Hand-painted Fondant Cake-royal Concubine

Name: Hand-painted Fondant Cake-royal Concubine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 6 egg; 40g granulated sugar; 50g Corn oil; 80g milk; 42g (for cream frosting) Egg white; 135g butter; 20g Plain Water; Some Dry pez; Some Fondant; Some pigment

by Xier 2005

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have always been particularly fond of Chinese painting, and I always wondered what kind of beauty would it be if the Chinese paintings from Zhongtan could be integrated into the western fondant cakes? "

Hand-painted Fondant Cake-royal Concubine

1. The recipe for the sponge cake ingredients is to make two 6-inch sponge cake bases

2. Butter cream: soften the butter, simmer sugar + water to 118 degrees, slowly pour into the egg white that has been beaten to 60%, then add the butter, and beat until the creamy state. Stack two 6-inch cake embryos together, put cream on them, and freeze in the refrigerator for finalization

3. First draw the manuscript of the imperial concubine with oil

4. Knead the white dry peas and roll it out flat, and cut out the dry peas imperial shape according to the shape of the chaise.

5. Prepare pigments: red, black, brown, and flesh color to add color to the imperial concubine

6. Take out the cake embryo, evenly wrap the fondant crust, and draw the lotus picture

7. Use the egg white to gently brush the dried Royal Pace, which has been naturally dried and hardened, on the back, and stick it to the side of the cake