Fondant cake ingredients, fondant cake making

Fondant cakes are mainly made with powdered sugar and other ingredients to make a sugar crust.

Rose (fondant) whipped cream cake.

Ingredients: 1 8-inch chiffon cake, 1 large fresh mango, 1 fondant dough, appropriate amount of kiwifruit, 200 grams of animal fresh cream, 20 grams of fine white sugar.

Method: 1. Chiffon cake: add 40 grams of milk, 45 grams of oil, and 100 grams of low-gluten flour through a sift to stir into egg yolk paste.

b.Lemon juice foaming, add 6 egg whites, add 60 grams of sugar (fractions) quickly beat until dry foaming, pour 1 3 foaming egg whites to egg yolk paste, and mix well in the same direction. Add the remaining foaming protein to the cake batter and mix well.

c.Pour the cake batter from method B into the 8-inch cake mold, and hit the tan twice again.

2. Bake in a preheated (140 degrees) oven for 35 minutes (draw 2 knives before forming to prevent it from cracking too much!). Bake at 150 degrees for 10 minutes, 160 degrees for 5 minutes, and simmer for 3 minutes; After baking, take it out and pat it again, and let it cool upside down.

3. Let the inverted buckle cool before demolding. Bracket the demoulding with a baking spatula.

4. The cake is divided into 3 slices, and there are 2 layers in the middle of which are covered with whipped cream and diced fresh mango.

5. Fondant method: 1Marshmallow 1:

Proportion of powdered sugar in the hollow letter 2. 2.At the bottom of the plate, first smear a thin bucket of oil, put marshmallow in the microwave for 10-15 seconds, and expand.

3.Pour in the powdered sugar and slowly knead it with your hands in the way you wrap the marshmallow in the powdered sugar. I use green fondant for the record.

7. Finally, put on the fresh cream, fondant roses, and kiwifruit cut into leaves.

8. Light cheese fondant flower cake.

It's super easy. Marshmallow: 190 g, a pinch of water, 50 g of powdered sugar. Method:

1) Wet the marshmallow in water and put it in the microwave on high heat for 60 seconds to melt. The state is high.

2) Pour the melted cotton into a container with powdered sugar and knead into a ball.

3) Put it in a container, cover it with plastic wrap, and refrigerate for an hour before use.

Cake flour, eggs, salad oil, sugar as well as flavors, sugar paste and dried paes.

What kind of material is it made of? The cakes are all made with that egg flour.

You can take a look on the Internet, the main thing is good-looking, not delicious.

Fondant is made from a mixture of primeval sugar powder, gelatin, glucose syrup, CME, and cold water. Only glucose syrup can be used here.

It is recommended that you go to a professional training school for systematic learning and understanding, and there will be professional teachers in professional schools to systematically learn from you.

Production method: 1. Wet the marshmallow in water and put it in the microwave oven on high heat for 60 seconds to melt it.

2. Melt the marshmallow and pour it into a container with powdered sugar and knead it into a ball.

3. Put the finished cake in the container, cover it with plastic wrap, and refrigerate it for an hour.

<> fondant is often used to decorate the surface of cakes and pastries. It is a cake with strong craftsmanship. It is different from the cream or cream cake we usually eat, it uses fondant as the main material to replace the common whipped cream, covers the cake body, and then decorates it with various sugar flowers, animals, etc., and the cake is as delicate and gorgeous as an ornament.

Because it has a longer preservation time than the cake decorated with fresh cream, and it is beautiful, three-dimensional, easy to form, and has more room to play in the shape, it is the most popular cake in foreign countries, and it is also the most commonly used cake for weddings and anniversaries. Due to the difference in the ingredients and production process of fondant cake, its plasticity is incomparable to that of ordinary whipped cream cake. It can be said that all the three-dimensional shapes you can imagine and can't imagine can be realized on the cake one by one through the fondant process.

To make fondant cake, you need to prepare egg whites, butter, powdered sugar, fondant, vanilla powder, sugar, salt, salad oil, eggs and low-gluten flour, first separate the egg whites, put the egg whites into a clean basin, and the egg yolks are directly beaten into the container with oil, and then add 1 4 sugar to mix and stir evenly in the egg yolk, add low-gluten flour and salt in three times, stir the powdered sugar into the egg white, beat it into white foam with an electric whisk, drip white vinegar and stir evenly, until you can pull out the three-dimensional tip, Egg whites are divided into 1 3 poured into the egg yolk liquid and stirred evenly, after stirring, pour in the remaining egg whites, gently stir and mix well from the bottom to the top, and then pour into the mold, after the oven is preheated, bake at 180 degrees for about 40 minutes, spread the powdered sugar noodles evenly on top with a sugar puff, and then use a toothpick to dip the pink pigment on the sugar cake, knead evenly to their ideal color, roll it into a round sheet with a rolling pin, and then use the five-petal flower mold to take out the sugar flower, and then use a large five-petal flower mold to take out the sugar flower for later use, Sugar flower on the sponge with a small round head press the center point, and then use a large round head, drag the middle point of each flower outward, and then roll the round head along the edge of the petals, so that it is sorted out, this can be more three-dimensional, after all are done, you can draw the stamens in the middle, to prepare a lot, and then use small pearl sugar to decorate in the middle, and then prepare a sugar paste to rub into a strip, scissors cut into a small knot, rub into stamens, use the same method to make other protein sugar powder, butter weighs the weight, Put it in a container and whip it evenly, mix it into meringue frosting, smear it on the surface of the cake, prepare the lilac sugar cake you need, and then roll it into a large round sheet, cover it on the cake body, and clean up the excess corners, prepare the coffee-colored sugar paste that the trunk needs, rub it into long strips, and then apply the meringue frosting on the cake, paste the resin according to your own preferences, and paste the flower buds and plum blossoms that are made after pasting, orange sugar cake, lilac sugar cake, blue sugar cake are all rolled into slender strips, and then twisted into a twist shape. Place on the bottom of the cake and make a cake ring so that the fondant cake is ready.

