1. Light cream + butter, boil until boiling, turn off the heat
2. Add the chocolate while it's hot
3. Stir with a spatula until the chocolate is completely melted
4. Add the egg whites twice and beaten with icing sugar until hard and foamy, as shown in the figure, there are sharp corners on the egg beater.
5. Add egg yolk in warm step 3 and stir well
6. Pour the mixed and sieved powder (low powder + cocoa powder) at one time
7. Stir in the beaten egg whites twice
8. Mix the batter quickly
9. Pour into the mold, shake it a few times, knock out bubbles, and bake at 150 degrees for 50 minutes
10. After the cake is unmolded, cut into two pieces, put the small one on top of the big one, and then trim it slightly to make it rounder. I forgot to take the picture.
11. Beat the cream frosting loosely and set aside
12. A slice of cake with a layer of cream frosting
13. Use leaf decorating mouth No. 349 or No. 352 to squeeze out the plumage, and cut out round shapes from the trimmed cake base to make eyes
14. To bring out the golden yellow, use a No. 16 or other type of star decorating nozzle to squeeze out the mouth and top of the head
15. Use chocolate ganache around the plate to squeeze out a branch shape
16. Put the framed daffodils, green leaves, and sprinkle sugar beads for decoration
17. Finished picture
Tips:1: Because I made this three-dimensional cake for the first time, I chose a harder chocolate cake base because it is easier to trim.
2: This time I used the leaf decorating mouth. I chose cream frosting, because the decorating effect of cream frosting is better than light cream, and the texture will be clearer. The disadvantage is that the taste is relatively thicker, but I still use it more in winter. Like butter cream, it is a good choice with a cup of strong tea.
