1. After whipping the whipped cream and smearing the noodles (the book uses cream frosting for smearing the noodles, I think it can be replaced with whipped cream. After smearing, it is best to refrigerate for 1 hour to make the surface harder), prepare ganache (dark chocolate) Mix 1:1 with whipped cream and heat to melt), put it into a No. 3 round-mouth piping bag, use a toothpick to mark the shape of the branch, and then trace it with ganache.
2. Turn the cream frosting into light pink, and squeeze the plum petals around the branches and branches with a mouthpiece No. 81. When squeezing, the piping mouth should be perpendicular to the surface of the cake, and the closing should be light, starting with the outer ring and then the inner ring.
3. Squeeze the outer circle and then the inner circle, the petals are staggered
4. Use medium pink cream to squeeze the center of the branches, and use dark pink cream to squeeze the flowers on the tops of the branches. Actually where the petals are, as long as they are well-placed
5. With dark pink cream frosting, squeeze 2-3 petals near the branch of the branch with No. 102 mouth
6. Use light pink cream to squeeze the tip of the branch with No. 101 mouth
7. Put the yellow sugar beads into the flower center carefully with tweezers, or use yellow cream frosting, squeeze the small round mouth on the flower center as the stamen
8. Using a No. 6 round mouth, fill in the light pink cream and squeeze out the bottom edge
9. Alright, the cake is finished, is it very Chinese style? Remember to put the whipped cream on the surface and put it in the refrigerator. Otherwise, the surface will be too soft and the cream will not be squeezed. Then the cream should be as soft as possible, and it will not be fixed on the surface if it is too hard.
10. Homemade cake
