Main Ingredients:
Dry Peas: 454g; Black Food Coloring: to taste; Blue Food Coloring: to taste; White Fruit Paste: 200g.
Additional Ingredients:
Fondant: 600g; Red Food Coloring: to taste; 8-inch Sponge Cake: one.
Taste: Sweet; Technique: Other; Time: Several hours; Difficulty: Moderate.
Tomato Recipe: Fondant Crab – Detailed Cooking Steps
Place the sponge cake on a decorating turntable and spread white fruit paste evenly on the surface and sides of the cake.
After spreading the entire cake, place it in the freezer to chill.
Take a piece of fondant, squeeze a little blue food coloring onto it.
Stretch and knead the fondant with both hands to evenly mix the coloring and fondant into blue fondant.
Roll the blue fondant into a sheet larger than two circles of an 8-inch cake.
Then use a rolling mat to flip the rolled fondant onto the cake.
Pull down the fondant on the sides with your hands to make it adhere more closely to the cake’s sides.
After pulling everything down, press firmly against the cake’s sides with your palm.
Then use a fondant smoother to continue pressing against the cake’s sides, also smoothing the top of the cake.
Next, use a fondant tool to trim off the excess fondant from the sides.
With the fondant covering done, place the finished cake in the refrigerator to continue chilling.
Take a small amount of white fondant, add a little water, heat it over water until the fondant melts and becomes a glue.
Knead the remaining blue fondant back into a ball, then roll it out into a long strip again.
Use a knife to cut it into two strips of the same width.
Take one strip, fold both ends to the center point, then brush with sugar syrup as glue.
Take the other strip and cross it from the bottom of the previous fold.
Cut off the excess, brush with sugar syrup, and create a bow shape.
Wrap the remaining strip around the bottom of the cake, then stick the bow in the center of the ends and shape it using a fondant tool before placing it in the refrigerator.
Knead three different sizes of dry peas in three different colors.
Take a portion of red dry peas and knead it into a smooth ball.
Insert three lollipop sticks into the center of the cake.
Insert the red dry peas onto the sticks.
Knead white dry peas into small round balls.
Insert them on the sides of the red dry peas using lollipop sticks.
Similarly, create a water drop shape with a small piece of red dry peas, then use a fondant tool to split the larger end.
Repeat the process for the other side and insert three different sizes of white water drop shapes on the cake, then repeat for the other side.
Roll out black dry peas into a sheet, then use scissors to cut out a smiley face and mouth.
Carefully attach the eyes and mouth to the crab.
Roll out the remaining white dry peas into a sheet, then use letter molds to press out letters.
After pressing out the “Happy Birthday” message, stick it around the cake.
And there you have a lovely fondant crab cake!
