Rose Cream Cake gorgeous

Published Nov 18, 2023 at 10:15am ET

Food Material List

1 6 inch original Qifeng cake 1
2 Canned sandwich fruit 100g
3 Whipped Cream 300-350g

Operational steps

1 Cut the cake horizontally into two pieces from the middle. Place one piece of cake on the bottom of the cake, apply a thin layer of butter, then put in the fruit. Cover it with another piece of cake and press it flat.
2 Design the style well in advance, color the butter according to the need of the pattern, and put part of the butter into a small bowl according to the number of colors needed. Add the edible pigment and mix evenly. The color of this cake is light pink, dark red and green.
3 Turn most of the cream into light pink and smooth the cake.
4 Fill the top of the whole cake with light pink butter as much as possible, then turn the turntable and start with a spatula in the middle, pushing the butter back and forth in both directions, covering the top of the whole cake.
5 When pushing the top flat, a part of the butter hangs on the side, and the butter hanging on the side is used to cover the side of the cake embryo. The spatula is erected, pushed back and forth, while turning the turntable. The side of the knife is attached to the cake body, so that the turntable can be rotated to ensure that the place across the edge of the spatula is neat. This is the first round. It doesnt need to be very uniform. The basic surface and side are covered with even butter.
6 Then start trimming the side of the second round. The knife is perpendicular to the cake and held vertically. The knife head is almost on the turntable, but it is just next to the turntable without forcing it. If the turntable is especially forcefully jacked, it will not move. One side of the knife gently touches the butter on the side of the cake, and the other side faces itself at an angle of about 30 degrees. One hand rotates the turntable, and the other hand holds the knife tightly on the side of the cake butter. If it is not even, it should be slightly pressed on the side of the cake butter. The area touched by the knife and the butter will make the turning place smooth.
7 Next is the top of the second round. The knife is held horizontally. One side of the knife is attached to the cake surface, and the other side is raised in its own direction. It is basically an angle of about 30 degrees. From outside to inside, it cuts across the cake surface and scrapes the top. If you are not satisfied with continuing the third and fourth rounds of smoothing, the whole cake can be smoothed within four times.
8 Put the rose mouth into the mounting bag, the remaining light pink butter into the mounting bag, first squeeze four light pink roses, if there is the best rose needle, chopstick head can also be used.
9 The head of the rose mouth is a long and short oblique plane. The short end of the extrusion is facing up. First, the bud surrounding the whole chopstick is extruded around the chopstick head. Then, around the bud, the petals are squeezed 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 is about 8 times squeezed. 9 petals.
10 The squeezed rose is removed with the tip of the scissors and placed in the place to be put. It must be sticked to the cream surface, otherwise it will not stick, and then the scissors are gently pressed down and pulled out.
11 On the basis of light pink, darker red, pink and white are made into four roses, pay attention to the average distance between each flower, as for the size can not be exactly the same, so it is more realistic and natural.
12 When the flower is ready, mix a leaf green butter, put the leaf flower mouth into the mounting bag, and fill it with butter. At the root of the flower, obliquely squeeze some leaves to decorate. At the same time, the leaves can also cover the indentation after the flower is pulled out with scissors.
13 The side of the cake is evenly scratched with toothpicks and decorated with dark red beans squeezed with small round beans. The bottom lace can be decorated with a 5-tooth spout to squeeze stars.

Tips

1. Similar to complex decorative cakes, fresh cream from plants can be used after beating. Vegetable cream is more delicate and stable.
2. When mixing butter, its better to put a little less pigmentation first. You can use toothpick to dip a little pigmentation into butter, and then mix it evenly. If the color is not heavy enough, you can add a little more.
3. The whipping state of fresh cream is suitable for smoothing the cake at about 9 times of distribution. This kind of cream is soft and easy to operate. When beating hard foam, it is more suitable for squeezing complex patterns and laces, which makes the patterns more clear and moving.

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