The cream-colored piping roses are 12 layers of flowers, and one * * * has four layers, with three flowers on each layer, and the three flowers are as consistent as possible. Although it is impossible to find exactly the same flowers among many potted flowers in nature, after all, cream decoration is also a plastic art that pursues perfection. Consider it an expression of effect.
Can't help but mention the lethality of whipped cream in cream decoration. We usually use vegetable cream. After all, its plastic deformation is good and very easy to control. The following two methods are to distinguish between whipped cream and neutralized polyurethane foaming peak, and polyurethane foaming takes about seven minutes.
Cream rose
Method 1: use electronic equipment to beat the balls to distinguish them, and pull up and tighten the tail shape. Roses decorated with cream (explained in detail)
Method 2: Try the peak shape of whipped cream with a bread knife.
Special tools commonly used to install roses are as follows:
Cream rose
No. 1 andNo. 10 Install nozzles (straight size, wide head, narrow head and small head)
2, repeated use of the mouth (it is best to have a slightly better quality of the mouth, otherwise it is very easy to break when squeezing fresh cream)
Cream rose
3. The key of cake decoration stick is sharp mouth. If you don't have a cake decorating stick, you can use chopsticks instead, but it's not as powerful as a professional cake decorating stick, and I don't think the pattern looks good with chopsticks. )
Generally, we can decorate the cake directly at the tip of the cake decoration stick, or we can actually operate it on Meitu. Depending on the details, both have their own advantages and disadvantages. This time, the key point is to introduce the way of cake decoration on the cake decoration sticker immediately, and then briefly introduce the operation steps on Mito.
Extrusion method of cream-colored roses and simple patterns;
1. First, put a little whipped cream on the cake decorative nail, and stick the grid-shaped tin foil cut in advance on the cake decorative nail.
2. First add a small flower mouth to squeeze a flower core.
3. The height ratio (wide end) of the rose mouth is above, surrounding the flower core and squeezing the first flower to the left.
4. Rotate the cake fixing pin with your right hand when squeezing.
5. Until the flower core is wrapped.
6. The first squeezed flower.
7. Every time you finish picking flowers, be sure to put the flower nozzle on a clean cloth and wipe off the remaining fresh cream around the flower nozzle.
8. The nozzle squeezes the second flower from left to right, and the opening of the first flower should be wrapped in the middle of the second flower.
9. The beginning and end of the third flower starts right in the middle of the second flower and ends at the beginning and end of the second flower.
10. The beginning and end of the fourth flower start right in the middle of the third flower until the vacancy of the third flower is wrapped.
1 1. From the fifth flower, all the flowers in the past just began to squeeze into the middle, and the total width of the flowers was shorter than the previous ones. Until the flowers are pressed to a satisfactory size.
12. The pressed roses are put into a plate with scissors and tin foil, and then frozen in a freezer.
When it is hard, it can be put on the birthday cake for decorative design.