The seven basic techniques of flower framing are winding, shaking, squeezing, pulling, hanging, pulling and braiding.

The essentials of the movement of the edge of the hand holding the bag of flowers will be the natural droop of their arms, in the shape of a figure of eight, the side of the right arm upward, the right hand of the tiger's mouth toward their right shoulders, wrist joints downward pressure is done, the right hand holding the bag of flowers, the flower nozzle placed in the 7 o'clock position of the edge of the extruder.

Done at the top of the cake when the small mouth two-thirds of the overhang upward, if it is done in the side of the flower mouth should be upward, small mouth down at an angle of 45 °, so that the lace has a three-dimensional sense. The size of the angle between the lace and the face is determined by the direction of the flower bag, under the premise of the hand does not move the flower bag the more to the left, the pattern and the face of the angle between the smaller, on the contrary, the flower bag the more to the right the pattern and the face of the angle between the larger.

Note:

Don't choose the fruits that are easy to change color after cutting, such as apples, peaches and so on, otherwise it is very unattractive after changing color. Try to pick several kinds of colorful fruits, various colors with not monotonous. Seasonal fruits are the best choice.

Especially in the season when strawberries and cherries appear. Both of these fruits have a good effect in decorating the cake. To give the fruit a shiny finish, brush a layer of mirror pectin. Finished picture of the fruit used in the cake: kiwi peeled and sliced, watermelon diced and sliced, plums sliced, canned blueberries whole, mango cut grid. The mango stood up with a few small pieces of diced watermelon behind it.

Modern art cake, not only pay attention to the inner quality and nutrition, but also pay more attention to the external shape, the overall conception, fine workmanship, color matching, but also have a specific theme. People are enjoying a visual feast while tasting the delicious cake. A beautiful cake is not only mouth-watering, but also a work of art.

Any cake can not be separated from the framer's heart to figure out and carefully carved, strong emotions and strong artistic flavor through the cake framer's hands into one, they through clever ideas and exquisite skills for people to create a section of the exquisite cake. The author of this book has been engaged in the cake decorating industry for more than ten years, and has accumulated a wealth of experience in teaching and practical work.

The author has summarized the cake decorating techniques he has mastered and assembled them into a book, which introduces the basic techniques of cake decorating in detail and adopts the writing techniques of fine distribution and fine description from a practical and professional point of view, so that the readers can understand the techniques at a glance and make them easy to learn and understand, in order to help those who are learning the techniques of cake decorating to lay a good foundation.

This book is an introductory book for beginners, and can be used as a reference textbook for schools specializing in cake decorating techniques, as a tool for businesses and individuals to improve their craft, and as a reference for amateurs learning cake decorating skills.