Blue Pea Flower 3D Painted Cotton Cake

Ingredient	Method
Cake: 40g veg oil 90g LP flour, divided used 3 A egg yolks 1 A egg 20ml milk / soya milk / santan 20ml blue pea flower water 3 A egg whites 2 drop rice vinegar 55g caster sugar	Cake: 1. Heat 25-40 blue pea flowers with 40ml water, and reserve 20ml to use. (The more flowers to cook, the blue color more strong and dark) 2. Heat up the veg oil and then pour into the 50g flour and stir until combined, no lump until smooth. Set aside 3. Whisk the egg white and vinegar until bubble stage. Gradually add in sugar and continue beat until medium peak form. 4. In another bowl, mix egg yolks, whole egg, 40g flour, blue pea flower water and milk until well combined. 5. Mix step 2 into step 4 and mix well. 6. Fold 1/3 meringue into egg yolk mixture to lighten it. Fold in the remaining meringue using rubber spatula. 7. Pour the batter into  6" cake pan lined with parchment paper in bottom. Tap the tin to remove bubble. 8. Baked at preheated over 180C top heat at first 8 minutes. Adjust the heat to top/bottom at 160C for the rest 40-45 minutes. 9. Remove from oven and revert the tin to cool completely before un-mould.
Frosting: 70g butter, soften 1 A egg whites 30g caster sugar, divided use 10ml 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 & 15g sugar until medium peak form (non-flowable stage). Set aside. 3. In a sauce pan, put the 15g 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. 7. Fill each of the respective coloured into piping bags.
Painting: 1 pc of Edible glutinous rice paper 食用糯米纸 1 pc of Transparent plastic sheet 透明 塑料片 2-3 pc of Binder clips 1 pc of A4 printed design paper some chocolate ganache  (15g dark chocolate + 1tsp butter, melted)	1. Follow the order sequence: printed design paper -> transparent plastic sheet (to prevent the rice paper get polluted) -> edible rice paper by using binder clips to fix it. 2. Fill the chocolate ganache into a small piping bag. 3. Use chocolate ganache to draw all the outlines of the design. 4. Cut out the excess rice paper as close to the edge of the design. Set aside.
Assembly: 1. Spread & coated the frosting over the cotton cake. Chill for 30 minutes or more to hardness it. 2. Carefully place the painted rice paper onto the cake (must make sure with the right position, and cannot be re-place if wrong placed.). 3. Use a brush to flat the rice paper. 4. Use chocolate ganache to bold all the outlines of the design if not enough bold. 5. Color the design carefully with soften buttercream (so that the coloring will look smooth) and add some simple decor on the cake. 6. Chill for 4 hours before served. *Note: may replace topping cream to paint it.