1. Preheat the oven to 175 degrees Celsius, and grease the baking tray with butter.
2. Mix flour, baking powder, and salt evenly, sieve, and set aside for later use.
3. Take a large bowl, add sugar, vegetable oil, and eggs, and mix well. Add vanilla extract and mix well.
4. Pour in the mixed flour and yogurt and mix well.
5. Pour the evenly stirred cake into the baking pan, tap the baking pan to expel any bubbles. Put it in the oven for about 30 minutes, insert a toothpick, and pull it out. If there is no batter sticking to it, it means it is ready. Take it out and let it cool.
6. Whip the cream.
7. Cut off the raised part of the cake base, and then cut into two layers, with cream in the middle. In order to smooth the fondant, I used the cut cake and cream mixture to fill in the unevenness.
8. Take half of the fondant and roll it into a thin crust of uniform thickness, spread it on the cake base, smooth it, and cut off the excess part of the edge.
9. Take the remaining 1/3 of the fondant, add 3 drops of red pigment, stretch it, fold it in half, and roll it and knead it evenly.
10. Roll into thin strips, squash, and roll into long strips of dough.
11. Decorate on the cake.
12. Roll the remaining pink dough into a thin crust and use a flower-shaped mold to carve out the shape.
13. Cut the flower skin into small pieces according to the number of petals.
14. Take a bamboo stick and stick one piece on the bamboo stick.
15. One by one, making a flower shape.
16. Mix the remaining red fondant with the white fondant, and knead it evenly by stretching, folding in half, and rolling it up.
17. Cut out small petals, mix the remaining white fondant, and repeat to make the remaining petals. The outer layer can be flattened by hand.
18. Glue it into a flower and remove it from the bamboo stick.
19. Just stick it on the cake.
