Bird Song Flower Fragrance Flipped Sugar Cake (Handmade Version)

1. Prepare to make flowers one day in advance, mix dried persica with a little white oil and your favorite coloring, and knead well. Take some dried Pes and knead it into an olive state

2. Use a drop shaped sugar flipping knife (I don't know what it's called haha, it's a tool for flipping sugar) to press out the petal length and lace wave shape

3. The first layer of petals on the outside is in a flat state, and when the petals inside are ready, pinch them inward with your hand on the side of the petal emperor to make the petals curl up and the wave curvature increase

4. For each petal made, place them one by one on a circular paper holder, and use some water to stick the petals together where they touch. Separate each layer with tissue paper for shaping. Remove the tissue when it's completely dry and ready to be packed into fruit. The flower center in the middle can be shaped by yourself. You can use flower beads to represent it

5. Each color should be properly styled

6. Then, the leaves are dried and kneaded into an olive shape, and two cuts are deducted from three cuts

7. Use the back of this plastic knife to flatten the enlarged leaves

8. Use this shaping knife to scrape out the patterns on the leaves

9. So the leaves are completed

10. Place it on a cool sponge and use the unevenness of the sponge to shape the leaves, making them lively as well

11. Like flower buds, prepare flower branches and put them on sponge pads to dry and set for later use

12. Like flower buds, prepare flower branches and put them on sponge pads to dry and set for later use

13. Prepare eight inch and four inch cakes the next day. I am using Qi Feng. I suggest everyone not use Qi Feng. It will collapse.

14. Send some protein cream for later use

15. Mix the sugar paste with pigment and a little white oil. Roll it into a thin crust that is 2 millimeters thicker than the cake. My color is a mixture of green and blue

16. First, apply Uncle Moycen's protein cream to the surface and side of the eight inch cake

17. Cover with sugar syrup

18. Cut off excess sugar syrup. Repeat the same procedure for a four inch one and place it in the middle of an eight inch one

Cut strips of purple sugar syrup and wrap them around four inches. This bow can be made or not. It will be covered by flowers at the back. Wrap the eight inch side with a green sugar paste strip and wrap it around. More three-dimensional.

20. Then place the finalized flowers according to your favorite shape. Use a brush to brush a little water or special adhesive water on the desired location

21. The flower bud and center are inserted at the edge of the flower.

22. Arrange flowers, branches, and leaves according to their shapes.

23. The flower bud and center are inserted at the edge of the flower. Use white sugar syrup to clip two butterflies. Brush the color with pigment and place it on top of the flowers. The only grinding tool used

24. Then let's make the little bird. It doesn't need to be made in advance, just add sugar paste and white oil. The purpose of adding white oil is to prevent it from sticking to the hands. Mix purple and yellow to create this coffee color, and knead it into an oval shape

25. Use the body to collect and squeeze urine

26. Use excess orange sugar syrup as a mouth for flowers

27. Use shell shaped props to create patterns on the wings on the back of the tail and drink from London

28. Then apply purple pigment to the eyes. Brush a little pigment on your body. So the bird is done. Without making feet,

29. Place the prepared bird next to the flower branch, one on the flower branch, and the other on the leaves

30. So the whole sugar cake is finished.

31. Appreciation of finished products

32. Appreciation of finished products

33. Appreciation of finished products

34. Appreciation of finished products