[tomato Recipe] Christmas Gift Box Fondant Cake-christmas Gift that Touches Your Soul

[tomato Recipe] Christmas Gift Box Fondant Cake-christmas Gift that Touches Your Soul

1. Take out 200g of fondant paste and add some silk fibroin to make it red

2. Roll the kneaded fondant paste on the fiber mat into a 3mm thick sheet (the sheet is a long strip)​

3. Use a knife to gently cut out strips of the same specification

4. Use a brush to apply water on one end of the long strip​

5. Lay the long strip flat, then glue the other end to the water-coated end and shape the interface into a wrinkle shape by hand

6. Make another one, stand it aside and dry it for later​

7. Use a wider strip and fold inwards on both sides.

8. Then glue the parts of the bows that were dried beforehand together, and then set them aside to dry for later use​

9. Continue to cut equal strips

10. Cut off a triangle at one end and set aside to dry for later use​

11. 250g dry peas are kneaded into green and red dry peas separately, weigh the remaining red dry peas and green dry peas into about 3g each, a total of 90 small balls (red 45, green 45), put Dry aside and set aside

12. Roll the remaining red dry pez into a 3mm dough, and use a large cookie mouth to press out the wafer​

13. The remaining 50g white dry pez is also pressed out (the quantity is about 10 pieces, the remaining dry pez is sealed and stored), set aside to dry for later use

14. 700g fondant paste knead into green fondant balls​

15. Take out and knead 500g fondant paste, roll it out to the largest circular scale on the fiber mat, spray a layer of water on the 8-inch cake

16. Pick up the fondant crust together with the fiber mat and snap it back onto the cake​

17. After covering, hold the fondant crust with your left hand, and slowly smooth the fondant crust from the top of the cake with your right hand

18. This action must be done slowly, circle by circle, slowly wrap the fondant crust tightly around the cake. After wrapping the cake, use a round knife to cut off the excess fondant crust along the edge of the cake​

19. Put the arranged cake aside for later use. Wrap the 6-inch cake according to the above method (basically use 300g of fondant paste for the 6-inch cake, and seal it with the remaining fondant paste for storage)

20. Knead 100g fondant cream into red fondant, cut out two strips of the same specification, use water as a sticky substance, and stick it on the 6-inch cake​

21. After sticking it, continue to use a round knife or other knife to cut off the excess part

22. After finishing, put the 6-inch cake in the center of the 8-inch cake (you can brush the center with water to make sticky objects)​

23. The dried round peas are glued around the bottom of the cake in the form of one red and one green

24. Then glue the previously made round piece on the side of the cake in the form of one piece of red and one piece of white​

25. Brush the cake with water, fix the bow knot made before to the cake, and then fix the two streamers to the cake, so that the gift box cake is ready​

Tips:

Precautions:
​1. Fondant cakes generally use sponge cake or pound cake. Among them, fruit pound cake is the most used.
​2. Fondant cream is soft and easy to stretch, and is generally used for cake shops. Dry peas is harder and cuts can dry quickly, so it is more used for styling. Both must be sealed in a jar for storage.​