Whipped Cream Birthday Cake

Name: Whipped Cream Birthday Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Eight inch chiffon cake embryo; 400g Light cream; 40g Caster sugar; 2 tablespoons Homemade strawberry jam

by Dongying Xiaoyingzi

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This birthday cake is really a coincidence. For my daughter’s birthday in October, I just stocked up the cream the day before and ready to make a cake. This baby called today and asked me to make a cake for my father-in-law’s birthday. Can I do it? Oh, look at what I said, the daughter's words are instructions. Can I still say no? Hurry up. By the way, please prepare a box of whipped cream if you have nothing to do, so that you don’t get caught up in it. "

Ingredients

Whipped Cream Birthday Cake

1. Divide the finished chiffon cake into 3 slices

2. Make some fondant florets in advance

3. 400 grams of whipped cream and 40 grams of caster sugar are beaten with ice water until it can hold up

4. Take a piece and place it on the mounting table

5. Spread a layer of strawberry jam,

6. Put some cream

7. Smooth the entire surface, then put the second piece of cake, repeat the above method to smooth the cake

8. After placing the third piece of cake

9. Wrap the whole cake with cream and spread it evenly

10. Put the medium-sized chrysanthemum mouth into the piping bag, then add a drop of food coloring to the remaining cream and mix it into the piping bag to squeeze out the air. Squeeze flowers around the periphery of the surface, squeeze a circle in Yanbian, squeeze five large flowers symbolizing more than 50 years with a large flower mouth, and place the fondant flowers on it to decorate it.

Tips:
The whipped cream should be beaten a little at first, and then be beaten to a proper state with a manual whisk. Once it's played, it's not good not to remedy it.
Wearing gloves when decorating flowers in the hot summer weather can prevent the whipped cream from melting prematurely or in an air-conditioned room.