Strawberry Fruit Butter Decorating Cake
1.
Cream with fine sugar and beat with an electric whisk until it has obvious lines and does not flow
2.
Wash the fruits, drain them, and cut them. Leave a few strawberries uncut and place them on the surface for decoration.
3.
Sliced chiffon cake and set aside
4.
Put a paper cushion on the decorating table, put a piece of cake, and then add cream to smooth it
5.
Fill up with a layer of fruit
6.
Add a layer of cream for smoothing, the thickness of the cream can be increased or decreased according to your needs, and you can leave the amount behind.
7.
Add a layer of cake slices neatly
8.
Add cream on top and turn the decorating table to smooth the surface. It doesn’t matter if there is more around
9.
Fill the surroundings with cream and wipe it with a spatula. Rotate and wipe to smooth the cream and scrape off the excess cream.
10.
Finally, gently smooth the top edge to the middle
11.
Prepare the cream frosting. For the method of cream frosting, please check the method of cream frosting in the "Flower Cupcakes" I posted earlier.
12.
Prepare the tools for decorating flowers, rose mouth, oil paper, decorating nails and decorating bag
13.
The cream is packed into two piping bags, one of which must be equipped with a rose mouth
14.
Squeeze a little bit of butter cream on the piping nails, stick the oil paper, cut out a hole in the piping bag without flower mouth, squeeze the butter cream on the oil paper, you can squeeze a bit larger as a torus
15.
Use the bag of cream frosting with the piping nozzle to squeeze out the flower center. Hold the piping nail in your left hand and the piping bag in your right hand. Turn the piping nail with the mouth down. Gently turn the piping nail and squeeze the cream with your right hand operating
16.
After the flower center is mounted, mount three petals on the second layer, using the same technique
17.
Five petals are framed on the outermost layer, and the starting position of each petal is in the middle of the petals on the second layer.
18.
After mounting, gently take it off together with the oil paper, put it in the refrigerator and freeze until hard. If you need roses of different colors, you can add appropriate amount of pigment to the cream and stir evenly. Then you can mount the flowers with the same operation
19.
Take out the frozen roses, tear off the oily paper, and put it on the surface of the cake, and serve with strawberries.
