Fondant Cake---peach Blossom

Fondant Cake---peach Blossom

1. All the raw materials for the fresh cake are ready;

2. Beat the egg yolk and egg white into two containers respectively;

3. Stir the egg yolk evenly and add 50 grams of sugar, then pour the milk and oil mixture into the stirred egg yolk;

4. Stir them well before adding the flour;

5. Stir thoroughly;

6. Whisk the egg whites and add one third of the other 100 grams of sugar;

7. Beat the egg whites again, adding one third of the other sugar in portions;

8. Add a few drops of white vinegar to the beaten egg white, and beat it again;

9. The beaten egg white can be picked up with the mixer head to have an inverted triangle;

10. Pour one-third of the whipped egg whites into the mixed egg yolks and stir them evenly;

11. Pour the stirred liquid into the remaining two-thirds of the egg whites and stir them evenly;

12. Pour it into the required mold, vibrate twice before putting it in the oven, put it in the preheated 180 degree oven, and place it in the middle and lower layer for 40 minutes. Bake ordinary cakes in the same way;

13. Cool the baked green tea cake and place it on the turntable;

14. Red bean paste coated on top;

15. Put a slice of ordinary cake on top;

16. Prepare tools for making fondant flowers;

17. Use a toothpick to mix the red pigment into the sugar flower raw material, add a little bit at a time, and knead it evenly each time;

18. Take out a small piece of raw material and roll it into a garden to prepare petals;

19. First use the smallest petal mold to press the shape on the disc;

20. Move the petals to be made to the sponge pad, and cut the connection between the petals with a knife;

21. Use a round tool to roll along the edge of each petal;

22. Use a round head tool to stretch from the center of each petal to the outside of the petal;

23. Wrap one of them around a toothpick;

24. Wrap another piece of the opposite side;

25. Paste the other pieces separately. When pasting each piece, pay attention to it being between the previous two petals;

26. In this way, all the petals of the smallest one are glued;

27. Then use the second-smallest mold to press out the petals;

28. Shape the petals first. The steps are the same. Use the small round head to roll along the petal edges, and then pull from the center to the edge of each petal;

29. Then cut all the connections;

30. Then stick the raised part of each petal facing the inside along the middle of the two petals of the previous layer;

31. In this way, all the second petals are glued;

32. Follow the same method to the third petal;

33. Follow the same method to the fourth petal, so that the flower will become bigger and bigger;

34. Separate 3 egg whites a day in advance, and refrigerate the egg whites overnight until thick foaming;

35. Add the powdered sugar twice with a relatively fine sieve to avoid splashing of powdered sugar;

36. Add sifted powdered sugar according to the state you need;

37. Add lemon juice or white vinegar, and beat slowly until peaked;

38. Spread the meringue frosting on the surface of the prepared cake;

39. Remember to apply it on the top and around it, and wait for it to dry slightly;

40. Use a toothpick to mix the yellow pigment into the sugar flower raw material, adding a little bit at a time;

41. Each time you add it, you must knead it evenly into the color you want;

42. Roll into a large piece, remember to measure the diameter to meet the diameter and two heights of the cake;

43. Transfer the sugar crust to the cake, remove the excess sugar crust, and arrange the surface;

44. Put the meringue frosting into the piping bag;

45. Squeeze the pattern you need on the side of the cake;

46. Then make some small flowers on a piece of white sugar crust with large and small molds;

47. Glue the flowers on the lines you just drew at will;

48. Use a toothpick to mix the green pigment into the sugar flower raw material, add a little bit each time, and knead evenly each time;

49. Use the leaf mold to press out the leaves;

50. First think about how to place it, and then stick the leaves where you want;

51. Put all the flowers in place, add pearl sugar to the center core;

52. Press down with circles of inconsistent sizes to obtain a circle;

53. Cut the long strips and fold them into white lace;

54. Stick a circle along the bottom of the cake;

55. The birthday cake made for my mother is ready. I named it Peach Blossom.