The simple method for smoothing the cream cake is as follows:

Steps:

1. Unmold the baked chiffon or sponge embryo and use a toothed knife to cut it out. Divide the middle into two discs and place them directly on the cake base or in the middle of the plate;

2. First spread butter on the first disc and smooth it with a spatula; The whipped cream for filling and coating on the surface can be slightly thinner so that it can be smoothed out easily. The state in my photo is a bit too much and is suitable for piping flowers;

3. At this time, you can place some softer ones, Fruits with low water content, canned fruits with sugar water, or fresh fruits are all acceptable; if they are too hard, it is actually OK, but it is easy to damage the cutting surface when cutting, and it will not match the overall taste of the cake when eating.

If it is washed fresh fruit, dry the water before placing it. If the fruit is too large, cut it into dices or cubes;

4. Place the second piece of cake on top, and then Use a spatula to scoop the cream;

5. Apply more cream on top, use a spatula to smooth the cream, spread more, if it is not smooth, use scraping.

If there is a turntable, you can flatten the spatula with the tip of the knife at the center of the circle. Turn the turntable and the surface will be flat. If there is no turntable, add more butter and use scraping to smooth it. Pay attention. Every time you scrape, you must scrape off the butter on the edge of the butter basin. Every time you scrape the surface, you must scrape the surface as cleanly as possible, so that it can be clean and smooth;

6. When wiping the edges , because the butter is relatively hard, pick a little less each time, like in the three pictures, spread it back and forth to cover the cake;

7. When smearing the sides, pay attention to the spatula being perpendicular to the The top surface of the cake;

8. Don’t worry about some cream being pushed to the top and damaging the top surface. Trim the edges first and then adjust the top.

When applying, There should be an angle of about 30 degrees between the spatula and the side of the cake, so that it is not easy to damage the original part;

9. After trimming the side, use a clean spatula to remove the cake from the cake smoothly. Slowly slide one side of the top surface to the other side;

10. The diameter of the spatula must be larger than the diameter of the cake so that it can be smoothed;

11. This operation The purpose is to smooth out the cream that is squeezed out when wiping the sides. When doing this step, you have to make sure that your top surface is already flat and there is enough cream. Don’t overdo it when wiping. Deep, just scrape off the raised part. Don't scrape off too much butter. If the cake is exposed, you need to re-spread it;

12. The plain cake is ready and you can start decorating it.

13. Wear gloves to insulate when piping flowers. Cream is very afraid of melting. The warmth of your hands will cause the cream to become liquid at the end of squeezing, so you must wear gloves throughout the process to minimize The contact time between hands and cream is to prevent the cream from not forming, and it must be worn in summer and winter;

Tips:

1. Generally, 300 grams of whipping cream and 30 grams of whipping cream are used for 6-inch cakes. Grams of sugar should be enough. For an 8-inch cake, 500 grams of whipping cream and 50 grams of sugar should be enough. The amount of sugar used is 10% of the light cream, which is more suitable for sweetness. Just remember this ratio.

2. The most important trick when applying butter is to wipe off the butter on the knife first, so that the more you apply it, the cleaner it will be. If the knife is covered with butter, it will become messier as you apply it. of.