Make Christmas Fondant Cakes with Your Kids

Make Christmas Fondant Cakes with Your Kids

1. Pour the salad oil, water, and salt into a stainless steel basin, and then separate the egg whites and yolks of 5 eggs. Put the egg yolks in the salad oil and water basins. Be careful not to mix the egg yolks with the egg whites, otherwise it won’t be possible. Pass.

2. Put the egg whites in another stainless steel basin.

3. Pour 40 grams of caster sugar directly into the egg yolk.

4. Whisk the egg whites with a whisk for a while and then add the remaining 30 grams of caster sugar to the egg whites.

5. Continue to beat the egg whites until hard foaming, as shown in the picture.

6. Then use a whisk to stir the salad oil and egg yolk into an egg yolk paste.

7. Sift in the flour and stir evenly with a rubber spatula.

8. Take a small piece of whipped egg white and put it in the egg yolk paste, cut and mix evenly.

9. Then pour the egg yolk paste into the remaining egg whites, and use a rubber spatula to cut and mix. Do not draw circles directly.

10. Cut and mix the cake batter.

11. Prepare the paper cups for the cake. I use the film-coated paper cups, which are easy to shape and look good.

12. Start filling the cake batter, don't fill it too full, just fill each cup seventy full.

13. Put it in the middle of the oven, set the temperature to 15 minutes, and the time is 165 degrees to get out of the oven. Each brand of oven is different, the temperature and time are slightly different, you can master it yourself. The cake just out of the oven will swell a little and will flatten when it cools.

14. While cooling the cake, we can prepare the ingredients for the fondant. I bought imported dried pez, edible white oil and food coloring from the British dab derberg, because it is food after all, so of course it is best to choose the safe one. The dry peas you bought are all white. Use a toothpick to dip in a suitable amount of pigment and knead the dry peas. If it is a little sticky, you can apply some white oil to continue kneading, and finally make the pigment fully knead in, dry peas It is easy to harden when exposed to the air. The dry peas that is not in use must be wrapped tightly with plastic wrap for easy access next time. Do the kneaded colors look like children's plasticine? Now you can play with the children!

15. Prepare some molds. I use the existing cookie molds for Christmas trees, Christmas flowers and balloons at home, and a fondant cutting mold that can be used to depict patterns.

16. Prepare a mousse ring about the size of the cake.

17. Use a rolling pin to roll out different colors of dry peas into a dough with a thickness of about 5 mm for use. To prevent adhesion, you can sprinkle some powdered sugar.

18. Use a cutting die to imprint the pattern on the dry peas.

19. Use a mousse ring to press a circle out and set aside.

20. Spread round dry peas on the cake.

21. Print out the Christmas tree, Christmas flower and balloon patterns in sequence with the cookie mold.

22. Use dry pez of different colors to add a little bit of embellishment to make the decoration look more three-dimensional. In order to stick more firmly, you can use a small brush to stick a little cool white water to stick the small objects.

23. Finally, place the decorations on the round dry pez to complete.

24. The Christmas fondant cake is finished. Is it cute and beautiful? In order to prevent the dry peas from hardening and drying, it will affect the taste as soon as possible. If you don’t eat it in a short time, you need to wrap it in plastic wrap and seal it. Inside the cookie box.