Succulent Cake

Succulent Cake

1. Add warm water to the cocoa powder and mix well

2. Add corn oil and stir evenly, sift into low flour, and stir evenly to form a batter

3. Add the egg yolk and stir to form a cocoa egg paste

4. Add a few drops of lemon juice to the egg whites. Add sugar three times, when stirring to form a coarse bubble, add white sugar for the first time, and then add in two more times

5. Stir until dry foaming, pull out the egg cage and you can see the upright tip

6. Take one-third of the egg whites and put it in the cocoa paste. From right to left, use the egg to draw across the bottom of the pot, come up, turn the pot, repeat the action just now, and stir evenly. Pour the evenly stirred cocoa paste into the remaining egg whites, or follow the original stirring method, and stir evenly

7. Pour into the mold

8. Put it in the preheated oven, 140 degrees, lower and middle level, 60 minutes

9. Immediately after baking

10. Release after cooling

11. Cut into rectangles

12. Divide into three parts

13. Whipped cream and sugar

14. Put the cake slices on the turntable and spread the cream

15. Put another slice, continue to spread the cream, make the third slice one by one

16. Spread the cream around too, don’t need to spread it too thick, and don’t need to spread it too smoothly, and add chocolate cream frosting on the outside.

17. Cut a long piece of greased paper with the same height and length as the cake base, place a large piece of greased paper underneath, and smear a layer of chocolate cream with a thickness of about 3 mm. Hold it up with your hands and put it in the refrigerator to make it a little harder

18. Take it out and wrap it around the cake. Freeze hard in the refrigerator. About 10 minutes

19. Tear off the greased paper gently with your hands

20. In front of the basin, squeeze a few sticks up and down with a No. 48 flower mouth to decorate, and sprinkle crushed Oreo biscuits on top of the cake

21. Use butter cream and green pigment to make the fleshy ones. Use round mouth flower mouth, 352 flower mouth, and 353 flower mouth to squeeze out the succulents you like. I also used a copycat No. 61 flower mouth to squeeze the middle one. Freeze in the refrigerator until hard

22. Then I put it on the cake. In order to increase the layering, I re-squeezed the cactus to a higher point, so that the pots are scattered and scattered.

23. Use No. 1 flower mouth to squeeze thin lines, and No. 3 to squeeze beauty tears

24. Squeeze the ladybug with red cream frosting and chocolate cream frosting

25. Put the ladybug on the cake too, finish

Tips:

For the outer layer of the potted plant, make sure to measure the circumference and height of the cake in advance, whether it can be short or not, it can be cut off if it is long, and it will not look good if it is short.