in the middle, and put sliced strawberries on top.
18. Cover with another layer and spread a thin layer of cream on the outside. I baked two cake bases, cut into four layers, and used three layers, which is a little thicker and looks better.
19. Roll the remaining white fondant into a large round thin crust that is evenly thick and wrap it tightly on the cake.
20. Just put the finished flowers on the top of the cake. I used molds to make some leaves, a happy birthday sign, and some small flowers.
