1. Prepare a six-inch sponge cake body. (Sponge cake, I mentioned in the previous recipe. I won't explain it here. If you need to make it, please check my previous recipe.)
2. Next, let's pass the cream needed for the cake spreading. I chose the blue pinwheel whipped cream. .
3. Use a basin or pot with cold water and ice packs.
4. Prepare a clean basin, pour 200 grams of whipped cream and 20 grams of caster sugar in it, place the cream basin on the basin with ice packs we just prepared, and whip the cream at low temperature and low speed. (Because I don't like cream very much, I use a little bit of cream on the cake body, a very thin layer. If you like cream, you can choose to whip it up)
5. It is OK when the cream pattern is obvious and firm, and it won't fall when the bowl is inverted. Let's put it aside.
6. Next, let's prepare the Italian cream for decorating flowers and prepare all the materials...
7. Unsalted butter is cut into small pieces and softened at room temperature. The softness is so soft that you can press a small hole with one finger and it is OK, and then send the butter until smooth. .
8. Add 50 grams of egg white to 10 grams of sugar to beat.
9. Distribute at seven or eight, and just lift a small hook.
10. Add 15 grams of cold boiled water, add 20 grams of white sugar to the fire and boil it on a low fire. When it is about 120 degrees Celsius, there will be a lot of small bubbles. Observe, it’s good to make a lot of small bubbles like this. If you have a thermometer, use a thermometer to measure it, 118 degrees is OK.)
11. Quickly pour the boiled sugar water into the beaten egg whites while holding the pot in the left hand and the whisk in the right hand to cool it down.
12. Add the cooled whipped egg whites to the butter you just whipped, and use a whisk to start whisking.
13. When you start to whip, the butter cream will look like tofu residue. Don't worry if you see this. This is normal, so continue to beat it. . .
14. After a few more minutes, we will see that the tofu residue state just now disappears, and the smooth creme fraiche is ready.
15. Prepare the tools you need and put the cream into the piping bag. What we will use is the small rose piping nozzle and the leaf piping nozzle. Decorate the flower nail holders, pigments, and oil paper into small pieces, and prepare a few more pots, because you will use them in the color palette later.
16. Cut the cake body from the middle of the waist.. and spread whipped cream on the bottom layer...
17. You can spread some fruits.... I don’t have suitable fruits in my house, so I spread some honey beans...
18. Spread light cream on another cut cake...
19. Then buckle it up and try to make it as straight as possible...
20. Use a variety of spatulas, scrapers... to smooth the surface of the cake body... (I spread it thinly. There is less whipped cream. So it is not very smooth.. Dear friends, you can whip some more whipped cream at that time)
21. Now let's start decorating the flowers. Spread a little bit of butter cream on the decorating nails and paste the oil paper on it.
22. Use the piping mouth to make a small flower heart. . .
23. Then make a circle to surround the flower heart.
24. We squeeze three petals on the first layer. .
25. Then continue to use this method to complete the flower production. (I suggest you find some videos to watch and practice more.)
26. We moved the framed flowers to the refrigerator to keep them in shape. (Part of the flowers that have been mounted...Because the temperature here is very low. It is only two or three degrees Celsius, so I did not put it in the refrigerator. Please remember to put it in the refrigerator and freeze it when you operate it.)
27. After all the flowers are mounted, we can come and start assembling...
28. The assembled finished product...
29. The assembled finished product...
30. The assembled finished product...
31. The assembled finished product...
Tips:Decorating cakes can actually be shaped at will,,,, you can only imagine that you can’t speak...As long as you are creative, you will definitely make beautiful cakes...
