Cooking Steps

1. 

   Step1:Cut 195g butter of black cake embryo. Soften it at room temperature. Add 180g sugar and stir with egg beater until it is even.

2. 

   Step2:Add 3 eggs in several times and mix them evenly with the eggbeater. Then add 180g light cream and mix them evenly.

3. 

   Step3:Sift and add 170g of low gluten flour and 45g of black cocoa powder. Add 8g of baking powder and mix well.

4. 

   Step4:Put the mounting bag into the cup and squeeze it into the cup for about 6 minutes.

5. 

   Step5:Preheat the 170 degree oven 20 minutes in advance. Put in the cake embryo. Bake for about 25 minutes. Take out and cool.

6. 

   Step6:Soften 170g butter of light blue cream at room temperature in advance. Beat with electric beater until smooth. Add 100g sugar powder and 2G sea salt. Beat until smooth.

7. 

   Step7:Add proper lemon juice and 160g cream cheese until smooth. Then drop in a few drops of peppermint essence and stir.

8. 

   Step8:Add the blue food pigment (a small amount of it must be added. Less is better than more). Make it into pink blue (it will not look good once it's brilliant).

9. 

   Step9:The cream is put into the flower mounting bag (I use a six tooth flower mounting mouth. If there are more than six teeth, the cream squeezed out will lack the feeling of lace). Take out the cake embryo, squeeze the cream, and decorate it with silver and white sugar beads.

10. 

    Step10:Finally, sprinkle a pinch of sea salt (I have tears made of glass sugar. It's pretty enough if I don't insert them). *Teardrop is an edible sugar bead. Use 37G of AI Su sugar and 15g of water to boil to 165 ℃ and turn off the fire. Cool for a few minutes. When the bubbles disappear, pour in the food grade silica gel mold (Taobao Search water drop / crystal sugar silica gel mold) and cool completely before demoulding.

11. 

    Step11:Tears cake finished.