1. Prepare an 8-inch chiffon cake. See the birthday cake I posted before for the making of the cake. The recipe is all the same. Prepare whipped cream and patterns
2. Divide the cake in half, squeeze the jam made by yourself, and spread evenly
3. Prepare 800 grams of whipped cream, 30 grams of white sugar, and whip
4. Spread cream on top of jam
5. Then the two cakes are put together, and the noodles are smeared with cream
6. Scoop out a spoonful of cream, add a little bit of pigment, and add it later, because the pattern will have dark and light tones. Self-adjustment
7. Use a toothpick to draw the outline on the cream cake according to the pattern you prepared. The lightest color comes first, I use the spoon for eating, and paint on the back (my paintbrush is the spoon for eating)
8. Process the color of the top and transition surface, leaving out the highlights
9. Draw the green leaves. The details are particularly difficult to deal with, so you must be careful. Draw leaf veins
10. Draw the outline and prepare the piping bag
11. Frame pattern
Tips:Using a rice spoon to paint on the cream will have a lot of shortcomings, so don’t choose too difficult patterns for the first time
Main ingredients of 8-inch chiffon cake:
Egg Yolk Paste
1 egg yolk 7
2 Corn oil 43g
3 140g low-gluten flour
4 110g milk
5 white sugar 20 grams protein paste
1 egg white 7
2 drops of lemon juice
3 80 grams of white sugar
