Butter Cream Decorated Cake

Butter Cream Decorated Cake

1. Separate the white and egg yolk, and add a few drops of lemon juice to the white.

2. After the fish eyes are soaked, add 40 grams of sugar in three times. Whip the egg whites until the small pointed corners are lifted.

3. Add 10 grams of sugar to the egg yolk and beat well. Add milk and salad oil and mix well.

4. Sift in low-gluten flour.

5. Stir well.

6. Add 1/3 of the egg whites to the egg yolk paste, cut and mix evenly and pour all the egg whites into the paste.

7. Quickly cut and mix evenly, pour into a 6-inch movable bottom mold, shake a few times to remove bubbles.

8. Put it into the preheated oven, the lower and middle level, the upper and lower pipes are 150 degrees for 45 minutes, or 170 degrees for 30 minutes.

9. The baked cake is upside down.

10. After all the parts are allowed to cool, they will be demoulded.

11. Cut two pieces. stand-by.

12. The butter is softened at room temperature and cut into small pieces. Use a manual whisk until smooth and whitish.

13. Add 20 grams of white sugar and beat the egg whites to 80%.

14. Add 40 grams of white sugar to 30 grams of water, cook on low heat until the sugar melts, and then cook to 121 degrees (if you don't have a thermometer, you can observe the sugar water from white to golden yellow, and the surface is full of small bubbles).

15. Quickly pour the boiled sugar water into the egg whites, and continue to beat until the small pointed corners are lifted.

16. Mix the softened butter with the beaten egg white in three times. Water and oil separation will begin to occur, so stir it for a while. The prepared cream can be stored in the refrigerator in a fresh-keeping bag for 3-5 days.

17. Take an appropriate amount of cream and add a little pigment cream. Adjust to your favorite color.

18. Put the prepared cream into a piping bag.

19. Cut oiled paper into small squares, squeeze a little cream and dip it on the decorative nails.

20. First squeeze out the flower heart.

21. Then squeeze out the petals to wrap.

22. Wrap slowly.

23. All shaped, such as the refrigerator refrigerating compartment to make it refrigerated and fixed.

24. Whip the whipped cream with sugar. You can add a little pigment cream to color.

25. Take a slice of cake, spread whipped cream, and spread the sliced mango.

26. Cover with another piece and continue to smooth the surface of the cake with a spatula.

27. . Take out the roses that have been refrigerated and fixed.

28. Decorate on the cake.

29. Properly adjust and outline the lace you like.

Tips:

After the cream frosting is done, you can mount more flowers you like. After the refrigerator is fixed, you can decorate different cakes according to your own preferences. If the cream can't be used up, put it in the refrigerator for 3-5 days if the time is short, and temporarily put it in the freezer if the time is long, but it shouldn't be too long.