Doubleberry "· Fondant" Cake
Overview
Yesterday I went to a friend's house for a party and made a cake to take with me. I used a ready-made cake base. I only needed to whip the whipping cream, roll out the icing, and the whole cake was almost ready. It is said that the candy crust is very difficult to roll out. It took me maybe half an hour to roll it out. . . Although it is protected by sugar coating on the outside, it should be stored in the refrigerator if it is not to be enjoyed immediately.
Tags
Ingredients
Steps
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Wash the strawberries, remove the leaves, and cut some into small pieces
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Add sugar to the light cream in three batches, then beat until set aside
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Divide the cake base into three equal portions and place one portion on the cake turntable
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Add some cream
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Just apply it roughly, because you still need to spread strawberries
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Place a layer of strawberries
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Place a piece of cake embryo
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Repeat steps 5 and 6
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Then cover with the last layer of cake base, spread only cream on the surface, rotate the turntable with one hand, and hold a spatula with the other to smooth the surface
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Just smooth the sides of the cake, don't add too much cream, otherwise it will be easy to squeeze out the cream after wrapping it with icing
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This is the marzipan I used. The method and effect are the same as fondant, but the ingredients are different
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Roll out into a thin crust slightly larger than the cake. Because the cake needs to be wrapped around the edges, the amount used on all four sides must also be included
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Cut a smaller circle from oil paper and place it in the center of the cake
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Hold the icing with both hands and gently cover the cake
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Use a cake smoother to smooth the surface
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Also smooth the sides with a plastic board and cut off the excess edges
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Cut a cross on the surface
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Open the cutout and take out the oil paper
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Arrange the strawberries, sprinkle with some powdered sugar to decorate and complete
