Christmas candy cake
By VicentaLakin
Everyone likes to get presents. Open the gift box. How do you feel? Looking forward, curious, surprised, happy... no matter what, no matter the price of the gift or the size of the gift, it's the heart of your family and friends. It'll make you feel better, knowing you're being cared for and missed. The feeling of receiving a gift is the pleasure that cannot be expressed in words, especially those that contain the deep feelings of the presenter, and the gift that touches your heart will keep you forever. Give him a mysterious gift for Christmas
Recipe Recommendations
- Fruit pound cake
- gum paste
- fondant
- red pigment appropriate amount
- green pigment appropriate amount
- cold water appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Christmas candy cake
1
turn the ointment and get 200 g and a little silk to red
2
i'm going to put the tumbled ointment on the fiber mats into 3 mm thick thin
3
Slice the same length with a knife
4
One end of a long strip brushes water with a brush
5
Put the long strip down, then stick the other end to this end of the water coated, and then put your hands on the interface and wrinkle it out. Status
6
Make the other one, stand up and let's dry it
7
With a broader strip, both sides fold in
8
Then we stick the previously dry bows together, and then we stick them together, and then we put them on the back
9
Keep cutting the same strip
10
Cut one end to a triangle and put it on the back
11
250 g drypes to green and red drypes respectively, and the remaining red drypes and green drypes to about 3 g each, 90 small ball (red 45, green 45) to be left to dry
12
the rest of the red dry pess is three millimeters of face
13
the remaining 50 g white dry pess also squeezed out the dome
14
700g rolls of sugar paste into green groups of sugar
15
take out 500 g rolls of sugar paste and spray eight inches of cake with the largest round scale on the fibre mat
16
Pick up the sugar skin with the fiber pads and tie it to the cake
17
When it's covered, the left hand bends the sugar skin, and the right hand slowly turns the sugar skin from the top of the cake. Shun
18
This move has to be slow, round and round, and then a little bit slowly wraps up the cake, and with a wheel knife, it cuts off the excess
19
pack up the cake and put it aside. 6 inches of cake as described above
20
100 g rolls of glucose in red, cuts out two long strips of the same size, glued to water and put on a six-inch cake
21
When you're done, use the wheel knife or some other knife to cut the excess
22
When it's ready, put 6 inches of cake at the center of 8 inches
23
Dry bean, stick it around the bottom of the cake in a red, green form
24
And then the pre-made dots stick in a red and white form. On the side of the cake
25
Brush the cake, tie the bow to the cake, and then fix the two floats to the cake