Valentine's Day rose cream cake(qing ren jie mei gui hua nai you dan gao )

Valentine's Day rose cream cake

Introduction:

"Valentine's Day is coming, make a rose cream cake to surprise my dear. It's a super simple rose cake that can be finished without deep flower mounting technology. The cake germ is 6-inch Qifeng cake germ. Qifeng cake can also be made according to my previous hair. "

Production steps:

Step 1: beat the cream with sugar and ice water until the cream has obvious lines and doesn't flow.

Step 2: put the cake bottom on the mounting turntable, put 6-inch Qi Feng on it and set it (if you want to put oil paper between the bottom and the cake, put oil paper on it)

Step 3: add a thick layer of cream on the top of the cake and smooth it with a spatula. When wiping the cake, the spatula and the cake face are at a 30 degree angle in one direction. Do not wipe it back and forth.

Step 4: apply a thick layer of cream around the top.

Step 5: make a 30 degree angle between the spatula and the cake. Hold the spatula in your right hand and turn the mounting turntable back slightly in your left hand to wipe the side. Put more cream into the cream basin.

Step 6: smooth the top with the same method after plastering around.

Step 7: stick the triangular scraper with serrations close to the side of the cake, turn the mounting turntable in one direction, and the pattern on the side will be finished. You don't have to use too much force to hold the scraper, just keep it in a good position.

Step 8: cut a hole at the top of the decoration bag, put it into the 6-tooth flower mouth, and put in the cream.

Step 9: use the method of drawing circles at the top while milking to squeeze out the roses. You can squeeze two layers at the top, and the flowers on the upper layer should be smaller and not too dense, because the pink flowers will be added next. (if there is oil paper at the bottom, you can gently pull out the oil paper at the bottom.)

Step 10: use the same method to squeeze the top on the side. When squeezing, stick to the side and squeeze one layer on the side. So leave some space.

Step 11: add a small amount of pink food pigment to the cream and beat it with an egg beater until the color is evenly mixed.

Step 12: put the pink cream into the mounting bag and add the pink flowers in the gap between the top and side by just squeezing the flowers

Step 13: put a small amount of pink cream into another flower mounting bag, cut a small hole at the top, squeeze a little thin strip on the cake to decorate (according to personal preference), then cut the hole of the flower mounting bag larger, and squeeze a circle of round grain decoration on the bottom.

Materials required:

Qifeng cake: 6 inches

Light cream: 270g

Fine granulated sugar: 30g

Edible pigment: appropriate amount

Note: 1, this cake does not need mounting technology, so it is especially suitable for those who will not mount flowers, because the surface should be crowded with flowers, so it will not be affected if the surface is not too good, but it will be beautiful only if it is smooth. 2. It's better to refrigerate the cream, otherwise it's easy to melt.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qing Ren Jie Mei Gui Hua Nai You Dan Gao