Strawberry Decorative Cream Cake

Published Oct 28, 2021 at 00:06am ET

Food Material List

1 Chiffon Cake 8 inches
2 Canned cherry stuffing 200g
3 Animal Fresh Cream (Anjia) 250g
4 Vegetable Fresh Cream (Care) 200g
5 Strawberry Half box
6 Powdered sugar 5g
7 Coconut silk 10g
8 Chocolate chips 10g

Operational steps

1 Mix animal and vegetable fresh butter in a container and beat with an egg beater until foamed.
2 Cut the cake into two halves, clean up the cake residue, and then spread the cream on a layer of cake slices, just a thin layer, and place the cherry filling. Cover another slice of cake.
3 Smoothing the cake billet: First fill the top of the cake with butter as much as possible, then turn the turntable while using a spatula to start from the middle and push the butter back and forth in the left and right direction. When the top of the whole cake is smoothed, a part of the butter hangs on the side and covers the side with the butter hanging on the side. 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.
4 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.
5 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.
6 After smoothing, insert a knife from the bottom of the cake. Move the cake onto a flat plate or paper holder matched with the cake box, and then decorate the cake below.
7 Fill the mounting bag with a circular beak (about 1 cm in diameter), then fill it with butter. Squeeze a larger circle around the top of the cake (about 3.5-4 cm in diameter). Place a layer of strawberry in the inner layer, scatter black chocolate in the center part, and finally sprinkle sugar powder on the top and coconut silk on the bottom edge for decoration.

Tips

I tried to squeeze this round ball several times, but it was not ideal. Later, it was found that the reason for the butter was that if all the balls were beaten with fresh animal butter, they would either be rough and dry or weak and not strong enough. Later, I tried to mix some of the vegetable butter and found that the effect was greatly improved. If you dont want the effect, you can use animal butter, everybody at will.

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