Cooking Steps

1. 

   Step1:Mix the egg white with 25G sugar. Whisk the egg white in a hand-held beater. Whisk to the end of the chicken.

2. 

   Step2:Mix water with the remaining 175g of sugar. Heat to 118 °

3. 

   Step3:Pour syrup into the beaten egg white. Stir quickly while pouring. Stir until the egg white is hard to foam. You can pull out the upright sharp corner

4. 

   Step4:Then stir to room temperature at medium speed. Add softened butter several times. Stir until the butter is completely absorbed.

5. 

   Step5:Add butter and stir at medium speed until smooth and dens

6. 

   Step6:Refrigerate the mixed cream until it is a little hard.

7. 

   Step7:Select the pigment. Add a small amount of it. Scrape and mix the cream until it reaches the desired color. Use the upper layer to adjust the color and slowly add the lower layer of white to the gradient.

8. 

   Step8:Make flower

9. 

   Step9:Put the flowers in the tray for storage. The same color continuously adds the white gradual change three color flowers.

10. 

    Step10:When you have finished the roses you need, refrigerate them. Take out the flowers after the cake embryo is plastered. Make the base according to the required shape. Place the flowers one by one.

11. 

    Step11:Cover the gap between flowers with leaves and bracts. The beautiful Korean cream cake is finished.

12. 

    Step12:It's the same. If you want to make a multi-color flower match, you can choose two more colors to color it.

13. 

    Step13:Circular arrangement.

14. 

    Step14:Buttercu

15. 

    Step15:Austin ros

16. 

    Step16:Flower ball arrangemen

17. 

    Step17:Garland layou

18. 

    Step18:Crescent arrangemen

19. 

    Step19:Carnatio

20. 

    Step20:Popp

21. 

    Step21:It's beautiful to put on a cupcake

22. 

    Step22:Cupcake decoratio