Of course, you must have certain painting skills to make a good cake. Method 1: direct painting method

This method is the most commonly used in China. It is fast, easy and time-saving. , tastes good. The disadvantage is that the requirements for the operator are relatively high, and it is troublesome to correct mistakes in drawing. Moreover, the cake is exposed for a long time. If it is decorated with whipped cream, it will be difficult to operate in the hot summer.

Steps:

Use a toothpick to draw an outline on the smooth surface of the cake according to the pattern you like;

Use chocolate cream or any other favorite material to outline Outline;

Use the mixed cream or piping gel (decorative gel) to fill in the color. When coloring, you can use a star nozzle or color directly as needed.

Method 2: Frozen buttercream method

This method is more relaxed and casual, and does not need to expose the cake to the outside for a long time. If you make a mistake, you can easily fix it. The disadvantage is that you need to freeze the pattern for 8 hours after drawing. If you are in a hurry, it will be too late.

Brief description of the steps:

Find a tablet and stick your favorite pattern on the tablet with transparent tape. Then cover the pattern with wax paper and secure it.

Outline with chocolate cream or black icing. Note: The one used in the video is black wilton icing, which is quite cheap. I don't feel healthy, so I tend to use chocolate cream.

Fill in color with the colored buttercream. When coloring, you can use a star nozzle or color directly as needed. Note: The butter content of the buttercream used here must be at least 50%, otherwise it will not solidify.

After filling in, use white buttercream to outline the outer lines, and then evenly apply a certain thickness of buttercream all over.

Put the plate into the refrigerator and freeze it for 8 hours or overnight. After taking it out, gently remove it from the wax paper, place the pattern on the smoothed cake, and decorate it.

Method 3: Frosting Method

This method is similar to Method 2, except that icing (royal icing or color flow) is used instead of buttercream for painting and coloring, and there is no need to paint with white. thickened layer. Room temperature is fine when drying, no need to freeze. In fact, I think this method can also be used with colored chocolate, and it solidifies faster. It’s just that the cost is much higher, and chocolate coloring is much more difficult than frosting coloring. If you like a flat pattern, you can buckle it on the cake like method 2. The following video demonstrates how to transfer the dried icing pattern. Improper operation may cause the pattern to crack.