#trust之美# Decorating Cake: Little Monkey

#trust之美# Decorating Cake: Little Monkey

1. Ingredients: 1 6-inch cocoa chiffon cake, 350 grams of animal whipped cream, 35 grams of sugar, appropriate amount of cocoa powder, appropriate amount of chocolate sauce, and a little coloring

2. Cut the cake into three slices,

3. Bevel at 45 degrees, and cut the top surface along the edge to make a beveled edge.

4. The cut edge of the cake is placed on the top surface and becomes the basis of the arc top.

5. Add the cream with sugar and beat until it can maintain the pattern.

6. Place a piece of cake on the decorating table and spread the filling cream on it.

7. Put on the second piece of cake and fill it with filling cream again.

8. Put the third slice on, and also spread the filling cream.

9. Wrap the edge of the cake around the top surface to become the fourth layer.

10. Fill up the gap at the top of the arc with cream, and begin to wipe the entire surface.

11. Finishing is done.

12. Use a toothpick to outline the monkey face on the surface.

13. Toned the red cream, squeeze out two small red circles with a sharp tooth flower mouth to become a red face.

14. Squeeze the white cream in a circle along the outline of the monkey's face.

15. Continue to fill up the entire face.

16. Use cocoa powder and brown pigments to make brown cream, squeeze a circle along the outside of the squeezed white face,

17. Then continue to fill up all the blanks,

18. Extrude an arc shaped like an ear at the position of the ear.

19. Fill the space inside the pinna with chocolate sauce.

20. On top of the red cheek, squeeze the chocolate sauce to become eyes.

21. Under the red face, use the chocolate sauce to draw out the shape of the lips.

22. carry out.

Tips:

After cutting the cake, clean the cake crumbs so as not to affect the spreading.
Chocolate sauce can be replaced with chocolate. It needs to be melted and cast for use.
You can use it without cocoa powder.