Ingredients ?

Chiffon cake 4 inch 2

Butter 300 grams

Food coloring

Covered rose framed cake practice ?

First of all, I would like to introduce the following three laminating nozzles: from left to right, they are: leaf laminating nozzle (to squeeze the leaves), eight-tooth chrysanthemum nozzle (to make the shells), and small rose petal laminating nozzle (to make the roses).

The first step: first bake two chiffon cake, this is not to repeat, bake chiffon cake is baking introductory experience, will bake are sure to be.?

Step two: cut the cake slices. Split two four-inch cakes evenly in half,**** four slices. My teacher used three layers for the class, and I ended up making four myself.

Step 2: Whip the cream. The process of whipping cream everyone understands, direct whisk to almost similar to chiffon protein paste wet foaming state is OK, whisk lift up a curved tip. Here focus on the whipped cream at room temperature how to save: the answer is the following picture, with an ice bag with water placed in a large bowl. The whipped cream is placed in a smaller bowl in the large bowl with the ice pack and ice water to keep the cream cold.

Step 3: Stack the cakes and spread the first layer of buttercream. The trick to spreading the buttercream is to rotate the spatula at a 15-degree angle, back and forth, pushing and scraping, with the spatula in the same position. It feels a bit like you're making little figure eights with the spatula. Slowly push the buttercream placed in the center of the cake to the full surface. Finally, with the spatula still tilted at a 15-degree angle, turn the stand in the same direction for a week to flatten. Stack all three layers of cake in the same way and roughly level the top layer of buttercream first. You don't need to scrape off any buttercream that's been pushed around.

Step 4: Spread the buttercream in a circle: Hold the spatula perpendicular to the stand and, using the same 15-degree angle, turn the stand and spread the buttercream evenly around the circle, using the same 15-degree angle, push and retract motion.

Then, still at a 15-degree angle, place the spatula lightly against the edge of the buttercream and rotate the stand to level the perimeter. The cake looks like this after leveling all around. The edges go slightly beyond to the top of the cake.

Step 5: Level the top. This step is critical. With the spatula still at a 15-degree angle, work from the outside to the inside, retracting it all at once to level part of the surface. Then, the spatula must be wiped clean of any remaining cream. Turn the cake at an angle and do the same with the edges. Until all the edges are closed

The closed surface is shown below.

Step 6: Transfer the cake from the laminating station to the tray. Insert a spatula against the mount to the bottom of the cake and gently lift. If you're worried about dropping it, you can use two spatulas or a spatula plus a cake knife crossed over it to lift and move the cake onto the paper tray.

Step 7: Mount the shells. Tilt the laminating bag over the eight-tooth daisy spout slightly, tilting it toward the end of the shell. Start squeezing at a height of about 5mm from the top of the cake, then lift the laminating nozzle slightly towards the thicker side of the shell and reverse to recycle to the end. Stop squeezing the buttercream as you start to recycle it and just collect the squeezed buttercream on the surface of the cake to form the tail of the shell. Use the same technique to squeeze two circles of shells around the top edge and bottom edge of the cake.

Step 8: Make the roses. Tint the buttercream to your favorite color, then place the finished buttercream in a piping bag and use a small rose petal piping nozzle to mount the roses.

Use the daisy mouth in the middle of the laminating pegs to extrude the rose base, which can be slightly thicker to facilitate the later transfer of the rose to the cake. The rose base is pictured.

The side of the petal framing spout with the large opening faces down. First, in the base against the upper edge of the part, turn the laminating pegs evenly squeeze a circle to form the flower center. The process of making roses is all done by turning the mounting nail. So it's best to use a mounting nail rather than squeezing directly onto the cake.

The process of making the petals remains the same: turn the large open end of the petal mounting nozzle downward, and start squeezing at the edge of the center of the flower, lifting the mounting nozzle upward from the center and then dropping it down while turning the mounting nail. The angle is a little more than a third of a circle. This creates the effect of three petals going around the circle and ending in an overlap. The same way to squeeze the second layer of petals, the number of petals for five petals, each petal around a little more than one-fifth of a circle, the first and last punch. Small roses almost done with the second layer is OK.

The following picture is the completion of the first layer of three petals and the second layer of the effect of a petal.

The finished rose, with framing scissors against the bottom of the framing nail gently cut up, placed on the cake. This can be placed where the shells close at the end to cover any gaps where the last shell won't fit perfectly at the beginning and end. Make six roses in the same manner, placing them on the top and edges of the cake.

Step 8: Mount the leaves. The leaves are mounted directly onto the body of the cake, using the leaf's mounting spout, stopping at a height to squeeze out the bottom wide edge of the leaf, then slowly lifting up, squeezing the buttercream less vigorously, and finally tucking out the sharp corners of the leaf's set part. The leaf extrusion method is very simple, I at home on the "self-taught" over.

This step is basically complete, and then finally decorated with some small flowers. You can add a few more leaves to the flowers and you're done.

The picture below is the teacher's work