Fondant crust recipes and tricks.

To make fondant skin, you need to prepare glucose syrup, Taylor powder, gelatin powder and powdered sugar, water and gelatin powder are fully kneaded, there is no granularity, and then pour the glucose syrup into it, heat it in the microwave oven until the gelatin is completely melted, sieve the powdered sugar, add some Taylor powder, mix the powdered sugar and Taylor powder well, pour the heated syrup into it, and then stir it evenly, knead it well by hand, wrap it in plastic wrap, and put it in the refrigerator for preservation.

1.The sponge cake I chose for the cake body, the proportion of cake raw materials is basically 2:1:1:1 according to eggs: powder: oil: sugar.

2.The flour in the middle of the puff is made by mixing powdered sugar and cooked corn flour in a 1:1 ratio, you can put the corn flour in the microwave for three minutes to let it cook, but be careful to take it out and turn it every minute;

3.All the sugar flowers are mixed in a 1:1 ratio of fondant and gampes, and the sugar skin can be directly pasted with sugar paste; Meringue is blended according to the ratio of egg white: butter: powdered sugar 1:2:4;

4.I used two kinds of molds to press the plum petals, the size of the mold needs to be dragged from the center of the flower to the edge of each petal with a large round head, but the large mold also needs to roll the edge of the petals to make it thinner, but because the large mold has a lot of segments per petal, it is relatively not as good as the small mold, and it looks more three-dimensional;

5.Therefore, the plum blossoms need to be operated on a slightly thicker sponge, so that they can be clumped up and more three-dimensional; If not, you can operate it in the palm of your hand;

6.I wanted to glue a yellow flower core in the middle, but I found that I couldn't stand up at all during the actual operation, so I was lazy and painted it directly, and found that the effect was also good, but I had to pay attention to the radioactive painting when drawing.

1.Separate the egg whites from the yolks, beat the egg whites into a clean basin without water and oil, beat the egg yolks directly into the container with oil, add a quarter of the sugar in the egg yolk mixture, and stir well.

2.Add the low-gluten flour and salt that have been sifted three times; 4.Stir to combine.

3.Add the sugar to the egg whites in fractions and whip into a white foam with an electric mixer.

4.Add a few drops of white vinegar and continue stirring; 7.Until a small vertical tip can be erected in front of the mixing head.

5.Pour one-third of the egg whites into the egg yolk mixture and stir well, then pour the well-mixed egg yolk mixture into the remaining egg whites.

6.Stir gently from bottom to top to mix, pour into a mold and place in a preheated 180°C oven for 40 minutes.

7.First, use a sugar puff to evenly pounce the powdered sugar noodles on the cutting board to avoid sticking during the operation below; Use a toothpick to glue the pink pigment to the sugar paste.

8.After kneading evenly to the ideal color, roll it out into a large round with a non-stick dough pin, and use a small five-petal flower mold to remove the corresponding sugar flowers.

9.Use a large five-petal flower mold to remove the corresponding sugar flowers, and prepare all the other sugar flowers in the same way.

10.Take a large sugar flower and place it on the operating sponge, press it down with a small round head at the center point to let it sink slightly, and use the large round head to drag the middle point of each petal outward.

11.Then roll the round head along the edge of each petal, and then arrange the plum blossoms with large petals a little and clump them in the middle, so that it is more three-dimensional.

12.After moving the five-petaled flower on the sponge, drag the round head from the middle of the flower to the outside of each petal, and then press it in the middle with the round head, and it will clump up.

13.In the same way, prepare the initial preparation of the large and small plum blossoms for later use, and draw the stamens in the middle with a pen in orange.

14.In the same way, draw all the stamens, and then dip the round head in honey and dot it in the center.

15.Garnish with a small pearl of sugar in the center, then remove the sugar paste and rub it into long strips and cut it into small sections.

16.Rub the oval stamens into a round top and bottom, and make other stamens in the same way for later use.

17.Weigh the egg whites, powdered sugar and butter into a container and stir them well.

18.Mix to make meringue and spread the meringue on the surface of the cake.

19.Prepare the lilac sugar paste you need and roll it out into large discs with a non-stick pin.

20.Cover the cake base, cut off any excess corners, and tidy it up.

21.Prepare the coffee-colored sugar paste needed for the trunk and roll it into long, slender strips.

22.Coat the meringue on the reverse side and stick to the cake body.

23.Glue other branches to your liking, and glue the plum blossoms and buds on top.

24.Roll the blue, lilac and orange sugar paste into thin strips; 48.Twist into a twist and stick to the bottom of the cake to form a cake edge.

1. Fondant cakes are a dessert made mainly of cakes, milk, coffee, etc. Originating from the United Kingdom, the art cake is a favorite cake decoration technique among Americans.

2. Extensible fondant can shape a variety of shapes, and perfectly display the fine features, the artistry of the shape is incomparable, fully embodies the perfect combination of personality and art, so it has become the mainstream of today's cake decoration!