Decorated Cake: Xiangyun Tuo Shou
1.
Chiffon Cake
2.
Flatten the top surface of the cake and remove the burnt crust
3.
Cut the 6-inch cake into 4.5-inch rounds
4.
Cut the two cakes into two slices
5.
Butter and decorating utensils
6.
Cream with sugar and whipped into chicken tail shape
7.
Divide the two cakes horizontally into two respectively, spread the big and small cakes with the filling cream, and close the other slice
8.
Place the 8-inch cake on the turntable and spread the noodles
9.
Smooth the top and sides as much as possible
10.
Place the 4.5-inch cake on the center of the 8-inch cake
11.
Finished
12.
Use tines to squeeze out a wave pattern on the top edge of the 8-inch cake
13.
Extrude a comma pattern on the top edge of the 4.5-inch cake
14.
The side of the 8-inch cake is extruded with a cloud pattern on the upper 2/3
15.
The side of the 4.5-inch cake extrudes the opposite auspicious cloud pattern at the upper 2/3 of the lower layer
16.
To redden the cream, squeeze out the peaches with the peach blossom mouth on the top and bottom sides
17.
Change to a thin framed bag and place a small red dot on the center of the 4.5-inch comma pattern.
18.
Hook on the inside of the auspicious cloud pattern on the upper and lower sides
19.
The hollow of the 8-inch ocean wave extrudes the small ball
20.
Adjust the green cream, use the bougainvillea mouth to squeeze out the leaves on the upper and lower peach peaches
21.
Small green leaves are squeezed on both sides of the hollow ball out of the waves
22.
Extrude a leaf between each comma at the top
23.
Squeeze a leaf out of the 8-inch spray joint
24.
Increase the red cream and write the word "Shou" in the center of the top surface
25.
carry out
Tips:
For double-layer spreading, first spread the big cake, and then put the small cake on the big cake for spreading. Be careful when wiping the sides of the small cakes, and be careful not to damage the top of the large cakes.
The pattern and color can be adjusted as you like.