Flipped Sugar Cake~Flowers

1. Roll out the sugar paste with a rolling pin

2. Brush the six inch sponge cake with adhesive and cover it with white sugar syrup. Gently press it with your hand to help it fit better

3. Use a wheel cutter to trim off the edges and corners

4. The surface has been tidied up

5. Add a few drops of red pigment to the white dried paste and knead it into a red sugar syrup. Use a rolling pin to roll it out and then use a mold to press out the pattern

6. After moving to the sponge pad, use a sugar flipping tool to gently press the petals to make them thinner

7. Take a dried Perth that has been mixed with yellow and shape it into a flower heart

8. Pinch the thin petals and wrap them around the flower center in circles

9. Insert the prepared flowers into the middle part of the cake

10. Roll the prepared green dry Perth thin and use a mold to press out the leaves

11. Roll out the blue dried pastry and cut it into wide strips as the edge of the cake

12. Finished product drawings