[tomato Recipe] Christmas Wreath Butter Cake-the Atmosphere of Christmas is More Intense!

[tomato Recipe] Christmas Wreath Butter Cake-the Atmosphere of Christmas is More Intense!

1. Squeeze the dry pez with your hands in advance, stick some red pigment with a toothpick, pull the dry pis with your hand, and knead the pigment evenly

2. Roll the kneaded dry peas into thin slices​

3. Use a mold to press out the pattern of small flowers, and then trim the petals with scissors to cut into small stars

4. The cut stars are dried aside​

5. Roll the dry pez into thin slices again, and cut out two strips of the same size

6. Fold the ends of one of them towards the center point and fix them with sugar water​

7. Finally stick the other one on the two interfaces

8. Then use the tools to tidy it up, set it aside and wait to dry.​

9. Take out the whipped cream in advance to warm it to liquid, and use an electric whisk to beat until it is wet and foamy

10. The layerer is stuck at both ends of the serrated knife, adjust the height, hold the top of the cake with your left hand, hold the handle with your right hand, and slowly cut from one side of the cake​

11. After dividing one layer, adjust the layerer to another height, jam it on the serrated knife, and separate another layer

12. After dividing one layer, adjust the layerer to another height, jam it on the serrated knife, and separate another layer

13. Canned mixed fruits filter out the canned water in advance

14. One piece of cake is placed on the turntable, and the surface is first smeared with a layer of cream​

15. Then use your finger biscuit mouth to squeeze the edge of the cake in a circle to ensure that the cake will have a uniform height on the cake slices.

16. Then put mixed fruits in the circle​

17. Cover a piece of cake and continue to repeat the above steps

18. Until the last piece of cake is covered​

19. Put a thick layer of whipped cream on the surface first, and then use the decorating knife to turn the turntable left and right, and place the decorating knife on the cake at 3 o'clock with your right hand. The knife should not go past the center of the cake, and gently smooth the cake.

20. Then put the decorating knife perpendicular to the cake and spread a thick layer on the side of the cake. Then place the decorating knife at 11 o'clock on the cake. The tip of the knife is 0.2 cm away from the turntable. Gently turn the turntable with your left hand to smooth the sides​

21. Whip the cream until stiff foaming

22. Take an appropriate amount of cream and add some coloring to make green cream​

23. Put the prepared cream into a piping bag, cut a small mouth, and extrude thin strips on the surface of the cake

24. The thin strips are squeezed according to the direction drawn with toothpicks to form a wreath.​

25. Move the cake to the cake mat, continue to squeeze the garland on the bottom of the cake

26. Then decorate the cake with bows and small stars made of fondant, and then add silver jelly beans, the Christmas wreath cake is ready​

Tips:

Precautions:
​1. The golden diamond cream is used in the recipe. It needs to be thawed to liquid, and then slowly whipped with an electric whisk at the lowest speed, so that the cream will be very smooth. Be careful not to worry, the delicate cream will look good. Cake.
​2. Animal cream is very easy to melt, and it is more difficult to beat, so it is not suitable for complicated decorating, wiping, filling, and simple decorating. In addition, when whipping animal cream, you need to add 10g of fine sugar for every 100ml of cream, and the amount of sugar can be adjusted according to personal taste.
​3. When whipping the animal cream, you need to refrigerate the cream for more than 12 hours in advance, and then use an electric whisk to whip slowly at a low speed. If necessary, place the cream in an ice water basin to whip. Animal cream is very easy to melt, so it is best to eat the cake as soon as possible.​