大理石绿茶可可棉花蛋糕 + 韩式裱花 - Happy Mother's Day

Ingredient	Method
Cake: 40g veg oil 90g LP flour, divided used 3 A egg yolks 1 A egg 40ml milk / soya milk Flavor: 1/2tbsp green tea powder 3/4 tbsp cocoa powder 3 A egg whites 2 drop rice vinegar 55g caster sugar	Cake: 1. Heat up the veg oil and then pour into the 50g flour and stir until combined, no lump until smooth. Set aside 2. Whisk the egg white and vinegar until bubble stage. Gradually add in sugar and continue beat until medium peak form. 3. In another bowl, mix egg yolks, whole egg, 40g flour and milk until well combined. 4. Mix step 1 into step 3 and mix well. 5. Fold 1/3 meringue into egg yolk mixture to lighten it. Fold in the remaining meringue using rubber spatula. 6. Divide the batter into two portions, each mix well with green tea powder and cocoa powder. 7. Spoon 2-3 tbsp cocoa batter into the center of  6" cake pan lined with parchment paper in bottom. Spoon 2-3 tbsp green tea batter over the cocoa batter. Continue alternately until all batters are finished. 8. Tap the tin to remove bubble. 9. Baked at preheated over 180C top heat at first 10 minutes. Adjust the heat to top/bottom at 160C for the rest 40-45 minutes. 10. Remove from over and revert the tin to cool completely before un-mould.
Korean Flower Frosting: 130g butter, soften 2 A egg whites 60g caster sugar, divided use 20ml water ~blue, red and yellow food colorings ~1/2 tbsp green tea powder	Frosting: 1. Beat the butter until light and smooth. Set aside. 2. Whisk the egg whites & 30g sugar until medium peak form (non-flowable stage). Set aside. 3. In a sauce pan, put the 30g sugar and water and bring to boil over medium low heat. 4. When syrup is hot and boiling (~117°C, soft ball stage, 糖液粘稠有细密小泡而不是大泡泡。 成功的糖水是粘稠，透明，流动不会马上结晶的。), turn off the heat, and then pour it over the egg whites and continue whisking until stiff (without waiting it to cool). 5. Once meringue is cooled, add all butter into it and continue beat until become creamy and light. 6. Divide the frosting and mix with some food colorings/powder. (如果出现油水分离，把多余的水给倒掉，不然会影响裱花的美观） 7. Fill each of the frosting into piping bags. (may reserved for drawing outline on top of the cake) Making rose: 1. Pipe a small spot of buttercream directly on a piping nail and attach parchment paper square on it firmly. Press it down on the flat surface ti get a nice smooth surface. 2. To start to pipe the flowers, angel the flower tip at 45 degree and pipe a small cone. Add first three petals, keeping the 45 degree angle. Be sure to start on the nail and end on the nail. Keeping the rose neat. 3. Always use odd number on the petals. And start the next petal in the middle of the last one. Here come with the rose bud. You may take the rose bud off the nail at this point. 4. To complete the small rose, once again starting at the nail and in the middle of the last petal. 5. To fan out the petal, angling the tip towards you slightly and continue starting at the nail and in the middle of the last petal. 6. Gently slide the paper off the nail, supporting the rose (Use decoration scissor to lift the rose out if piped on the nail base), and gently place the rose into refrigerator to firm up. 7.  Chill flowers in the fridge 30 minutes or overnight or few days in advance to harden before decorate on the cake. ~If the buttercream started to melt (due to weather / hand temperature): i) pour back the cream into the balance cream and chill to harden abit. ii) place the buttercream over a big bowl filled with ice cubes and water. Once it is harden abit, stir until smooth to start piping again. Notes: ~奶油霜可以放冷冻室/冷藏保存，用之前要提前拿出来自然回温，然后用打蛋器搅打至顺滑。意式蛋白霜重新回温后搅打的时候，会出现水油分离的状态，不要紧，继续搅打，过一会就会变顺滑了。 ~包绕花瓣的时候要根据1,3,5,7片的原则，一般性不要超过4层，当中的花瓣要比较高，一层层往下裱，这样才有开放感和立体感。 ~如果不想用人工色素，可以用抹茶粉调成绿色，用草莓粉调成红色。
Chocolate Cream: 150-200g topping cream 50g dark chocolate coins, melted	1. Whisk the cream until stiff form. 2. Add melted chocolate into the cream and using spatula to mix well.
Assembly: 1. Spread & coated the chocolate cream over the cotton cake. Chill for 30 minutes or more to hardness it. 2. Using buttercream, draw an outline in circle (may two-three circles) about half an inch from the edge to help glue and handle the flowers. 3. Start with the largest flowers, remove the flowers from the fridge, gently peel the parchment paper away from the edge of rose, and using skewer or cocktail stick, gently skewer the rose onto the stick, and peel off the backing paper (Must working quickly and carefully as they soften quickly. May direct peel off using hands). 4. Gently place the rose on the blob. Twist the stick to pull it out. You can use stick to shuffle the flower about. Once complete the flowers, pipe some leaf shape to fill the empty gap between each flowers. Once finished, chill in fridge before consumed.