How to make pineapple decorated cake

1.

Ingredients: 1 6-inch chiffon cake, 100 grams of whipping cream, 100 grams of fine sugar, A little each of yellow, green and purple pigments

Tools: star-toothed nozzle, leaf-shaped nozzle, nozzle converter, decorating bag, fine pastry bag, decorating turntable, egg beater

2.

Smooth the top of the cake and remove any crumbs. Add light cream to sugar and beat in ice water until thick and peaks form. Place the cake base on the turntable, take an appropriate amount of butter to spread on the surface

3.

Use a star-toothed nozzle to extrude a shell pattern on the bottom edge, extrude a heart shape on the top edge, and surround it Make a circle,

4.

Make it golden, and use stars to make a pineapple shape in the center. At the top of the side, extrude small threads with equal spacing. Change the leaf mouth and connect the small threads with pleated arcs. Change to a thin piping bag and squeeze a small dot on both sides of the heart-shaped intersection. There is also a little bit at the junction of the shell pattern.

Add green, and squeeze out the long leaves of the pineapple on the top of the pineapple

5.

Add purple, and use a thin pasting bag to outline both sides of the heart shape. Put small dots on both ends of the side threads and connect them with arcs. There are also edges on both sides of the shell pattern.