Walnut Birthday Cake
1.
Walnut shelling and meat
2.
Bake in a preheated 180 degree oven for about 8 minutes, and just watch the color turn yellow and smell the smell.
3.
Let the roasted walnuts cool, and cut them with scissors, leaving about 6 petals that are in good shape and not cut for decoration
4.
Strawberries are soaked in salt for 10 minutes, washed and set aside
5.
250 grams of cream plus 25 grams of caster sugar, beat to 9 to distribute the soft peak shape, set aside
6.
The 6-inch chiffon cake is divided into three slices on average. I have written a recipe for how to make a chiffon cake before. If you are interested in children’s shoes, please refer to it.
7.
The top slice is placed on the bottom, the burnt side is facing down and the cut side is on the top, that is, flip the cake over, spread a layer of cream and sprinkle with diced strawberries
8.
Spread a little more cream to cover the strawberries and cover the middle piece of cake
9.
Repeat steps 7 and 8 to cover the third slice of cake. Spread cream on the whole cake and try to smooth it out. It doesn’t matter if it’s uneven, because the decorations will cover it up.
10.
Use 2 spatulas to insert and hold the cake base from the bottom and transfer it to the cardboard of the cake box (I put it on the bottom plate of the 8-inch movable bottom mold because I eat it myself), and use a scraper to dip around the cake. Top with chopped walnuts
11.
Don't have walnuts on the cake noodles
12.
Put your favorite flower mouth into the piping bag and fill it with cream, and squeeze your favorite flower pattern on the cake surface
13.
Cut the strawberry in half with one knife in the middle, decorate it near the cream circle, and put the whole walnut in the middle to complete it.
Tips:
Walnuts must be roasted before making the cake to be crispy.
