Korean Decorating Cake Five Petal Flower Decorating Cake Cream Frosting Decorating
1.
The decorative nails are pasted with greased paper, the colored cream is placed in the decorative bag, and the No. 103 flower mouth is put on
2.
Find the center point of the flower nail, and the big end of the flower mouth is at the center point. During the squeezing process, the flower mouth is slightly moved out, and the left hand flower nail is slightly rotated. When the flower mouth is retracted, the flower nail should also be rotated slightly, squeeze five petals Watch the video several times, it seems simple, but also requires constant practice
3.
Squeeze five slices
4.
Squeeze the flower heart with the No. 2 flower mouth
5.
Move to the plate and put in the refrigerator for more than half an hour
6.
Spread the cream noodles and squeeze two crescent-shaped cream frosting on the cake
7.
Peel off the oily paper from the five-petal flower, tie the center of the flower with a toothpick, and move the flower to the cake
8.
Random placements, high and low placements are more layered! Since the five-petal flower is lighter, you can also put some flowers on the side
9.
Squeeze some leaves in the gap with Wharton No. 532 Green Butter Cream!
10.
Finished
Tips:
1 The five-petal flower must be squeezed on oil paper and frozen for more than half an hour
2 The weather is hot, if the flowers are soft when half of the transfer, just freeze again
2 You can squeeze the five-petal flower a few days in advance for use
Mai Mai Baking Studio
