Blooming

Name: Blooming
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Six inch chiffon cake; 380g Light cream; 35g Soft white sugar; Some Canned pears; 1 drop Pink pigment; 1 drop Blue pigment

by White~fog

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I have used cream frosting to make flowers in the past, and I found it a bit annoying. This time I directly made whipped cream into flowers. It may be because of the colder weather. The flowers made are very beautiful. When I make a detailed recipe next time, I will put a few cream cakes. Flower, looks really good! "

Ingredients

1 piece Six Inch Chiffon Cake
380g Light Cream
35g Soft White Sugar

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Some Canned Pears
1 drop Pink Pigment
1 drop Blue Pigment

Blooming

1. Prepare chiffon cakes, all three of the chiffon cakes.

2. Put sugar in the whipped cream.

3. Whip the whipped cream, take out a small portion, put pink pigment on one portion, and blue pigment on the other portion.

4. Take a slice of cake.

5. Put the cream on and smooth the cream.

6. Put on canned pears (the pears are drained in advance).

7. Cover the second piece of cake and continue to put whipped cream to smooth it out. Then put the pears,

8. Cover the third slice of cake.

9. Put whipped cream on and continue smoothing.

10. A cake full of cream.

11. The whipped cream in the piping bag is squeezed in a circle around the periphery, and the whipped cream with pigment is made into flowers and placed on the cream cake.