Rose cup cake

Overview

I caught a cold again yesterday for some reason. I coughed several times during the night and woke up from my sleep. I originally wanted to sleep a little longer during the weekend, but yesterday I planned to make a rose cake, so I got up at eight in the morning. The attractive rose cup cake is full of romantic atmosphere. Give it as a gift to your lover.

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• dry pest
• egg
• oil
• sugar
• milk

Ingredients

Steps

1. 1 Crack the eggs into a basin that is oil-free and water-free, and add sugar.

   

2. 2 Heat the egg liquid over water to 40 degrees. Use an electric egg beater to stir during this period, otherwise the egg liquid will solidify.

   

3. 3 After the temperature is reached, remove the hot water and beat with an electric egg beater at medium speed until the volume doubles and the egg liquid turns from yellow to milky white. Use a whisk to lift the egg liquid, you can draw a figure 8 and it will disappear in a few seconds.

   

4. 4 Sift in the low-gluten flour in two batches and mix evenly with a spatula.

   

5. 5 Sift in the low-gluten flour in two batches and mix evenly with a spatula.

   

6. 6 Add the milk to the oil and stir with a whisk to combine.

   

7. 7 Add a small portion of the egg liquid to the milk and oil, mix well with a spatula, then pour the mixture into the cake batter and mix evenly.

   

8. 8 Pour into the mold nine-tenths full. Preheat the oven to 180 degrees and bake on the middle rack for 25-30 minutes.

   

9. 9 Let the dry pez sit at room temperature and knead it with your hands until soft.

   

10. 10 Dip a toothpick into a little red pigment paste.

    

11. 11 Knead the pigment paste evenly.

    

12. 12 Use a non-stick rolling pin to roll the dry pez into a thin pancake.

    

13. 13 Use an embossing tool to press patterns onto the pancake.

    

14. 14 Use your hands to separate the petals one by one.

    

15. 15 Use a fondant tool to press the larger side of the petals thinner.

    

16. 16 Take small pieces of dry Pez and roll them into water droplets, and wrap the petals around the water droplets. Made into flowers.

    

17. 17 Beat the light cream and sugar until very fluffy.

    

18. 18 Pipe onto the cup cake and decorate with the prepared fondant roses.