Fondant Cake
Overview
How to cook Fondant Cake at home
Tags
Ingredients
Steps
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Put flour, baking powder, salt, and matcha powder into a large bowl.
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Add oil, eggs, sugar, I used half regular white sugar and half matcha powdered sugar in a mixing bowl.
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Mix well.
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Add vanilla extract and mix well.
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Sift in the flour mixture and mix well.
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Add yogurt.
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Mix well.
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Take an 8-inch baking pan and grease the inner layer with oil. The amount in the ingredients is for an eight-inch cake embryo.
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Slowly pour the batter into the baking pan and tap a few times to release any air bubbles. Preheat the oven to 175 degrees and bake for about 30 to 40 minutes, until a toothpick inserted comes out clean. After baking, let cool and set aside.
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Take two portions of 50 grams and one portion of 5 grams of fondant cake, add appropriate amounts of red and yellow colorings respectively, and knead them using a long and twisting method to form three balls of fondant: dark pink, light pink, and light yellow.
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Roll the dark pink and light pink fondant into thin sheets, use two sizes of molds to cut out flowers, and make light yellow fondant into small discs as flower cores, then put them in the refrigerator. I forgot to take a photo, so I had to use the one from before.
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Add a small amount of red coloring to 450ml of heavy cream and whip it into light pink cream.
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Add a small amount of green coloring to 50ml of heavy cream and whip it into light green cream.
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Cut the cake into two slices, spread light pink cream in the middle, and place sliced strawberries on top.
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Cover with another layer and evenly spread light pink cream on the outside.
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Stack large and small flowers of the same color together, place a yellow flower core in the center, place it on top of the cake, then put the light green cream into a piping bag and draw branches and vines.
