Cooking Steps

1. 

   Step1:Heat marshmallow in microwave for 30 seconds. Remove and stir for another 15 seconds. Mix with sugar powder.

2. 

   Step2:Tanning with cold boiled water until smooth. Add butter.

3. 

   Step3:Knead the smooth back cover, put the plastic film on it and refrigerate for 24 hours.

4. 

   Step4:Sponge cake, sugar, food pigment and tools are ready.

5. 

   Step5:Take part of the white sugar and turn it over. Draw a long strip according to the height of the cake.

6. 

   Step6:Surround the cake. Water will stick to the joint.

7. 

   Step7:Take a part of white sugar, add a little purple pigment, knead it evenly and roll it flat with a rolling pin. Press out the round sugar flap with a round mold cover.

8. 

   Step8:Cover the surface of the cake.

9. 

   Step9:Take a part of white sugar. Add a little pink pigment. Knead it evenly and roll it flat with a rolling pin. Press out the small round sugar flap with the round hole cover of the flower mounting mouth. Place it on the sponge. Roll the edge thin with the sugar turning tool.

10. 

    Step10:The flower center is made into a cone by turning the peach red sugar. The first and second round sugar turning pieces are kneaded (as shown in the picture).

11. 

    Step11:Take the third.

12. 

    Step12:The fourth, the fifth and the sixth are in order.

13. 

    Step13:Turn out the whole white sugar flower slice.

14. 

    Step14:On the surface of the cake.

15. 

    Step15:The whole green leaves.

16. 

    Step16:The whole orange bean shape.

17. 

    Step17:Stick it on the cake.

18. 

    Step18:Finished product.

19. 

    Step19:Write production step