1. Add the fine sugar to the eggs and stir until the sugar melts
2. Sift low-gluten flour and baking powder into a basin, and stir evenly with a spatula
3. After the butter is melted, pour it into the basin and continue to mix evenly. The finished batter is very smooth
4. Pour the batter into a piping bag and refrigerate for at least 1 hour in the refrigerator. It is best to stay overnight so that the batter can blend better
5. Take out the refrigerated batter and squeeze it into the mold, put the lid on the mold, preheat the oven to 150 degrees, and the middle layer for 13-15 minutes
6. The baked cakes are placed on the cooling rack to cool slightly, and by the way, trim the edges of the extra cakes with scissors
7. The white chocolate melts, the paper stick is dipped in the chocolate and inserted into the cake ball, so that the paper stick will not move
8. Dip the cake ball into the melted chocolate and turn it around. The whole cake ball should be glued with chocolate. Do not put it down immediately. Continue to turn it a few times to solidify a little bit. Sprinkle decorative sugar beads on the mold and wait until the chocolate is completely solidified. it is okay
