Light Cream Birthday Cake 8 Inch
1.
I have already written about how to make chiffon cakes. I won’t elaborate on how to make chiffon cakes here. Since the middle of the baked cakes are a bit collapsed, I bake two cakes, cut off the top layer, and use Two cake bases form a cake.
2.
Pour the cream into a stainless steel basin, add white sugar, the electric whisk is vulgar, and the whisk can be lifted into a straight triangle to indicate that it can be used.
3.
Put the cake on the plate, then put it on the decorating table, spread the cream on the cake, hold the spatula, turn the decorating table with one hand, and turn the wrist with the other hand to smooth the cream on the cake. (Because there are some crumbs on the baked cake, the cake I smoothed is also spent, but it still looks OK)
4.
The cake is smoothed, and then I start to decorate. I put the crushed peanuts in my hand and threw them on top of the cake. I don’t know how to put them on top of the cake. In order to have a three-dimensional effect, I will do it one by one. Throw it on the side of the cake
5.
I used a flower-shaped decorating nozzle to squeeze out the small flowers at the bottom of the cake. I wanted to make the top circle of the cake into a shell shape, but it failed a bit and squeezed into small circles. Just decorate the cut fruit on top of the cake, and you can display it as you want.
Tips:
1. The key to cream cake is to bake a qualified cake embryo.
2. Be careful not to whip the cream at high speed, and don’t beat it, it will turn into water after beaten. I use Anjia cream.
