Red Velvet Cream Cake
1.
Divide the red velvet cake embryo into 4 evenly, and put away the residue on the chopping board for later use. In addition, scrap the cake crumbs on the mold and set aside.
2.
The whipped cream basin should be refrigerated for a few hours or frozen for a few minutes in advance, which is better to pass. When it's hot, keep it away with ice water. Put 250g of refrigerated whipped cream in a basin, add 20g of white sugar (generally 100g of cream plus 10% white sugar, the amount is added or subtracted according to personal taste).
3.
The electric whisk turns on at a medium speed, and then changes to a low speed when it thickens (I'm afraid of over-passing ๐).
4.
Beat until the cream is shiny and delicate, skip the cream in the picture.
5.
Spread an appropriate amount of cream on the cake slice.
6.
Cover the second piece and repeat the action just now.
7.
Cover the last piece, and the top will probably be smoothed ๐๐.
8.
Family members don't like the thick cream layer. The cream on the side is used less, it is not easy to level, and it is not easy to wipe out the smooth surface. Say a thousand words and ten thousand, still can't cover up the low-level facts ๐ญ๐ญ๐ญ just scrape with a serrated scraper to hide the ugly๐๐๐
9.
Extrude a 3 cm long strip with a flower nozzle on the surface edge, sprinkle the cake crumbs sticking to the mold in the middle, and then place the strawberry pellets.
10.
Sift an appropriate amount of powdered sugar on the strawberry to instantly increase the appearance.
11.
Soak the cake-cutting knife in hot water first, so that the noodles will be more beautiful.
12.
Beauty photos.
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