Super Multi-picture Sharing-marsipankake (fondant Cake)
1.
Egg yolks, sugar and stir well
2.
Add vegetable oil
3.
Add vegetable oil and mix well
4.
Sift in the pre-weighed low powder and stir evenly
5.
It's mixed, ready to mix with the whipped egg whites
6.
When the egg whites are soaked, add one-third of the sugar
7.
Add 1/3 of the sugar after it becomes small
8.
Add the remaining sugar after beating until fine
9.
Hit until hard foaming, can lift the upright tip
10.
Take one third of the egg white and mix with the egg yolk paste
11.
After mixing well, pour it back into the egg white basin and mix with the remaining egg whites evenly
12.
Pour into the mold and shake out large bubbles. Bake the middle and lower layer at 175 degrees for about 35 minutes.
13.
After baking, invert it and let it cool before demoulding
14.
Whip the whipped cream in the same way and add sugar three times. Because I just take it out of the refrigerator and start to send it, so I don’t have to pass it in ice water.
15.
Add sugar for the second time
16.
Beat until the lines will not disappear, and the whisk can lift the small tip.
17.
Prepare other materials
18.
Cut the chiffon cake into two pieces. I feel that it can be cut into the same thickness by turning it in a circle. Of course, you can also insert some toothpicks around in advance to help.
19.
Strawberry changed into small pieces
20.
There is no decorating table, just put it on the plate. Spread a layer of light cream on a piece of cake base, and then put strawberry cubes on it
21.
Cover another piece of cake base with cream on the top. You don't need to feel very flat, just make it casually, because it won't affect the appearance of the final product. But don't spread too much around the cake, especially on the bottom, otherwise it will overflow after the icing is covered.
22.
I'm lazy and bought ready-made sugar crusts
23.
Roll out into 1 mm thick slices
24.
Carefully cover the sugar crust on the cake, shape it by hand, and then cut off the excess with a knife
25.
Take a part and add pink coloring, knead it well
26.
Roll out into strips to decorate around the cake
27.
Make a bow to cover the seams
28.
The remaining materials are kneaded into a ball again, and after being flattened, 3 small flowers are pressed out with a small flower-shaped mold. Friends who play baking in this small mold should have them.
29.
Cut into five pieces with a knife
30.
Each petal is thinned on the edge of the sponge. I did not defeat the fondant tool. I used a red wine cork. . . Round things are fine
31.
Take a petal and wrap it on a toothpick
32.
Staggered and wrapped one by one
33.
Five pieces complete a small flower
34.
Take another piece of marsipan and add green pigment, knead it well, make a small calyx, and stick it around the rose
35.
Place roses on the cake
36.
Finally, simply decorate with meringue frosting. For meringue frosting, please refer to my gingerbread house http://home.meishichina.com/recipe-157135.html or you can write directly with chocolate sauce.
Tips:
Who said it, the fondant cake is to eat after turning over the sugar crust. . . But this sugar crust is really sweet, my house is just for decoration, and when I eat it, I turn it over and put it aside. I reduced the amount of sugar in the cake a little bit, so it won’t be particularly sweet. With sour strawberries, the sweetness and sourness are moderate. My husband said that this one I made is no different from what Baker Hansen sells, hehe, chuckling in his heart...
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