Decorating Cake: Pink Roses

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

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Either left or right, or right or 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

Decorating Cake: Pink Roses

1. Materials

2. Peel off the burnt skin on the surface of the cake, clean up the crumbs, and set aside

3. Whipped cream and sugar

4. Be in a state where the small hook can be pulled out

5. Take an appropriate amount of cream and spread the face

6. Smooth the top and sides

7. Shake out the folds at the bottom with a rose mouth

8. Pull out an arc of equal length on the side

9. Around the top edge of the pattern

10. Extruded heart shape at the side arc junction

11. Mix pink cream to make a rose flower and place it in the center of the top surface

12. Change to a thin laminating bag, and extrude the spiral line inside the side arc

13. Use a thin thread to rim the heart shape

14. Pull out a circle of pink edges on the bottom edge

15. Use a red border on the top pattern

16. Adjust the green cream, continue to use the rose mouth, squeeze out the leaves with two brushes

17. the end

Tips:
Try to clean the crumbs of the cake as much as possible, 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.