low powder 66g

egg with shell 13g

fine sugar 5g

milk 28g

butter 17g

honey/syrup 4g

fondant

pink pigment

matcha powder/green pigment. 4 grams of honey are evenly mixed and put in a pot to keep the temperature about 4 degrees

2. Prepare a water-free and oil-free container, put in 3 eggs and add white sugar at one time

3. Sit in warm water until the egg paste does not disappear

4. Arrange the egg paste at a low speed, stay at each place for 15-3 seconds and slowly turn the pot to the next place until the batter has no big bubbles and becomes very delicate (this step cannot be omitted, It determines the taste of the cake

5. Sieve the low-powder mixture twice and stir it with eggs until there is no dry powder. Sieve again and mix well for the second time

6. Pour warm milk into the film with a spatula and mix well for about 3 times

7. Pour the batter into the six-film, and it's just six

8. Pour the batter into the six-film, and it's just six

9. Pour the batter into the six-film, and it's just six

1. A little sugar water in the middle and pearl sugar for bonding

12. Scraper practice: white and pink dried pace are rolled into thin slices to cut out the shape of scraper, and the bonding place is connected with sugar water

13. Egg pumping practice: pink and white dried pace is first kneaded into a large circle and then flattened, which is the shape of egg pumping, and then kneaded into thin strips with white to bond the internal structure of egg pumping

14. Apron practice: white and pink. Cut the white one into a square and glue it well

15. Heat insulating gloves: roll the pink dried pace into thin slices, poke out the outline of gloves with toothpicks, then cut it off with a knife and trim it by hand

16. Oven practice: make a cuboid with white sugar, roll the pink dried pace into thin slices, cut out the outline of the oven, knead two small circles, and press the button on the right side of the oven to roughly complete the outline of the oven. When combining, brush them all with a little sugar water and stick them together.

17. Roll them into thin slices with dried pace and press them into a circle for use. This circle should just cover the diameter of the cupcakes.

18. Make a green fondant with matcha powder and dried pace, and press some leaves with a mold for use.

19. Finally, stick the fondant discs with sugar water and rub a little sugar water to stick them to the cake.

2. Prepare lace.