Rose Lollipop Cake
1.
First make the decorative fondant crust: The American-made FLUFF marshmallow (vanilla flavor) is a semi-solid sauce that does not need to be heated to melt, so it is more convenient to use directly. The sweetness is not high, the texture is sticky but not thick, because it is filled with air, so it will taste better when it is used to make fondant skins.
2.
Remove the lid and scoop the marshmallows into the mixing bowl with a spatula.
3.
Directly add the sifted powdered sugar and cornstarch to the marshmallow in small amounts and mix well with a spatula.
4.
Spread a little white oil on the operating table, knead the marshmallow mixture to a delicate state that does not stick to your hands, wrap it in plastic wrap, and let it stand for a while at room temperature.
5.
Then make the lollipop cake core: preheat the oven and heat up and down at 165 degrees for 10 minutes. Beat the eggs into a water-free and oil-free egg beater, add fine sugar, and beat with a whisk.
6.
Dispense the whole egg liquid to the point that the dripping marks will not disappear quickly when the egg beater is lifted.
7.
Sift in the low-gluten flour twice, and stir from the bottom until there is no dry powder.
8.
Pour corn oil along the edge of the pot and mix gently.
9.
Put the cake batter into a piping bag with a small opening, squeeze it into two semi-circular lollipop molds, and it's 80% full.
10.
Quickly buckle the half of the mold with small holes at the bottom on the other half, put it in the middle of the preheated oven, heat up and down at the same time, and bake at 165 degrees for about 12 minutes.
11.
After baking, take it out and pour the baked spherical sponge cake on the drying net to let cool.
12.
Then assemble the lollipop: drop the 102 blue color of AC pigment and a little black into the fondant skin.
13.
Knead the color of the fondant crust evenly.
14.
Take a small piece of fondant crust, roll it into a thin slice, wrap it on the cake core, and close the mouth.
15.
Insert a paper stick in the center of the ball, take a small piece of fondant and shape it into a cone. The decoration in the figure serves as a flower center and also serves as a fixed cake core.
16.
Roll a piece of fondant skin into a large round slice, divide it into two semicircles, and wrap the flower center around it.
17.
Wrap the petals layer by layer, the more you go to the outer layer, the more the petals will spread out.
18.
Bend the edge of the petals into a natural curve, and a fondant rose is ready.
19.
Follow the same method to make the other roses.
20.
Use a little edible glitter and a few drops of water to mix thoroughly, and brush the edges of the petals with a brush.
21.
Sprinkle a little silver, pink and purple glitter on the surface, and the rose lollipop is ready.
Tips:
1. The Farov marshmallows I use are sauce-like. In addition to vanilla flavors, they also have strawberry and caramel flavors. It can be used directly to spread bread slices, or it can be made into biscuit fillings, nougat, snow pastry and so on.
2. Imported from the United States, the place of production. Tighten the lid and store it at room temperature.
3. The indicated amount can make 5-8 rose lollipops. The sweetness of the finished product is moderate, and the amount of powdered sugar can also be increased or decreased according to personal preference. The main function of starch is to coagulate and fix. Adding white oil is not sticky and easy to operate.
