If you have the confidence, join me in the challenge! If you have the confidence, join me in the challenge! If you have the confidence, join me in the challenge!

WHAT YOU NEED

Ingredients

Eggs (cake) four
One six-inch cake
240 grams of pure white cotton candy
450 grams of sugar powder
Clean water (sugared) 24 grams
Low flour (cake body) 180 grams
Butter (cake body) 180 grams
Fine sugar (cake body) 120 grams

How TO MADE Cake with sugar

Steps 1 to 4

1. First, make the sugar and prepare three bags of pure white cotton candy.

2. Prepare the sugar powder.

3. Pour the cotton candy into a larger container, add clean water, stir slightly, and heat in the microwave for 20 seconds.

4. Take it out, stir it with a chopstick, put it in the microwave and heat it for 10 seconds.

Steps 5 to 8

5. At this point, the cotton candy is all melted and stirred evenly.

6. Slowly add sugar powder to the mixture

7. All the sugar powder and melted cotton are completely mixed.

8. Lazy putting it in the bread machine

Steps 9 to 12

9. Let the bread machine knead for about 5 minutes.

10. A little bit of butter on the hand, a little bit of sugar on the hand, a little bit of butter on the hand.

11. Multiple layers of preservative film placed in the refrigerator for 24 hours

12. Start making the cake body, cut the butter into small pieces and put it in the microwave for 30 seconds, the cold room temperature is not easy to soften, (the sugar cake body must be a solid cake body that can withstand the pressure of the sugar weight)

Steps 13 to 16

13. Pouring butter into the egg-making bowl

14. Add fine sugar to make sugar and butter fully integrated

15. Add the eggs gradually, adding one more egg each time the eggs are completely mixed with the butter.

16. Butter is poured into a foam and added to a low powder

Steps 17 to 20

17. Stir evenly (be careful not to over-stir)

18. Pour into a six-inch round cake mold with butter, scrape slightly flat, bake in the oven at 180 degrees for 40 minutes, color and then cover with tin paper

19. Out of the oven (with a toothpick and a non-sticky toothpick)

20. After releasing the mold, cut the uneven cake that rises above it, and make a few small paper cup cakes (pound cakes do not rise as high as the wind, belong to a solid cake body)

Steps 21 to 24

21. Remove the sugar from the refrigerator and knead it slightly into a smooth dough

22. Lay the preservative film up and down into large discs, (measure the circumference of the cake with a scale)

23. Take the right amount of sugar powder and add a little lemon juice.

24. Make a sugar-sweetened mixture and stir evenly

Steps 25 to 28

25. The bottom of the cake is brushed all the way up evenly with sugar powder.

26. Tear the sugar from the bottom of the cake and spread it quickly on the body of the cake, and spread the cake evenly with your hands, so that the sugar skin covers the cake.

27. Wrap and tear off the top layer of preservative to cut off the excess sugar peel

28. Wrapped and shaped sugar cake

Steps 29 to 32

29. Take some of the excess sugar and add the food coloring and mix it into a colored dough.

30. Rubbing the growth bars, or putting a preservative film on top

31. Growth patterns

32. Cut into long, uniform strips

Steps 33 to 36

33. A whole circle around the cake.

34. Another long film.

35. In the shape of a butterfly

36. Wrap it in the middle.

Steps 37 to 40

37. Glue the red cake around the interface.

38. The remaining red sugar is ground into thick, thin, even slices, which are embossed with a flower pattern (the flower pattern needs to be embossed with glue powder beforehand)

39. Flowers in moulds

40. Gently take it off.

Steps 41 to 44

41. glued to the surface of the sugar cake

42. Everything is done (the flowers are arranged in random patterns), put a sugar bead on the flower and press it.

43. I also made a small paper cup and a sugar cake.

Handy cooking tips

　　When turning the sugar, it must be covered with a preservative film, which is easy to operate and does not stick to the hands.