Decorating Cake: Pink Roses

Name: Decorating Cake: Pink Roses
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece 6 inch sponge cake; 10g Caster sugar; 100g Light cream; a little pigment

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Left is right, right is left, where is the right middle way?

The decorating cake seems to have been resting for a long time. Don't think about it, don't touch all the things about decorating flowers. Maybe you still have some thoughts? The reason why the unconscious is unconscious is that it cannot enter the realm of consciousness and be perceived. Even if it is called thinking, it is a kind of thinking that cannot be realized.
Roses, in fact, have no preference for roses. Later analysis, it was only because of the frustration encountered on the rose cream flower, that he did not hesitate to choose to use the rose mouth to beat the audience. However, it failed. I was always worried that the cream had beaten the head too much, and accompanied by 120,000 points of caution, too cautious, this time it was beaten softly. Lace is still barely, but roses can only be barely supported. When moving from the head of the chopsticks to the cake, it was unable to withstand the bumps of the road and transformed. A sigh. And the bottom of the cake, why do you want to learn the cream cake at the bottom of the sponge cake? Under the touch, the hands are full of oil, this feeling. . . . . . .

Ingredients

1 piece 6 Inch Sponge Cake
10g Caster Sugar
100g Light Cream
a little Pigment

Decorating Cake: Pink Roses

1. Ingredients: 1 6-inch sponge cake, 100 grams of whipped cream, 10 grams of caster sugar, a little red and green each

Utensils: rose mouth, piping bag, fine piping bag, piping turntable, egg beater

2. Remove the burnt crust of the cake, clean up the crumbs, and set aside. Add whipped cream and sugar, and beat until you can pull out a small hook. Pick the cream and wipe the noodles.

3. Smooth the top and sides, use a rose mouth to shake out the folds at the bottom, pull out an arc of equal length on the side, draw a pattern on the edge of the top, and squeeze out a heart-shaped pink cream on the side of the arc to make a rose Flower, placed in the center of the top surface

4. Change to a thin framed bag, squeeze out the spiral line inside the side arc, and then use a thin line, and then pull out a circle of pink edge on the bottom edge of the heart-shaped crochet. Use red crochet on the top pattern to adjust the green cream, and continue to use roses. Mouth, squeeze out the leaves with two pens

Tips:
Try to clean up the cake crumbs, so as not to be wrapped in the cream when spreading the noodles.
The cream should not be too hard or too soft, as long as it maintains the pattern and does not flow.