Rose Flower Cake

Name: Rose Flower Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 3 pcs egg; 75g White sugar; 75g Low-gluten flour; 100g Light cream; 300g Butter cream; Some Food coloring

by Yuchi Pink

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Today I practice cake spreading at home. Spreading cakes is also a technical task. After today's hard practice, I can finally get it. I made a flower-decorated cake, and there were a few flowers left, so I made a cupcake again, put some cream on it, and put a rose on it, it became a rose-flower cupcake, the cupcake that I used to make flowers There are several flowers on a cup, and one of them is pretty beautiful this time.

Ingredients

Rose Flower Cake

1. Beat the eggs into the basin of the cook machine. If you don’t have a cook machine, you can use an ordinary basin. Beat it with an electric whisk

2. Put in white sugar

3. Beat at high speed until the volume is enlarged and the color is whitish

4. Turn to low speed and whipped until fine, no large bubbles, pattern after stroke, not easy to disappear

5. Sift in low-gluten flour (preferably on both sides of the sieve)

6. Flip up from the bottom with the egg custard, turn the basin, and stir in this way until there is no dry powder

7. Put the paper into the continuous film mold, pour the egg batter 8 minutes full. This amount is exactly 12 cups

8. Preheat the oven to 180 degrees, put the baking tray into the middle layer, and bake for about 25 minutes

9. After the small cakes are baked, take them out of the oven and set aside to cool

10. Add appropriate amount of pigment to the cream frosting, squeeze out the roses with the decorating mouth, spread a little whipped cream on the small cake, put a rose made of cream frosting, and squeeze out the leaves with green cream frosting to decorate.