Make Christmas fondant cake with your children
Overview
How to cook Make Christmas fondant cake with your children at home
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Ingredients
Steps
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First pour the salad oil, water and salt into a stainless steel basin, then separate the egg whites and yolks from 5 eggs. Put the egg yolks into the basin with salad oil and water. Be careful not to mix the egg yolks and egg whites, otherwise they will not be able to beat.
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Put the egg whites into another stainless steel basin.
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Pour 40 grams of fine sugar directly into the egg yolks.
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Use a whisk to beat the egg whites for a while, then add the remaining 30 grams of fine sugar to the egg whites.
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Continue to beat the egg whites until stiff peaks form, as shown in the picture.
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Then use a whisk to stir the salad oil and egg yolks into an egg yolk paste.
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Sift in the flour and mix well with a rubber spatula.
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Take a small piece of beaten egg white and add it to the egg yolk batter and mix evenly.
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Then pour the egg yolk paste into the remaining egg whites, and use a rubber spatula to cut and mix. Do not make direct circles.
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Cut the mixed cake batter.
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When preparing the paper cups to hold the cake, I used coated paper cups, which are easy to shape and look good.
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Start filling the cake batter, don't fill it too full, just fill each cup seven-thirds full.
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Put it into the middle layer of the oven, set the temperature to 15 minutes, and the time to 165 degrees to bake. Each oven brand is different, and the temperature and time are slightly different. You can master it yourself. The cake will swell a little when freshly baked and will flatten out after cooling.
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While the cake is cooling, we can prepare the fondant ingredients. I bought imported dried paisley, edible white oil and food coloring from the British DAB, because it is food after all, so of course it is best to choose the safest ones. The dried Pest you buy is white. Use a toothpick to dip an appropriate amount of pigment into the dough and knead it. If it is a little sticky, you can apply some white oil and continue kneading until the pigment is fully kneaded. Dried Pest will easily harden when exposed to the air. Dry Pest that is not in use must be tightly wrapped in plastic wrap for easy use next time. The various colors that have been kneaded look like the plasticine that children play with. Now you can play with the children!
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Prepare some molds. I used existing cookie molds for Christmas trees, Christmas flowers and balloons at home, as well as a fondant cutting mold that can be used to carve patterns.
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Prepare a mousse ring about the same size as the cake.
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Use a rolling pin to roll out the dry Pez of different colors into a dough about 5 mm thick and set aside. To prevent sticking, sprinkle some powdered sugar.
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Use a die to stamp the pattern on the dry pezkin.
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Press a mousse circle into a round shape and set aside.
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Spread rounds of dry pez on top of cake.
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Use cookie cutters to print patterns of Christmas trees, Christmas flowers and balloons in sequence.
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Use dry Pez of different colors to slightly embellish it to make the decorations look more three-dimensional. In order to stick them more firmly, you can use a small brush to apply a little cold boiled water to stick small objects.
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Finally, place the decorations on the round dry pez to finish.
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The fondant cake full of Christmas flavor is finished. Isn't it very cute and beautiful? In order to prevent the dry pancetta from hardening and drying out and affecting the taste of the cake, eat it as soon as possible. If you don't want to eat it in a short time, you need to wrap it with plastic wrap and put it in a sealed cookie box.
