First, put the chocolate in a stainless steel container, keep the water at about 80 degrees, and slowly melt. During melting, stir slowly with a small spoon. Be careful not to let any water enter the chocolate, otherwise the chocolate will agglomerate and will not succeed. After putting it away, let the chocolate paste cool to about 60 degrees. During this time, you should prepare some oiled paper (white paper is also acceptable) for making cakes and spread it on the table. Then take it. Pour the cooled chocolate into a flower bag and squeeze the style you want to make onto oiled paper or white paper. Be skilled when you make it, or it won't look good. Ask the cake master yourself! I used to be a cake maker. If you don't understand anything, please ask me! Hmm. How interesting