Fondant Cake
1.
The ingredients for a 6-inch sponge cake are prepared: 55 grams of shelled eggs, 90 grams of cake powder, 80 grams of caster sugar, 40 grams of milk, and 23 grams of butter. I need two fondant cakes, so you can make one and then make another, or double this basis and complete two at the same time
2.
Put butter and milk in the same bowl, melt in water, put it in a hot water pot, set aside
3.
Three eggs into the egg beater
4.
Add all the fine sugar and beat with an electric whisk at low speed
5.
The volume gradually increases, and the color is getting lighter and lighter. Lift the whisk, and the egg batter will not disappear for ten seconds after it falls; at this time, start to preheat the oven to 155 degrees
6.
Sift in the cake flour twice, and after mixing with the egg batter, sift in the second flour
7.
The method of turning, mix briskly and evenly
8.
Let the butter and milk melt to cool, take the batter of two spatulas into it, and mix well
9.
Pour the mixed butter batter back into the large basin
10.
Stir gently to form a glossy and delicate cake batter, scoop up the cake batter and drop it down smoothly
11.
Lay out the oily paper in the 6-inch live-bottom cake mold in advance, pour the cake batter into the mold, shake it lightly for a few times to produce big bubbles
12.
Put it into the middle and lower level of the preheated oven, 155 degrees, up and down, about 40 minutes
13.
Look, the cake is in full bloom, it's perfect
14.
After it’s out of the oven, shake it a few times to generate excess heat, buckle it upside down on the drying rack, and let it cool naturally.
15.
Then continue to make a 6-inch sponge cake according to the above method. After the two cakes are allowed to cool and unmolded, they are stacked together to form a cake body of the same size as the upper and lower sides. At the same time, the trimming will also help to absorb the subsequent surface.
16.
100 grams of softened cream cheese in an egg beater
17.
After beating into a smooth shape with an electric whisk, add 60 grams of whipped cream
18.
Beaten into a smooth and sticky shape
19.
Spread the cream cheese batter evenly on the outside of the cake, just a light layer, the purpose is to make the skin more smooth; the cake with the surface is set aside for later use
20.
Fondant paste, dry pisces, white oil are ready
21.
Take an appropriate piece of fondant cream and roll it with a silicone rolling pin into a round piece with a thickness of about two millimeters. The diameter should be larger than the diameter of the cake surface and the sum of the two heights. The larger it is, the smoother the surface behind it.
22.
Transfer the icing onto the cake
23.
Use a special spatula for fondant to smooth from the bottom, and then gently smooth the cake body, so that the sugar crust completely covers the cake body, and smooth as much as possible
24.
Cut off the excess sugar crust at the bottom
25.
Take a piece of dry pisces, eat the color paste, pour an appropriate amount of color paste on the dry pisces, adjust to your favorite shade, roll it into a thin strip, and then use a ruler and a shaping stick to make a thin strip
26.
Stick the blue strip on the bottom of the cake body, fit tightly, and don’t have any gaps
27.
Then take an appropriate amount of dry paisley and blue color paste, adjust it to your favorite color, prepare the flower mold, roll the dry pais into a piece of about one millimeter thick, and use the mold to carve the shape of the flower
28.
Use a toothpick to take a piece of dried paisley to make a flower core, and use a pressing stick to press out the natural patterns of the petals of other flowers.
29.
Surround the petals around the flower core in turn, adjust the size and angle, the petals can also be surrounded by light colors to make them more natural
30.
In addition, the dry peas is rolled into a sheet, and the flowers are pressed out with a hydrangea mold, and they are respectively decorated on the cake icing, and then decorated with silver sugar beads.
Tips:
For fondant cakes, use sponge cake or pound cake as the base, which can support and bear the weight. Chiffon cake is not recommended as the base;
After the cake is trimmed, it can hold the cream cheese paste well, and you can also use Italian meringue to make the surface;
Fondant and dried pisces are easy to dry during the production process, so use white oil to moisturize them continuously, and at the same time cover them with plastic wrap as much as possible;
In addition, take dry pez as you use it, don't make too much at one time, to prevent it from being too dry and not easy to operate;
Fondant making of roses can be found on the Internet to explain the video. You can make use of ready-made molds and clever matching, and you can also make beautiful fondant cakes.
