Cocoa decorated birthday cake made by novice(xin shou zuo de ke ke biao hua sheng ri dan gao )

Cocoa decorated birthday cake made by novice

Introduction:

"This cake was made by my mother on her birthday a few days ago. My husband said that it is the most beautiful cake I have ever made today. However, due to the hurry, lighting, photo taking technology and other reasons, the photos taken are much inferior to the original cake. Send them to me and keep them as a souvenir! It's rare to use pigment in the process of mounting flowers. This time, it's the same. Cocoa powder is added to light cream to make a slight toning. After eating, the cream has the smell of chocolate. It's good. It seems that it can be used often in the future. "

Production steps:

Step 1: prepare eight inch Qifeng, light cream, canned yellow peaches and soaked raisins.

Step 2: Cream with sugar.

Step 3: split the Qifeng cake in half, spread the whipped cream, and sprinkle a layer of dried grapes.

Step 4: close another piece of cake and spread a thin layer of cream.

Step 5: draw a U-shaped flower with a large cookie mouth, and squeeze a small flower on the interface. In the cake outside the same U-shaped mounting

Step 6: mix the remaining cream with a little cocoa powder.

Step 7: then decorate the top and side of the cake with cocoa butter flowers.

Step 8: in the middle of the cake with chopped yellow peach canned meat into a heart, with cocoa butter mounted outside. And decorated with silver beads.

Materials required:

8 inch Qifeng: 1

Light milk: 250ml

Sugar: 20g

Dried grapes: moderate

Canned yellow peach: right amount

Cocoa powder: moderate

Note: do not add more cocoa powder to avoid the bitter taste of light cream.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xin Shou Zuo De Ke Ke Biao Hua Sheng Ri Dan Gao