How to make buttercream fondant flower cake

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a cream fondant flower cake that is suitable for nourishing your body in autumn.

1. Prepare the materials.

2.12 Put hot water in a bowl, add gelatin powder and stir until completely melted.

3.21 Add maltose and stir well.

4.1 Prepare food coloring.

5.2 Pour the liquid into the bread machine bucket while it is still hot (if it is cold, heat it in the microwave for a few seconds), quickly add powdered sugar, white oil, and tartar powder; start the dough rising program, knead for a few minutes, and knead it into a soft sugar ball, which is the fondant.

6.12 Take a piece of sugar, add food coloring and knead evenly; use a toothpick to dip the coloring and add it little by little to adjust to the desired color.

7.21 Make a homemade powder puff: Make a double layer of gauze, put corn starch and powdered sugar in the ratio of 1:1, clamp it with a clip, and it will become a powder puff. If the sugar ball is sticky, you can use a powder puff to apply it to prevent it from sticking.

8. Prepare the colored fondant. Wrap unused fondant with plastic wrap to prevent it from drying out. If the room temperature is low and the fondant becomes hard, use the microwave on high power for a few seconds, 5 seconds at a time, to avoid overheating the fondant and softening it.

9. Take a piece of fondant, 20 grams.

10.12 Roll it into long strips, divide it into 9 parts from small to large, and roll them into balls one by one.

11.21 Rolled up is the heart of the flower.

12. Roll or press the round grains into round pieces one by one and wrap them around the center of the flower, starting from the smallest to the largest.

13. Note that the center of the flower cannot protrude. Each petal should be attached between the two petals of the upper layer, with each petal getting larger and wider than the previous one, forming a rose. (This is the first flower I made. It’s so ugly, the center of the flower is crooked.)

14.1 Pink rose.

15.2 The second one is much better.

16.1 Roll the green sugar into a ball and then form it into thin slices.

17.2 Yellow Roses (the last two pieces look a bit like elephant ears).

18. Use a leaf mold to press out the leaf shape. I don't have a leaf mold, so I use a toothpick to draw leaf shapes of different sizes on round pieces and cut them out with scissors; then I use a fruit knife or a serrated knife to press out the veins on the leaves.

19. Place the prepared flowers and leaves on the baking rack to dry naturally.

20. Cut the chiffon cake into slices.

21. Beat the cream with white sugar.

22. Drain the diced yellow peaches.

23. Take a piece of original chiffon cake, spread it with whipped cream and sprinkle with diced yellow peaches.

24. Spread whipped cream on the cocoa chiffon and cover the original chiffon; then spread whipped cream again and sprinkle with diced yellow peaches; spread whipped cream on another piece of original chiffon and cover the cocoa chiffon.

25. Cover the surface of the cake with whipped cream and smooth it out (applying the cream thicker can make the surface smoother).

26. Fit a piping bag with a large piping nozzle, fill it with whipped cream, squeeze out your favorite flower shapes around the cake, and place fondant flowers and leaves that have been dried overnight in the middle for decoration.

27.Put it in a cake box.

28. Let’s take a close-up.

You can learn to cook at home by following the introduction above. It is not only healthy, but also nutritious and delicious. Have you learned how to make the cream fondant flower cake that the editor will introduce to you today?