1. Cut the cake in half horizontally from the middle.

2. Put a cake on the cake base, spread a thin layer of cream, add fruit, cover another 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. Turn most of the cream into light pink and smooth the whole cake.

Fill the top of the whole cake with light pink cream, the more the better. Then while turning the turntable, use a spatula to smooth the cream from the middle and back and forth from left to right, covering the top of the whole cake.

6. When you flatten the top, some cream hangs on the side, so cover the cake embryo on the side with the cream hanging on the side. The scraper is erected, pushed back and forth, and the turntable rotates. One side of the knife is attached to the cake body, so that the edge of the spatula can be kept tidy when the turntable rotates. This is the first round, it is not required to be neat, and the basic surface and sides are coated 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 supported on the turntable, but it is beside it without pushing. If you push the turntable hard, it won't turn. One side of the knife is gently next to the cream on the edge of the cake, and the other side is facing its own direction, forming an included angle of about 30 degrees. Turn the turntable with one hand and stick the knife tightly to the cream side of the cake with the other. If it is uneven, stick it with a little force, and smooth the turning place by touching the cream with the knife.

8. Next is the top of the second round. The knife is held horizontally. One side of the knife sticks to the cake surface, and the other side tilts in its own direction, which is basically an included angle of about 30 degrees. From the outside to the inside, the whole knife across the cake surface, scraping the top. If you are not satisfied with the third and fourth rounds of smoothing, you can generally smooth the 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'd better use chopsticks.

10. The head of the rose mouth is an inclined plane with a long head and a short head. When squeezing, the short head is facing up. Squeeze the bud around the chopstick head first, and then squeeze the petals around the bud one by one. The starting point of each petal is in the middle of the last petal, and the end point is more than half of the end point of the last petal, which can squeeze about 8 or 9 petals.

1 1. Pick the squeezed roses with the tips of scissors and put them where they are to be put. Be sure to stick them on the cream surface, otherwise they won't stick. Then gently press the scissors and pull them out.

12. Raise crimson on the basis of light pink, and make four kinds of roses: crimson, pink and white. Note the average distance between each flower. As for the size, it can be different and more real and natural.

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

14. draw some branches and vines evenly on the side of the cake with toothpicks, and decorate with beans extruded from a crimson small round mouth. The bottom lace can be decorated with a 5-tooth flower mouth squeezing stars.

Cook's suggestion:

* * Similar complex decorative cakes can be used after the whipped cream of plants is sent away. The whipped cream of plants is more delicate and stable.

* * When toning the cream, it is best to put less pigment first. You can dip a toothpick in a little paint and apply it to the cream. After mixing well, if the color is not heavy enough, you can add it.

* * In the state of whipping cream, it is more suitable to smooth the cake around 9 o'clock, so the cream is soft and easy to operate, and it is more suitable to squeeze complex patterns and lace when it is difficult to foam, making the patterns more clear and moving.

I inquired, Prince William's cake was not made by her cousin, but led by Fiona, a famous British cake maker. Interestingly, Fiona also started her cake making career at the kitchen table. The traditional multi-layer dried fruit cake was presented at the wedding, which is very popular in Britain. 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 very much. The four corners of the cake will be decorated with English roses, Scottish thistles, Welsh daffodils and white sorrel in Northern Ireland. Appreciate photos. 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: Guo Ming Baked Decorative Cake Cream Rose Decorative Cake Food

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