Chinese Food
Rose Cream Cake
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Cooking ingredients
Cooking Steps
Step1:Cut the cake into two pieces horizontally from the middle; put one piece of cake on the bottom of the cake. Spread a thin layer of cream. Then put in the fruit. Cover it with another piece of cake. Press it flat.
Step2:Design the style in advance. Color the cream according to the needs of the pattern. Each color depends on how much you need. Put some cream into a small bowl. Add in the edible pigment. Stir evenly. The color of this cake is light pink, dark red and green.
Step3:Make most of the cream light pink. Smooth the whole cake.
Step4:Fill the top of the whole cake with light pink cream. Make sure you have as much as possible. Then turn the turntable and start from the middle with a spatula. Push the cream back and forth in the left and right directions. Cover the top of the whole cake.
Step5:When you flatten the top, some of the cream hangs on the side. Use the cream hanging on the side to cover the cake embryo on the side. The spatula is up. Push back and forth. Turn the turntable on one side. One side of the knife is attached to the cake body, so that when rotating the turntable, the place where the edge of the spatula is cut is neat. This is the first round. It is not required to be very neat. The basic surface and side are covered with even cream.
Step6:Then start to trim the side of the second round. The knife is perpendicular to the cake. Hold it upright. The head of the knife is almost on the turntable. But it is only next to the turntable with no force. If you press the turntable with special force, it will not move. One side of the knife is gently next to the cream on the side of the cake. The other side is facing the direction of oneself, with an angle of about 30 degrees. Turn the turntable with one hand, and stick the knife tightly on the side of the cake cream with the other hand. If there is any unevenness, stick it with a little force. The area contacted by the knife and the cream makes the turning place flat.
Step7:Next is the top of the second round. The knife is held horizontally. One side of the knife is attached to the cake surface. The other side is raised in its own direction. It is basically an angle of about 30 degrees. From the outside to the inside, the whole is across the cake surface. The top is scraped flat. If you are not satisfied with the third and fourth round of troweling, you can generally trowel the whole cake within four times.
Step8:Put the rose beak into the flower mounting bag. Put the remaining pale pink cream into the flower mounting bag. Squeeze four pale pink roses first. If there is a rose needle, it's best. If not, use chopstick
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Cooking tips:1. Similar to the complex decorative cake, you can choose the fresh cream of plants to use after being whipped. The vegetable cream is more delicate and stable. 2. When mixing cream, it's better to put a little less pigment first. You can dip a toothpick with a little pigment and apply it to cream. Wait until it's stirred evenly. If the color is not heavy enough, you can add some more. 3. The state of whipping with whipped cream. It's better to smooth the cake when it's about 9. This kind of cream is soft and easy to operate. When it's hard to foam, it's better to squeeze complex patterns and lace, making the patterns clearer and more moving. There are skills in making delicious dishes.
