1. Let’s make the cupcake part first, add milk to the butter, and then melt the insulated water
2. Add eggs, sugar, and water syrup in a basin
3. Use an electric whisk to reach a state where the volume expands, the color becomes lighter, and the lines are not easy to disappear
4. Then sift in low-gluten flour and mix evenly
5. Stir the warm (about 35 degrees) butter milk liquid until it is completely mixed, pour it into the cake batter, and stir again evenly
6. Put them into paper cups 8 minutes full
7. Put it in the preheated oven, middle level, 165 degrees, about 25 minutes, after baking, take it out and let cool
8. Take an appropriate amount of fondant paste and knead it evenly, then use a round abrasive tool to press out the shape
9. Cover the cake and press the edges tightly
10. Take a ball of fondant paste, add 2 drops of blue pigment, and knead it into a blue fondant paste
11. Then roll it out, and after pressing it out for a long journey, use a knife to make a wave shape
12. Spread it half way
13. Then take an appropriate amount of white fondant cream, add blue pigment to adjust to a slightly lighter color than the blue just now, and paste it on the cake in the same way.
14. Take an appropriate amount of dry pez to form a shape in the model
15. Dip some water and stick it on top of the cake
16. Finally, decorate the sugar beads to complete
Tips:1. Fondant cream is very sticky, so use white oil to prevent sticking on your hands and mats.
2. Water can stick between the fondant skins.
