Ghost Lollipop Cake

Ghost Lollipop Cake

1. Prepare the ingredients. The eggs are best to use at room temperature, which is easier to beat.

2. Knock the eggs into the egg-beating bowl.

3. Add fine sugar and stir at high speed until clear lines appear and it is not easy to disappear.

4. Sift in the low-gluten flour twice and mix evenly.

5. Take 1/4 of the batter into the corn oil and stir evenly.

6. Then pour it into the egg-beating tray, stir evenly, and put it into the piping bag.

7. Chop California raisins and put them in a lollipop cake mold.

8. Squeeze in the cake batter to fill the mold.

9. Cover the top cover of the lollipop cake, preheat the oven at 145 degrees, and bake for about 22 minutes.

10. Open the lid and let the baked cake cool before taking it out.

11. Knead the fondant crust to make it soft.

12. Then roll it into a large circle with a diameter of about 18cm, and put the cake in the middle and wrap it.

13. Then pinch some fondant, make some small sharp corners, and paint the expression with pigment.