Press the heart-shaped cake embryo with a heart-shaped mold. The thickness of the embryo should be 6 centimeters high. Sandwich the cream and filling in the center of the cake embryo. Use a piping bag to squeeze the buttercream from side to side in an up-and-down line, paying attention to the lines to be dense and without gaps. Squeeze the buttercream from the side at an angle of 30 degrees to the cake turntable, turn the turntable with one hand and pull the lines up and down with the other hand. Use a spatula to smooth out the side buttercream first, the angle between the spatula and the side of the cake mold is about 30 degrees. When the side cream is evenly scraped and the cream is 1cm above the height of the cake mold, then you can apply the top cream. When applying the top buttercream, tilt the spatula at an angle of 30 degrees and squeeze the buttercream. The buttercream should be squeezed in a straight line, and the thickness of the line should be even, with no spacing between the lines.

The advantage of using a flower bag to squeeze the cream is that the cream is uniform in thickness, but the speed will be slower than that of a spatula. When using a flower bag to squeeze the cream, you have to sink the nozzle into the cream and squeeze it in order to squeeze a line of cream that is almost the same thickness as the one in the flower bag. Use a spatula to smooth the top of the cream slightly, try to scrape the cream over a large area when moving the spatula, instead of scraping a little bit and stopping to pick up the spatula and scrape again, so that the cream is very difficult to smooth. When the top cream is basically smooth, then start to refine the sides of the cake, the scraper 30 degrees angle to the side of the cake, perpendicular to the turntable, a hand in the 7 o'clock position to turn the turntable, hold the scraper hand in the 4 o'clock position to remain unchanged, as long as a little force can be. When scraping to the sharp corners of the cake, be careful to scrape the surface with a starting point in two directions (not like scraping round embryo like an angle scrape to the end), in order to scrape the corner of the good-looking. When scraping this heart-shaped surface should be scraped half and half, to "bite" scraped half of the cake, there can be no pause in the middle. Side smoothing, and then scrape the top, scrape the scraper will be tilted at the face of the 30-degree angle from the edge to the middle of the cake scrape, scrape the cake into more equal points scrape, scrape the length of each not more than 6 centimeters, so that you can scrape out a beautiful curve.