Rolling sugar cake

It's been a long time since we've had sugar cakes, mainly because we've got to have one saying, "Sit down with patience." I like to sit quietly, read books, draw pictures, write words, or do handwork. But it's not as good as fun, and it's probably good for my personal advancement, and it can't be shared. So most of the time now is studying food, making food, communicating food. Although the so-called “meal” is not as beautiful as it should be, one day of progress makes me happy. It's been months since the last candy cake. The fridge has been full of unpacked ointment, dry Pess and half-packed white oil. Thinking about a different kind of hand-work that turns sugar cakes, it just calms down. It's just the end of the 15-baking event. Although my level is far from that of a mentor, I also take this opportunity to raise myself. It took two days to finish this seemingly easy sugar flip cake. On the first day, I made two sponge cakes, and then the next day I disemboweled, and I started the whole decorating. It seemed easy, but it took a day. The recent absence of good light in Beijing has had some effects on the photographing. But like the old saying, my own children look good; my cake, like my own, is made by my rookies, but I like it all the time. Especially this fresh blue, which brings a bit of refreshment and elegance to the mist. What you need to know is that this candy cake is made of two six-inch sponge cakes. Spongecake has a strong support power, and it's more appropriate to flip sugar. The amount of cake below is just a six-inch sponge, which can be made in two or double the amount in one instance, in two molds. But sponge cakes were easy to melt, so I finished them alone。