Main Ingredients:
Low-gluten flour: 140g; Eggs: 4; Corn oil: 50g; Milk: 60g; Sugar: 80g.
Additional Ingredients:
Butter: 250g; Sugar: 80g; Egg whites: 3; Clear water: 30 tablespoons.
Taste: Sweet; Technique: Mixing; Time: Twenty minutes; Difficulty: Moderate.
Detailed Steps for Making Korean Cupcake Flower Cake
Beat four whole eggs with sugar until the pattern does not disappear immediately
The pattern can withstand five minutes,
Use a scraper to block and pour in milk and corn oil
Sift in low-gluten flour and mix well, from bottom to top, with a large amplitude to avoid defoaming!
Preheat the oven to 180 degrees, bake in the middle for about 20 minutes, adjust according to your own oven
Pour the batter into the mold, fill it about eight-tenths full
Bake and cool the cake out of the oven
Prepare the buttercream, choose the color, fill them into piping bags respectively,
After piping the flowers, refrigerate to set, or if the room temperature is suitable, you can proceed directly!
Once chilled, start assembling
Take a cake layer and spread a layer of buttercream on top
Then arrange the chilled flowers in a design of your liking
You can arrange about four flowers
Then use green buttercream to pipe leaves for decoration!
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
Finished Product Showcase
