Turn sugar cake to catch up with fashion and create unique cake

Turn sugar cake to catch up with fashion and create unique cake

Introduction:

"Turning sugar cake is to make various shapes by turning sugar, and its ornamental value is far greater than its edible value. In this way, for baking lovers, it not only meets the fun of baking, but also does not want to eat the cake, reducing the calorie intake! Today, the sugar cake is becoming more and more popular. Many friends are interested in sugar cake. Today, tomato will introduce the making process of sugar cake in detail. "

Production steps:

Step 1: demould the fruit pound cake onto the turntable and cut off the protruding part with a bread knife

Step 2: cut the surface flat, turn the cake upside down, and apply a layer of transparent fruit paste on the surface

Step 3: turn over the sugar cream made in Germany, dip the toothpick with pigment

Step 4: knead the pigment evenly by stretching with both hands

Step 5: after kneading, flatten the sugar cream, and roll it into a thin sheet about 3mm thick with a rolling pin

Step 6: then hold up the cake with both hands and spread it evenly on the cake. Then stretch the sugar crust down with your hands to flatten the whole side

Step 7: then press the palm inward to smooth the sugar skin around

Step 8: smooth the cake around and on the surface with the sugar turning trowel, and then cut off the extra sugar skin with the sugar turning tool

Step 9: turn the homemade sugar cream into light yellow by the previous method. Take a small piece and put it into a bowl. Add a little water and heat it until the sugar melts. It is used as adhesive

Step 10: turn over the remaining light yellow sugar cream and roll it into thin slices. Cut long strips of the same width with a knife

Step 11: brush a cross on the surface of the cake

Step 12: stick two candy bars on the top of the cake

Step 13: cut a strip of the same width, fold both ends to the center, and connect with adhesive

Step 14: take a short strip of the same width, wrap the connecting part, and connect the bottom with adhesive

Step 15: finally, pinch the center point with your hand to form a preliminary bow

Step 16: finally, use the sugar turning tool to stir up the semicircles on both sides to form a more vivid bow than before

Step 17: stick the bow to the center of the cake

Step 18: then cut off two short sugar strips and stick them on one end of the bow

Step 19: then use the sugar turning tool to press the sticky part inward to form a ribbon

Step 20: use the sugar turning tool to make the radian of the ribbon vivid, and make another one in turn

Step 21: press out the rest of the dough with a proper hole shaped tool and stick it around and on the surface of the cake

Step 22: move the cake to the bottom of the cake with the mounting knife, turn the remaining sugar cream, and knead them into small round beans

Step 23: stick it to the bottom of the cake for a circle, so the beautiful sugar cake will be made

Materials required:

Transparent fruit paste: appropriate amount

6-inch fruit pound cake: one

Domestic repackaged fantanggao: 100g

Pigment: a few drops

White oil: proper amount

Molasses from Germany: 100g

Note: Note: 1, because the sugar cream contains a lot of sugar, so when kneading sugar, hands must be smeared with a lot of white oil to prevent sticking. 2. The pigment used in the sugar cake is relatively less, you can dip it with toothpick. 3. Generally, pound cake or Madeleine Cake is used as cake embryo for making sugar cake. Because sugar cake is too sweet and greasy, the cake inside naturally becomes the focus. Generally, if you add a lot of nuts or nuts to pound cake, you will have unexpected taste. 4. Qifeng cake and sponge cake can't be used to turn sugar cake, because the texture is too soft, it will be flattened. 5. If you don't use transparent fruit cream on the surface of the shop, you can also use cream. For details, please search our shop for the formula of basic cream. 6. Homemade fantanggao is not suitable for fantangpu. It is generally used for surface decoration because of its hard texture and not easy to stretch

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet