#aca烤明星大赛#lily Cake
1.
After the butter is softened at room temperature, add soft sugar.
2.
Beat with an electric whisk until the sugar melts.
3.
Add cream cheese.
4.
Use a whisk to continue mixing until smooth.
5.
Squeeze in fresh lemon juice. Continue to stir until it is smooth, (the cream frosting that has been stirred with an electric whisk will have air in it, and you can stir it with a spatula, the cream frosting will be smoother, more delicate and shiny, and you can use it for decoration at this time. Up.)
6.
Take a part of the cream and add a drop of yellow pigment and stir evenly, put it into a piping bag, the same goes for the pink pigment.
7.
Three different colors of cream have been put in the piping bag. (Actually I used two colors.)
8.
Cut the tin foil into small pieces and press out the shape with a set of lily receptacles.
9.
Take out half of the lily receptacle.
10.
Use the leaf mouth to squeeze a piece of flower into the torch, follow the clock and then squeeze the second until it is a flower after squeezing, then use the yellow buttercream round mouth to squeeze out the flower core into the refrigerator and freeze it carefully. Remove the decoration from the tin foil.
11.
The tin foil has been removed, put in a fresh-keeping box and placed in the refrigerator for later use.
12.
One mango is peeled and diced.
13.
Put sugar in the whipped cream and whip until it is spread.
14.
Cut the cake into three slices.
15.
Take a slice of cake.
16.
Put the cream on and smooth the cream.
17.
Put the diced mango on it.
18.
Continue to smooth out.
19.
Cover the cake slices, put the cream, and continue to smooth the diced mango.
20.
Cover the last piece of cake and smooth it all over.
21.
Use a toothpick to draw a line, then use the cream to draw a circle against the toothpick.
22.
Put the lilies on it.
23.
Feel free to decorate.
Tips:
As far as possible, choose fermented butter, which tastes better than ordinary butter. The butter should be lighter in color as much as possible. The creamy cream will be white in color, making it easier to decorate and color later. The amount of lemon juice can be adjusted according to your own taste. If you like sour, put more, and if you like dessert, put less. Try to use fresh lemons to squeeze the lemon juice. The taste will be better, which is unmatched by bottled lemon juice. When squeezing the lily, the cream should be softer, the leaves will break if it is too hard, and the flower core should be harder to have a straight feeling. After freezing in the refrigerator, the lily should be stripped off the tin foil immediately, or it is easy to soften and cannot take off or will Broken leaves.
