Snowman decorated cake(xue ren biao hua dan gao )

Snowman decorated cake

Introduction:

"I wanted to use a snowman cake to practice the change of round mouth and flowery mouth. However, I felt more and more disappointed after the color was added, and finally I got over it in a hurry. Because a little bit of cream is in hand, it is soon affected by the temperature of the palm, and it has lost its original firm state. The more you go back, the more frustrating. Originally, I didn't plan to have two snowmen. Later, I saw a lonely snowdrift. It seemed very lonely and lonely. Let's just add another snowman. At least, the site won't look spacious. Pile up the body and head, but found that he did not have much concept of the snowman, only some vague animation impression from childhood. Search the belly and scrape the intestines temporarily, and try to think about what the snowman should look like. Finally, I put on a hat and a scarf. Paint the ground in Brown - do you have green leaves in winter? "

Production steps:

Step 1: Materials

Step 2: flatten the top of the cake and set aside

Step 3: Cream with sugar

Step 4: take the right amount and plaster

Step 5: smooth the top and sides

Step 6: mix the lavender cream, and use the round mouth to extrude the pattern at the bottom

Step 7: extrude the heart on the side

Step 8: extrude an S-shape with a large end and a small end at the edge of the top surface

Step 9: make two snowmen with white cream in the middle

Step 10: point your eyes with a thin mounting bag and pull out your nose

Step 11: darken eyes with black pigment, adjust red cream, and squeeze out hat with thin mounting bag

Step 12: wear a red scarf around your neck

Step 13: continue to use red to extrude red dots on both sides of the S-shape of the top edge

Step 14: side, along the inside of the heart with a thin red line

Step 15: mix brown cream and squeeze out lines on the open space around the snowman

Step 16: smoothing

Step 17: finally, tick the bottom edge with a brown line to finish

Materials required:

6 inch Qifeng cake: 1

Cream: 100g

Fine granulated sugar: 10g

Pigment: a little

Note: after the cake is sliced, be sure to clean up the debris, so as not to mix in the cream when plastering, making the surface uneven. Color and design can be arbitrary

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Xue Ren Biao Hua Dan Gao