#aca烤明星大赛# Fruit Butter Decorated Flower Cake (eight-inch Super Detailed Edition)
1.
After the chiffon cake is completely cooled, cut it from the middle cross-section. You can insert 8 toothpicks on the side where the knife is to be cut, and cut the knife along the toothpicks without uneven thickness. Of course there is a cake slicer or you can cut it directly after being skilled
2.
Prepare the fruit, wash the strawberries and cut into pieces; cut the mango with a cross knife and dig it out with a spoon (if you can't cut mangoes, see the next steps)
3.
Cut the knife from the fruit base, close to the core of the mango, and cut to the other side
4.
After cutting, use a knife to make a grid, cut to the peel, do not cut through
5.
Use a spoon to stick to the peel and dig it down
6.
After digging, the peel is very clean
7.
Add white sugar to the whipped cream (the blue pinwheel I used) and beat it with an electric whisk until the lines become more and more obvious. Use a manual whisk to stir a few times. Lift the top of the whisk to have an upright peak, which is divided into eight parts. At this time, it is more suitable to wipe the surface. (After the lines appear, change to low-speed whipping, otherwise it will be easy to beat). Continue to stir with a manual whisk for a few more times until the cream is firmer and the cream will form a ball on the egg beater. At this time, it is very suitable for decorating.
8.
Now spread the cream on the bottom of the cake slice, and spread the cream as evenly as possible. I don’t have a cake spatula, so I use a long bread-cutting knife on the side without teeth.
9.
Put the fruit after wiping
10.
Put a layer of cream on top of the fruit
11.
The cream should cover the fruit
12.
Then put on the top cake slice, continue to spread evenly and smooth
13.
The sides are also flattened. This requires some patience. The surface and sides must be flattened because the surface needs to be decorated.
14.
Put the remaining cream in a piping bag, use a large eight-tooth piping nozzle to squeeze out the cream. Before squeezing, you can put the butter piping bag in the freezer for a few minutes, so that the pattern will stand upright. After squeezing the flowers, put blueberries on the surface and pile fruits in the middle, and it's ready. I squeezed the remaining cream around the bottom edge of the cake, and the cream just ran out.
15.
Put the remaining cream in a piping bag, use a large eight-tooth piping nozzle to squeeze out the cream. Before squeezing, you can put the butter piping bag in the freezer for a few minutes, so that the pattern will stand upright. After squeezing the flowers, put blueberries on the surface and pile fruits in the middle, and it's ready. I squeezed the remaining cream around the bottom edge of the cake, and the cream just ran out.
Tips:
1. Whipped cream should be kept refrigerated. When whipping the cream, it is better to whip it with ice water below. The speed will be medium first, and the speed will be changed to low speed after the lines appear. Do not beat the cream.
2. The ratio of sugar and whipped cream should be between 10% and 20%, 10%-15% is more appropriate.
3. The best way to whip the cream for decorating the cake is divided into two steps, eight at a time, spreading the noodles, and then spreading the decorating. I was rather anxious the first time I did it. I just finished it in one step. The cream is a bit rough.
4. Choose fruits according to your own preferences. It is best not to choose ones with too much water content or hard ones. Those that require pitting are not suitable for making cakes.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
