Grape decorated cake(pu tao biao hua dan gao )

Grape decorated cake

Introduction:

"Third, I want to examine the change of leaf shape and flower mouth. I don't know why I think of grapes, so I should take the round mouth flower mouth as a supplement. Although the result of the second mounting is too different from the expected scheme, it is better to deviate from the route than to find the way temporarily. What's more, inspiration is like a spring of thought. I have to think about it. The result of the project is almost the same as the original idea, but when the yellow line was finally squeezed, I felt that the expected effect was not right, so I decided to change the plan temporarily. I couldn't find a good idea for a while, so I had to put it together at will. The plastering is still not smooth, and the hand style is still unstable. The most important thing is that the light cream is not strong enough. Maybe it's better to spend it in ice water. Maybe it has something to do with too little dosage? "

Production steps:

Step 1: Materials

Step 2: flatten the cake and set aside

Step 3: light cream with sugar, hit the peak

Step 4: put the right amount of cream on the cake

Step 5: smooth the top and sides

Step 6: extrude wrinkles at the bottom with a leaf shaped flower mouth

Step 7: continue to pull out the arc segment on the side

Step 8: transfer the purple Cream and squeeze out the grapes with a round mouth

Step 9: extrude small balls with the same size of grape grains at the top edge, with equal spacing

Step 10: mix the green cream and squeeze out the leaves on the grapes

Step 11: extrude a small green leaf at the junction of the side arc segments

Step 12: change the thin mounting bag and squeeze out the grapevine whiskers near the leaves

Step 13: squeeze a short beard on each side of the side leaf

Step 14: use yellow cream to pull out a small arc at the top edge of the side

Step 15: continue to circle the purple balls with yellow lines

Step 16: finally, hook the bottom fold with yellow

Materials required:

6 inch Qifeng cake: 1

Cream: 100g

Fine granulated sugar: 10g

Pigment: a little

Note: after the cake is flattened, pay attention to clean up the crumbs, so as not to be stained with cake crumbs when mounting flowers. The rotation speed of rotary table and milking oil speed should be kept uniform when rotating flowers, and the extruded pattern will be uniform.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Biao Hua Dan Gao