Rose Jam Fondant Cake

Overview

For this fondant cake, I added handmade rose jam to the ordinary sponge cake embryo. When you eat it, you will feel a faint freshness of roses in your mouth.

Tags

• baking
• children
• cake
• lunch
• birthday
• butter
• cake flour
• dry pest
• egg
• fondant skin
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 First separate the 3 egg whites and egg yolks, add 50g sugar to the egg whites in three batches, beat with a whisk until wet peaks form, and curved corners can be drawn out.

   

2. 2 Add 30g of sugar to the separated egg yolk and beat with a whisk until the color becomes lighter. Add 30g of melted butter in three batches and beat evenly with a whisk.

   

3. 3 Then add one-third of the beaten egg whites to the beaten egg yolks, use a silicone spatula to stir up and down to mix well, then pour it into the remaining two-thirds of the egg whites, and stir up and down to mix well.

   

4. 4 Then add sifted flour to the mixture and mix well. Add a small spoonful of rose sauce. You can also add your favorite food coloring. Mix well and set aside.

   

5. 5 Line a baking pan with tin foil, pour the previously mixed flour batter, shake the baking pan gently, and preheat the oven in advance to 180 degrees for 20 minutes. (The performance of each oven is different, so the specific time depends on your own oven)

   

6. 6 While the cake is baking, prepare the small items on the cake. Take a small piece of dry Pez and divide it into two parts. One part should not be colored, and the other part should be dipped in a little food coloring with a toothpick. Knead the dry Pez evenly and use your hands to pull out the elasticity.

   

7. 7 Pinch out the two ears, head, body, hands and feet of the little bear respectively.

   

8. 8 After putting it together, I then slightly modified it to make the bear look like I was satisfied with. I used red beans as the eyes of the bear.

   

9. 9 Then pinch out these shapes and use them as backup bottles.

   

10. 10 The bottle is shaped and marked.

    

11. 11 After the cake is baked, use a knife to trim off the uneven surface, then turn it over and turn it bottom up.

    

12. 12 Next, make some meringue, used to bind the sugar crust. Mix 1 egg white + 30g butter + 60g powdered sugar. Beat with a whisk and spread on the cake.

    

13. 13 Take a piece of sugar crust and knead it evenly, then use a rolling pin to roll it into a suitable size. It is best to use a ruler to measure how much crust you need to wrap the cake.

    

14. 14 Carefully attach the icing to the cake and smooth the icing evenly with a trowel.

    

15. 15 Make some small decorations on the cake and set aside.

    

16. 16 Arrange all decorations and shape. When putting the small decorations on, brush some sugar water to use as an adhesive.