Cake flour, 160 grams
Eggs, 8 pieces
Separate the egg yolks and egg whites into two separate containers.
Thoroughly stir the egg yolks, then add 50g of sugar. Next, pour the mixture of milk and oil into the stirred egg yolks. Mix them evenly, then add the flour. Stir until fully combined. Begin whipping the egg whites, then add one-third of the remaining 100g of sugar. Continue whipping the egg whites, adding the remaining sugar in thirds. Add a few drops of white vinegar to the whipped egg whites and whip briefly. The whipped egg whites should form a stiff peak with a slight curl when the whisk is lifted. Pour one-third of the whipped egg whites into the egg yolk mixture and stir until evenly combined.11. Pour the mixed liquid into the remaining two-thirds of the egg whites and stir until well combined.
12. Pour the batter into the required mold, tap it twice to release air bubbles before placing it in the oven, then bake in a preheated oven at 180°C for 40 minutes on the middle-lower rack. Repeat the same method to bake an additional plain cake layer. 13. Allow the baked green tea cake to cool, then place it on a turntable. 14. Spread a layer of red bean paste on top. 15. Place a plain cake layer on top of the red bean paste. 16. Prepare tools for making fondant flowers. 17. Use a toothpick to gradually add red food coloring to the fondant mixture, adding a small amount each time and kneading thoroughly until evenly colored. 18. Take a small piece of fondant and roll it into a round sheet to prepare for making petals. 19. Press the smallest petal cutter onto the round sheet to cut out the shape.20. Move the prepared petals onto a sponge mat, and use a small knife to cut along the connections between the petals. 21. Use a round-tip tool to roll along the edge of each petal. 22. Use a round-tip tool to stretch from the center of each petal outward. 23. Wrap one of the petals around a toothpick. 24. Then wrap the opposite petal around the toothpick as well. 25. Attach the remaining petals one by one, ensuring each is placed between the two previous petals. 26. In this way, all petals of the smallest size are attached. 27. Use the second smallest mold to press out the petals. 28. Shape the petals following the same steps: roll the round-tip tool along the edge of each petal, then stretch from the center to each petal edge. 29. Finally, cut open all the connections.
30. Align each petal’s raised part inward and attach it along the middle of two adjacent petals from the previous layer. 31. Thus, the second layer of petals is fully attached. 32. Then, apply the same method to attach the third layer of petals. 33. Continue with the same method for the fourth layer of petals, making the flower increasingly larger. 34. Separate three egg whites one day in advance, refrigerate them overnight, then whip them until coarse bubbles form. 35. Gradually add sifted powdered sugar in two batches using a fine-mesh sieve to prevent sugar dust from flying. 36. Add sieved powdered sugar according to the desired consistency. 37. Add lemon juice or white vinegar, then whip at low speed until stiff peaks form. 38. Spread the meringue frosting onto the prepared cake surface.
39. Remember to apply it on both the top and sides, and wait until it dries slightly. 40. Use a toothpick to add yellow food coloring into the sugar paste, adding a little at a time. 41. Knead thoroughly each time until the desired color is achieved. 42. Roll it into a large sheet, ensuring that the diameter meets the cake’s diameter plus twice its height. 43. Transfer the sugar paste onto the cake, remove the excess, and smooth the surface. 44. Place the royal icing into a piping bag. 45. Pipe the desired flower patterns onto the sides of the cake. 46. On a piece of white sugar paste, use small and large cutters to make tiny flowers. 47. Attach the small flowers randomly onto the previously piped lines.
48. Gradually add green food coloring into the sugar flower mixture using a toothpick. Add a small amount each time, and knead thoroughly after each addition.
49. Press out leaf shapes using a leaf-shaped mold. 50. First, plan the arrangement in your mind, then attach the leaves to the desired positions. 51. Arrange all the flowers, then add pearl sugar in the center core. 52. Press down with round cutters of different sizes to obtain circular rings. 53. Cut into long strips, then fold them to create white lace edges. 54. Attach the lace edges along the bottom of the cake. 55. The birthday cake made for my mother is completed, and I named it — Peach Blossoms in Full Bloom.
