#柏翠大赛# Flower Fairy Cream Cake
by Snow and ink flying
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. A 10-inch chiffon cake embryo
2. Divide into three evenly
3. Dice dragon fruit and dry grapes to control the moisture.
4. Leave 180 grams of cream. The other 570 grams of cream plus 57 grams of granulated sugar are beaten with a whisk at low speed and distributed until eighty to nine.
5. Spread a piece of cake on the bottom tray, dig out an appropriate amount of cream and smooth it out.
6. Spread diced fruit and raisins.
7. Spread another layer of cake slices and continue to repeat the steps just now! A total of three layers of cake slices are all laid out.
8. Finish the basic wipe.
9. Pour the cream and sugar that you left just now into the basin, add a drop of blue pigment and beat it up.
10. Use a 1m piping mouth to frame a circle of roses, and the next rose slightly press against the previous one.
11. Bottom rim.
12. Put on the chocolate plug-in and dragon fruit, flower fairy ornaments, and write happy birthday!
13. Sprinkle with sugar beads, beautiful!
Tips:1. The weather is getting colder and I don’t have an ice pack anymore! But the cream is not easy to melt!
