Decorated cake: Pink Rose(biao hua dan gao fen hong mei gui )

Decorated cake: Pink Rose

Introduction:

"No left is right, no right is left. Where is the right middle way? It seems that there is a long pause in the decoration cake. Don't think, don't touch all the things about mounting flowers. Maybe I still want to? The reason why unconsciousness is unconsciousness is that it cannot enter the field of consciousness and be perceived. Even if it is called thinking, it is a kind of thinking that cannot be realized. Rose, in fact, has no preference for rose. Later analysis, just because of the frustration in the rose cream flower, so did not hesitate to choose to play with the rose mouth. But it was a failure. Always worried that the cream hit the head, accompanied by 120000 careful, too cautious, this time it was soft. The lace is barely enough, but the rose is barely enough. When moving from chopsticks head to cake, it can't bear the bumps of the road and changes shape. A sigh...... And the bottom of the cake, why do you want to learn from Jun's sponge cake bottom of the cream cake? When you touch it, your hands are full of oil. It feels like

Production steps:

Step 1: Materials

Step 2: peel the cake, remove the crumbs and set aside

Step 3: Cream with sugar

Step 4: to be able to pull out the small hook

Step 5: take the right amount of cream to plaster

Step 6: smooth the top and sides

Step 7: shake out the wrinkles at the bottom with a rose beak

Step 8: draw an arc of equal length on the side

Step 9: wrap the pattern around the top edge

Step 10: connect the side curve to extrude the heart

Step 11: mix the pink cream, make the rose and put it in the center of the top

Step 12: change the thin mounting bag and extrude the spiral line inside the side arc

Step 13: use a thin line to edge the heart

Step 14: pull out a circle of pink edge at the bottom

Step 15: edge the top pattern with red

Step 16: adjust the green cream, continue to use the rose mouth, and squeeze out the leaves with two strokes

Step 17: end

Materials required:

6 inch sponge cake: 1

Cream: 100g

Fine granulated sugar: 10g

Red pigment: a little

Green pigment: moderate amount

Note: try to clean up the cake crumbs, so as not to be wrapped in cream when plastering. The cream should not be too hard or too soft to keep the pattern and not flowing.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Biao Hua Dan Gao Fen Hong Mei Gui