Practice:

1. Cut the cake horizontally into two pieces from the middle.

2. put a piece of cake on the cake base, spread a thin layer of cream, add the fruit, cover it with another piece of cake and flatten it.

3. design the pattern in advance, color the cream according to the requirements of the pattern, put part of the cream into a small bowl according to the required amount of each color, add the food pigment and stir evenly. The colors needed for this cake are light pink, deep red and green.

4. Make most of the cream light pink and smooth the whole cake.

5. Fill the top of the whole cake with light pink cream, as much as possible. Then, while turning the turntable, use a spatula to start from the middle and flatten the cream back and forth in the left and right directions, covering the top of the whole cake.

6. when you flatten the top, some cream hangs on the side, so use the cream hanging on the side to cover the cake embryo on the side. The spatula is erected, pushed back and forth, and the turntable is rotated. One side of the knife is attached to the cake body, so that when the turntable is rotated, the place across the edge of the spatula can be ensured to be neat. This is the first round, it is not required to be very neat, and the basic surface and sides are covered with even cream.

7. Then start trimming the side of the second wheel. The knife is perpendicular to the cake and held vertically. The cutter head is almost propped on the turntable, but it is just next to it and does not push hard. If the turntable is pushed hard, it will not turn. One side of the knife is gently next to the cream on the side of the cake, and the other side is facing its own direction, forming an included angle of about 3 degrees. Turn the turntable with one hand, and stick the knife tightly on the side of the cake cream with the other hand. If it is uneven, stick it with a little force, and make the turned place smooth by the area where the knife contacts the cream.

8. Next is the top of the second round. The knife is held horizontally. One side of the knife is attached to the cake surface, and the other side is tilted in its own direction, which is basically an included angle of about 3 degrees. From outside to inside, the whole knife is swept across the cake surface and the top is scraped flat. If you are not satisfied with the third and fourth rounds of smoothing, you can generally smooth the whole cake within four times.

9. put the rose mouth into the piping bag, put the remaining pale pink cream into the piping bag, and squeeze four pale pink roses first. If you have a rose needle, you can use a chopstick head if you don't have it.

1. The head of the rose mouth is an inclined plane with a long end and a short end. When squeezing, the short end faces upwards. First, squeeze the flower bud around the chopstick head, and then squeeze the petals one by one around the flower bud. The starting point of each petal is in the middle of the last petal, and the ending point is more than half of the ending point of the last petal, and about 8 or 9 petals can be squeezed.

11. Take off the squeezed roses with the tips of scissors, put them where they are to be put, and be sure to stick to the cream noodles, otherwise they won't stick, and then gently press the scissors down and take them out.

12. On the basis of light pink, raise the color of crimson, and make four roses in crimson, pink and white. Pay attention to the average distance between each flower, and the sizes may not be exactly the same, which is more realistic and natural.

13. after the flowers are finished, mix a green cream of leaves, put the flower mouth of leaves into a paper bag, and put the cream in it. At the root of the flowers, squeeze some leaves obliquely for decoration, and at the same time, the leaves can also block the indentation after the flowers are pulled out with scissors.

14. Use a toothpick to evenly draw some branches and vines on the side of the cake, and use a crimson small round mouth to squeeze peas for decoration. The bottom lace can be decorated by squeezing stars with a 5-tooth flower mouth.

cook's tip:

* * Similar complicated decorative cakes can be used after whipped cream of plants is used, and the cream of plants is more delicate and stable.

** When you color the cream, you'd better put a little less pigment first. You can dip a toothpick in a little pigment and apply it to the cream. After stirring it evenly, you can add more if the color is not heavy enough.

** In the state of whipped cream, it is more suitable for smoothing the cake at about 9: , so the cream is soft and easy to operate, and it is more suitable for squeezing complex patterns and lace when it is hard to foam, making the pattern clearer and moving.

I inquired. Prince William's cake was not made by her cousin, but was led by Fiona, a famous British cake maker. Interestingly, Fiona also started her cake-making career from the dining table in her kitchen. The wedding presented a traditional multi-layer dried fruit cake which was very popular in England. The cake is decorated with classic English fancy, and the words W&K representing William and Kate are written on it. Kate likes the theme of flowers and plants very much. The four corners of the cake will be decorated with English roses, Scottish thistles, Welsh daffodils and white oxalis in Northern Ireland. Enjoy the pictures. I also hope to make a more luxurious fondant wedding cake this year. Cousin, why are you in such a hurry to get married so early?

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Label: Guoming Baked Decorative Cake with Cream and Rose Decorated Cake Food

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