Purple Romance
1.
Ingredients: 1 8-inch chiffon cake. 200g whipped cream, 20g caster sugar, a little red-purple pigment
Utensils: tine flower mouth, spiral tine flower mouth, bougainvillea mouth, decorating bag, fine decorating bag, decorating turntable, egg beater
2.
Flatten the top cover of the cake, cut it horizontally into two slices of whipped cream and add sugar, whip it into a cocktail shape, take a slice of cake, spread the filling cream on the other slice, and smooth the top and sides of the surface.
3.
To adjust the purple cream, use the leaf mouth to squeeze out the arc at the bottom to change the tine mouth, and use the white cream to squeeze out the arc at the top of the purple arc, squeeze a circle of shell patterns on the top to change the big red cream, squeeze out English Change to purple cream, squeeze out a purple pattern on the side of the pattern around the word 2/3
4.
Change the tine mouth, squeeze out a star shape at the junction of the bottom arc to change the spiral tine mouth, squeeze two rotating roses at the upper and lower ends of the word to change the leaf mouth, squeeze a few leaves in the gap of the rose to exchange for thin mounting In the bag, squeeze a few rose vines on the upper edge of the arc against the bottom edge, squeeze out the purple thread, and use the red cream to point the red dot in the spiral center of the shell
Tips:
Cake crumbs must be cleaned up, so as not to affect the effect of the surface and the final product.
The pattern can be simple or complex, and you can change it as you like.