#柏翠大赛#cream Frosting Hand-painted Mousse Cake [rattle]

#柏翠大赛#cream Frosting Hand-painted Mousse Cake [rattle]

1. First, we need to bake a 4-inch chiffon cake, 6-inch chiffon cake can be made two full molds of 4-inch chiffon cake (for specific parameters, please refer to the recipe of 6-inch chiffon cake)

2. Bake the inverted button and let it cool and then demould manually

3. Divide into two pieces, cut off a circle

4. Then make the mousse liquid, heat the milk and pour the gelatin powder into the gelatin powder and stir evenly, let cool and set aside

5. Add whipped cream and sugar to beat until it is not easy to flow

6. Whipped cream

7. Pour the milk liquid and stir evenly, the mousse liquid is ready

8. Put the cake in the mold, spread a layer of cake, pour half of the mousse liquid, and then spread a layer of cake, pour the remaining mousse liquid, and put it in the refrigerator overnight

9. The production of whipped cream frosting: 100 grams of butter is added to the right amount of powdered sugar and whipped smoothly, and then 100 grams of whipped cream are added to beat until smooth, delicate and shiny

10. Whipped cream cream

11. Spread glutinous rice paper on the selected picture, and trace the outline with an edible pencil

12. Cut out the graphics and stick the cream on the plastic board, fill it with the cream color you like, use a hook line pen to paint layer by layer, and put it in the refrigerator for one hour

13. Refrigerate the mousse cake and remove it from the mold

14. Remove the frozen picture with a small spatula and move it to the surface of the cake

15. Mix the cocoa butter cream and squeeze out a circle pattern

16. Also squeeze out the pattern in the bottom circle

17. Extrude the pattern on both sides (the line of the rattle)

18. Just put two black beads and the handle below.

19. Finished product

20. Take pictures

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