1. Prepare 8 inch chiffon cake 8 inch chiffon cake material egg yolk paste material: low-gluten flour: 80g?? fine sugar: 30g?? egg yolk: 4 milk: 50g?? corn oil: 30g meringue material:?? Egg white: 4 pieces of fine sugar: 40g
2. Divide the cake into three pieces, take one out and place on the bottom tray
3. At this time, you need to make the butter cream and start decorating. The butter cream can have clear lines, and the right-angled tip can be erected without hooking back. Decoration material: 1 piece of glutinous rice paper, appropriate amount of food coloring, 350 grams of cream, 30 grams of caster sugar, appropriate amount of beaded sugar
4. Spread the whipped cream on the cake
5. Sprinkle with diced mango
6. Then put the cake slices, butter, and mango in this order.
7. Put the last piece
8. Begin to wipe the surface, smooth the whole, and put it in the refrigerator for later use
9. Print out the patterns you like
10. Put the picture flat on the table, put a plastic sheet, and then put glutinous rice paper on the plastic sheet
11. Use pigment pen or chocolate pen to print on glutinous rice paper
12. I couldn’t find my pen at the critical moment, so I used a toothpick instead
13. After drawing, trim the excess glutinous rice paper, and place it gently on the cake to prepare the transfer cream
14. Take the whipped cream and add a small amount of pigment to mix thoroughly, then put it into a piping bag, cut a small mouth, and start to color
15. The next step is to decorate, let’s use your wits, huhhhhhhhhhh, my cake is out!
Tips:You don’t want to print the picture, or you can print it directly on the iPad or book
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