Rolling sugar cake
By VicentaLakin
Recipe Recommendations
- flour 2 cups
- oil 1 cup
- eggs of 3
- yogurt 1 cup
- heavy cream 300ML
- strawberry appropriate amount
- fondant 800 grams
- salt 1 teaspoon
- matcha powder 4 teaspoon
- sugar 3/4 cup
- vanilla extract 1/2 teaspoon
- baking powder 1 teaspoon
- pigment appropriate amount
- sweetening
- roast
- a day
- simple
Steps for Rolling sugar cake
1
Flour, powder, salt, tea powder in a big bowl。
2
Add oil, eggs, sugar, half the usual sugar I use, half the tea and sugar。
3
Smash even。
4
加入香草精，Smash even。
5
筛入面粉混合物，Smash even。
6
Add yogurt。
7
Smash even。
8
Take an eight-inch grill and put oil on the inside. The amount in the material is an eight-inch cake embryo。
9
Put the face in the oven and reshoot the bubbles. The oven is preheated at 175 degrees and baked for about 30 to 40 minutes. You'll get warmed up。
10
Take two 200 grams of roll-over cakes and add a proper amount of red and yellow color, to be smoothed by stretching。
11
Skin, with different sizes。
12
Cut the petals open。
13
The petals will be flattened。
14
I'm going to use the biggest flower mold to make a light yellow petal。
15
Take a few pink curds on your toothpicks and stick the petals from small to big. Outside, the outermost is sticky, sticky, adjust the shape and put it in the freezer。
16
Heavy cream in the operating basin。
17
Two slices of cake, cream in the middle, strawberries in the slice。
18
Put another layer of cream on the outside. I baked two cakes, cut four floors, used three floors, a little thicker。
19
The remaining white tumbles into a thick, thin, thin round skin wrapped tight on the cake。
20
Just put the finished flowers on the cake. I made some leaves with molds, happy birthday brands and some little flowers。