Super detailed steps of birthday crane cake(shou chen xian he dan gao chao xiang bu zhou )

Super detailed steps of birthday crane cake

Introduction:

"I didn't make much cake in summer. It was too hot and I didn't eat much dessert. Because of the temperature in summer, light cream is not easy to pass, and it needs ice every time. Recently, when the temperature turned cold, I suddenly wanted to eat a cake. It happened that there was an old man at home. So I made this "crane birthday cake". This is my first time to make flowers. To tell you the truth, today's cake is made by me. I used to love making fruit cake or cartoon cake. Cartoon is not difficult for me who love painting. Fruit depends on the art of display. It's a high challenge for me to make this crane and rose today. After all, we are not professionals, just amateurs! If not, don't throw bricks at me. This is the first time to make such a complicated cake. It's absolutely delicious. There are a lot of mixed fruits in the middle. This time, I didn't choose fruits because there are not many kinds of delicious fruits in this season. There are yellow peaches, pineapples and coconuts in the mixed fruits. It's easy and delicious. And chocolate, peanuts. It's better. Less blueberry sauce. I'm not tired of eating this

Production steps:

Step 1: cut the 10 inch Qifeng cake embryo into 3 pieces of equal thickness.

Step 2: 2. Pour 1 l light cream into the basin.

Step 3: 3. Add sugar.

Step 4: 4. Use the egg beater speed to the lowest and start to beat the cream. The cream begins to thicken slowly

Step 5: 5. Light cream thickens slowly and has lines. When the lines are clear and smooth, stop. Don't overdo it.

Step 6: 6. The whipped cream is smooth and textured.

Step 7: 7. Take a piece of cake and put it on the tray. Use a spatula to spread some cream.

Step 8: 8. Turn the turntable slowly to the right with your left hand, and gently smooth the cream clockwise with the spatula inclined at 30 ° angle.

Step 9: 9. Spread the fruit evenly on the surface.

Step 10: 10. Cover the second slice of cake and apply the sandwich cream in the same way.

Step 11: don't squeeze too much blueberry sauce.

Step 12: 12. Sprinkle with peanuts.

Step 13: 13. Cover the third piece of cake.

Step 14: 14. In the same way, spread cream evenly on the surface.

Step 15: 15. Rest the surface and smooth the whole cake with cream.

Step 16: 16. Turn the turntable slowly to the right with the left hand, and use the triangular blade with the right hand to scrape out the lines slowly to the left.

Step 17: 17. Gently stick chocolate on the side.

Step 18: 18. Take a part of cream, add red pigment and stir well.

Step 19: 19. Put the rose mouth into the mounting bag, put in the pink cream, and use the mounting stick or chopsticks to make roses.

Step 20: 20. In the same way, make several roses and place them on the cake.

Step 21: 21. Mix some green cream and squeeze out the green leaves of the rose with the flower mouth.

Step 22: 22. Melt some chocolate, gently wipe the trunk of the pine tree on the cake with a small spoon, then pour part of the chocolate into the flower mounting bag, cut a thin hole with scissors, and squeeze out the thinner branches. This process must be fast, otherwise the chocolate is easy to solidify. When the chocolate is about to set, use a toothpick to gently draw a few big tree lines on the branch.

Step 23: 23. Squeeze out pine leaves with green cream.

Step 24: 24. Finally, squeeze out the crane with a flat mouthed flower mouth, and outline the crane's neck and legs with chocolate. Write the word "Shou" and sprinkle some silver beads on the rose.

Materials required:

10 inch Qifeng cake: 1

Light cream: 1L

Fine granulated sugar: 90g

Peanut kernel: 40g

Canned fruit: 1 bottle

Blueberry sauce: right amount

Edible pigment: appropriate amount

Chocolate: moderate

Notes: 1. The proportion of light cream added with sugar is generally 10%, which is acceptable to most people. If you like the light taste, you can reduce it appropriately. 2. In hot weather, it's better to freeze some ice cubes in advance and put them in the basin. Put the light cream basin on the ice cubes, because the best beating temperature of light cream is below 10 ℃. 3. The speed of whipping cream is from slow to fast. This way, the cream is smooth and easy to observe. Never drive it to the fastest speed at the beginning. Especially when the cream is distributed at 6 or 7, you must observe it. Don't overdo it. The cream will turn into "wadding". 4. Blueberry jam is put to relieve the greasiness. It should not be too sour. If there are fresh fruits, such as pineapple and strawberry, it is better to put them in the middle. 5. Smooth the outside of the cake, turn the turntable slowly with your left hand, and gently wipe the cake with a spatula at a certain angle with your right hand.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shou Chen Xian He Dan Gao Chao Xiang Bu Zhou