[small Fresh Rose Birthday Cake]

Name: [small Fresh Rose Birthday Cake]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece 6 inch chiffon cake; 500ML Light cream; Some Fruit; Some Blueberry jam; Some (baked) Ground peanuts; Some pigment; 40g Caster sugar

by Mingyue baby

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Today my colleague’s daughter is celebrating her birthday and told me to make a beautiful cake. The little girl is 17 or 8 years old. If I were younger, I would make cartoons. This age is exactly the age of the blooming season. Of course, it would look better to make some flowers, but it shouldn't be conventional. So I chose lavender and light yellow, with pink flowers and a little dreamy feeling. White chocolate is used on the side. The whole is fresh and elegant. The fresh milk around was originally intended to be squeezed in a screw shape, but later I felt that it was too complicated. , So they are all squeezed into small balls, very simple and generous. Originally wanted to make dark chocolate "Happy Birthday", but my colleague said that he didn't like the taste of dark chocolate, so he switched to birthday card. Mom insisted on using red. I think it’s nice to use gold. Red looks a bit tacky when it doesn’t match this cake. Gold feels more generous. Finally, I used gold. I hope she likes this cake~"

Ingredients

1 piece 6 Inch Chiffon Cake
500ML Light Cream
Some Fruit
Some Blueberry Jam
Some (baked) Ground Peanuts
Some Pigment
40g Caster Sugar

[small Fresh Rose Birthday Cake]

1. Cut the 6-inch cake base into two pieces of equal thickness, and spread the whipped cream evenly on one piece.

2. Put fruit in the middle, spread blueberry sauce evenly around the circle, sprinkle with cooked peanuts.

3. Cover one piece of cake with another, spreading cream evenly around the surface.

4. Use a spatula to shape the cake and spread the cream evenly and smoothly on the surface of the cake.

5. Take a part of the cream and put it in a small bowl, drip a drop of pink pigment, and mix well.

6. Put the piping bag into the small rose piping mouth, and pour pink cream into the piping bag.

7. Use chopsticks as a support and mount flowers to make a flower.

8. Make a few flowers one by one and gently place them on the cake.

9. Also take a part of the cream, drip a drop of yellow pigment and stir evenly, use a small rose mouth to make light yellow flowers.

10. Make a few flowers in turn and place them on the cake, staggering them.

11. Take a piping tape and reduce it to a triangular shape, or use a leaf piping mouth, and put light green cream in the piping bag.

12. In the gap between the flowers, squeeze out the leaves.

13. Use a spoon to scrape the white chocolate, scraping more chocolate chips.

14. Sprinkle white chocolate shavings around the sides of the cake.

15. Use a large flower mouth with a flat mouth, put pink and purple one by one, and squeeze a circle around the cake.

16. Finally, sprinkle white chocolate shavings on the top of the cake, sprinkle silver beads on the flowers, and insert the birthday card.

Tips:
1. The proportion of whipped cream added with sugar is generally 10%, which is acceptable to most people. If you like a lighter taste, you can appropriately reduce it.

2. It is best to freeze some ice cubes in advance in hot weather, and put them in the basin, and put the basin of whipped cream on top of the ice cubes, because the best whipping temperature of whipped cream is below 10°.

3. The speed of whipping the cream is from slow to fast, so that the cream that comes out is smooth and easy to observe. Don't start at the fastest speed at the beginning. Especially when the cream is beaten to 6 or 7 to distribute, be sure to observe, don't over-spend the cream, the cream will become "cotton: like."

4. For specific methods, please refer to the previous birthday crane cake