Blue and white fondant cake

Prepare 6-inch heavy pound cake. (For specific instructions, please refer to my previous recipe: Rich Chocolate Cake)

Take an appropriate amount of fondant, apply a little white oil on your palms, and knead the fondant until it is soft and easy to roll out.

Use a rolling pin to roll out the fondant to a diameter larger than the diameter of the cake plus the height of both sides.

Carefully spread the fondant on the cake and smooth it evenly with a spatula.

Use a knife to cut off excess fondant from the bottom edge of the cake

Add appropriate amount of blue food coloring to the remaining fondant

Knead evenly until you reach a satisfactory color.

Roll the blue fondant into a long strip, flatten it and cut it into a thickness of about 1.5 cm. The length should be enough for a circle of cake.

Use a small brush to brush a thin layer of purified water on the bottom edge of the cake, and wrap the blue ribbon around the bottom edge to stick it firmly.

Then use a little bit to make a buckle and stick it on the closing edge of the blue band just now.

Take a little dry pez, apply white oil on your palms, knead it evenly, and press it into a flower shape.

Lightly press the edges of the petals to make them more three-dimensional.

Mix the blue pigment with a few drops of pure water, dip the small embroidery brush into the blue water, and draw lines on the edges of the petals.

Glue the large, medium and small petals in order and place them on the cake.

After all the petals are installed.

Use a small brush dipped in blue water to draw leaves and vines on the cake.

Finished product

Finished product

Finished product

Finished product

Finished product

Finished product

Attached are pictures of the fondant paste used

Dry Pez is used for making flowers and shapes and is malleable.

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