Snowing! How to Make Chocolate Fresh Milk Double Layer Cake with Chocolate Leaves
1.
I baked a 10-inch chiffon and a 6-inch chiffon. There are many online practices, so I won’t repeat them here. Cut into a square, two small circles
2.
Beat the cream until 10 and distribute it. In the final stage of whipping, you must be careful, and it is best to switch to low speed to prevent accidentally over-spending and separating water and oil.
3.
Place the cake on the pallet and spread the cream with a cake spatula
4.
Put a small slice of round cake, spread cream, and put seasonal fruits on
5.
Put another round cake on it and spread it all over with whipped cream
6.
Add the white chocolate to the same amount of fresh cream (without any whipping) and melt in water, stir evenly, place in the refrigerator, observe carefully, and stir once every few minutes.
7.
Make chocolate leaves: choose the leaves you like, wash and soak them, and soak them in cold water
8.
Melt dark chocolate over water. Note that the temperature should not exceed 60 degrees, otherwise it will be easy to separate water and oil, which will affect the taste and effect
9.
Use a clean brush to spread the dark chocolate evenly on the back of the leaves
10.
Place the leaves on the plastic wrap and let them dry naturally. The plastic wrap can be placed on uneven objects so that the leaves will bend more naturally
11.
Carefully uncover the leaves.
12.
Made chocolate leaves
13.
Wait until the chocolate cream mixture in the refrigerator becomes a semi-solid paste, and quickly put it into a piping bag for piping. The taste is much better than pure cream! Put dark chocolate leaves on and decorate with sugar man
