Rolling sugar double cake
By VicentaLakin
Recipe Recommendations
- low powder 40 grams
- cocoa powder 10 grams
- white sugar 60 grams
- white vinegar 1/2 scoop
- water 30 grams
- oil 40 grams
- fondant 2 blocks
- pink pigment appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Rolling sugar double cake
1
The protein is separated from the yolk
2
Put it in the sugar, mix it to melt it all
3
Pour water and oil and stir up to no oil stars
4
Sift in flour and cocoa
5
Smuggle even, no particles
6
Protein drops into white vinegar and sugar and sends out hard hair bubbles
7
Put the protein in the yellow paste twice
8
Then pour the remaining protein into the yolk paste
9
And then he pours into the mold, shakes a couple of bubbles, and then 180 preheats turn to mid-level 150 degrees for 50 minutes
10
Take out the white ointment, rub out the strength and make a piece
11
Then cover the baked cake, flat
12
Remove the extra sugar
13
Wrap it with ribbons and make a little candy cake
14
Take a white plaster, drop in two drops of pink, rub it in the same colour, and then sew it in a thin slice and carve it out in rose form
15
Then use a round stick to make the edge thinner, like a map
16
Squeeze it with a small piece of sugar cream and stick it on the toothpick and wrap it up
17
Two floors of a small flower can be packed up a little bit and then glued to the cake, and the top layer of a sugar cake can be covered with a pink paste and a sugar rose
18
It's finished
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It's finished