Fondant Cup Cakes
1.
100 grams of butter is softened at room temperature, add 100 grams of sugar, and mix well
2.
Then use an electric whisk at medium speed and beat until the butter expands and turns white
3.
Then add eggs in portions to beat
4.
Until all the eggs are added, a very delicate and smooth butter custard is obtained
5.
Mix low-gluten flour and baking powder, sift into the whipped butter paste
6.
Stir evenly by cutting and mixing, then add the chopped cranberries and mix evenly
7.
Put the mixed batter into a piping bag, and then cut a small opening in the piping bag
8.
The spiral technique squeezes the batter into the paper cup, making the periphery high and the middle low
9.
Put the paper cup with the batter on the baking tray (leave an even gap in the middle)
10.
Preheat the oven to 180 degrees 20 minutes in advance, then put the baking tray on the third floor of the oven, and bake the upper and lower tubes for 20 minutes
11.
After baking, take out the cake and let cool
12.
Slightly tidy the surface of the cake to make the surface smoother
13.
Spread a layer of cream frosting on the surface of the shaped cup cake (30g butter, 20g sugar, 30g cream cheese softened and sent)
14.
Take a little blue pigment and a little green pigment and knead it into the fondant, use a mold to carve a round piece equal to the side of the cup, cover it on the surface of the cake coated with cream frosting, then take a small amount of sugar paste and knead it into thin strips as decoration Around the cup
15.
In addition, take the massecuite and roll it into thin slices, use a mold to carve butterflies, and then use the massecuite kneaded with pink pigment to carve decorative objects such as small flowers
16.
Glue the finished decorations to the cake and you're done
Tips:
1. The butter for the cake body must be softened in place (you can easily press a pit with your hands), add it in batches when adding egg liquid, and add the remaining part after each time it is fully integrated.
2. The syrup is very easy to dry, so cover it with plastic wrap when making it to avoid rapid moisture loss.
3. Suitable for kneading fondant. If your hands are sticky, put some powdered sugar to prevent sticking.
4. If there is no professional glue for the adhesive decoration, you can use sugar water, or take a small amount of fondant and add a little water to melt and bond it. This recipe uses a Midea smart built-in oven, the model is ET1065PS-21SE, 65L large capacity, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
