Double Butter Decorated Cake

Double Butter Decorated Cake

1. Prepare two chiffon cakes of 6 inches and 8 inches, and use serrated blades into 4 slices.

2. Pour the whipped cream into a clean, water- and oil-free basin. Put another basin of ice water under the basin.

3. Whip the whipped cream and fine sugar with a whisk at low speed until the lines do not disappear. Don't overdo it. Keep the whipped cream in the refrigerator for later use.

4. Make French butter cream. Pour milk, whipped cream, egg yolk and white sugar into a small pot.

5. Pump and stir evenly by hand, then heat it to about 80 degrees on low heat. Small bubbles appeared on the surface of the custard.

6. After turning off the heat, put it in cold water to cool.

7. The butter is softened and cut into small pieces and beaten with a whisk until slightly fluffy.

8. Add the cooled custard to the butter several times, whipping and fusion each time, and then adding the next time.

9. The whipped cream is fluffy and delicate.

10. Take a small portion of the cream and put it into a clean container, and use a toothpick to pick out a few pigments for color mixing.

11. The tuned meat pink.

12. Several other colors.

13. Put the cream into the piping bag, and put a Korean rose piping mouth on the front end.

14. Put a small piece of oil paper on the decorative nails. First squeeze out the flower heart.

15. Squeeze the petals one by one.

16. Make a small flower.

17. Prepare flowers of all colors and put them in the refrigerator for later use. The green cream is reserved for leaves.

18. Take a slice of 8-inch chiffon cake and spread cream on it.

19. Sprinkle with a few cooked chestnuts.

20. Cover with cream again.

21. Cover another 8-inch cake slice.

22. Spread an appropriate amount of cream.

23. Cover again with a 6-inch cake slice and smear with cream.

24. Sprinkle with cooked chestnuts and cover with cream.

25. Cover the last 6-inch cake slice.

26. All the cakes are whipped cream.

27. Put the piping mouth of the medium flower basket into the piping bag, and then put the cream.

28. Extrude the pattern on the side of the cake.

29. Patterns are also squeezed on the top and the middle.

30. Decorate the prepared flowers of various colors on the cake.

31. Put the leaf flower mouth with green cream and squeeze out the leaves.

32. Finished product

33. Finished product

34. Finished product

35. Finished product

36. Finished product

37. Finished product

38. Finished product

Tips:

When the weather is cold, the cream frosting is easy to harden and can be whipped again for a few minutes. There will be oil-water separation during the mixing process. Don't worry, continue mixing until the smooth and delicate cream is restored.
It is recommended to start squeezing the flowers after adjusting one color. Don't squeeze the flowers after all the color is adjusted. It will easily become hard and need to be re-sent.