"Simple life, cake is just as simple."

Ingredients

Main Ingredients

Chiffon Cake 8-inch 1

Buttercream 200 grams

Chocolate 1

Accessories

Powder Pigment

Moderate

Blue pigment

Moderate

Violet pigment

Moderate

2.

Use a buttercream spatula to spread the whipped cream onto the cake.

3.

Split the whipped cream into three parts and mix well with pink coloring, purple coloring, and blue coloring respectively, and put the pink cream into a laminating bag and cut a small opening on the surface of the cake and squeeze it all over.

4.

Use the star nozzle to frame the lace and pull out the lines in the center.

5.

Squeeze all around with blue buttercream.

6.

Squeeze a circle of purple cream around the bottom edge.

7.

Take a piece of chocolate chip to decorate.

Finished picture of framed cake

Cooking tips

1. When you beat the cream, there are very fine lines around the head of the egg, and the tip of the egg lifts the cream with longer spikes.

2. When laminating, holding the laminating bag in your hand, the temperature of your hand will also cause the cream to warm up, causing the cream to be very stable at the beginning of the laminating process, and then the cream will be foaming at the end of the laminating process. So try to minimize the contact between the hand and the cream.?