Cooking Steps

1. 

   Step1:Prepare an 8-inch Qifeng cake embryo. (Qifeng cake details. You can search the recipe or find it in my previous cake recipe. I use the four egg version. The main materials are 90g low gluten powder, 4 eggs, 20 + 55g white sugar, 60g pure milk and 60g vegetable oil

2. 

   Step2:As shown in the figure, first slice the cake horizontally. Cut two pieces. One piece is thinner. It's about 1 / 3 of the thickness of the cake. The other piece is 2 / 3 of the thickness.

3. 

   Step3:Take a thick slice of cake. Cut it in 1 / 3 of the way.

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   Step4:In this way, the cake is divided into three parts as shown in the figure.

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   Step5:The combination is as shown in the figure. They are the base, piano key part and piano cover part. When I baked the cake, I left a little more to make a cupcake. As a piano bench (if I didn't make more cupcakes, I could use biscuits, chocolate or other edible similar things).

6. 

   Step6:Whisk 500g light cream and 50g white sugar (the plastered cream can be beaten to 90% of the hair, which means that the cream does not flow and the lines are obvious; the flower mounted cream can stand still when it is sent to the basin). Pay attention to whisk the cream at a low speed. Don't overdo it. Operate in the air conditioning room in summer.

7. 

   Step7:It's easy to melt cream in hot weather. For the decoration part, I'll choose cream cream. I use more cheese cream personally. This is more convenient and not greasy. Soften 30g butter at room temperature. Add 30g sugar powder. Beat with electric beater until the color turns white and the volume increases. Then add 100g softened cream cheese. Continue to beat with the beater evenly and in a smooth and delicate state.

8. 

   Step8:At the bottom, put the round cake slice just cut off. Spread the cream on it. 2 / 3 of the position, put the cut fruit grain (you can put some raisins or jelly and so on). Pay attention to 2 / 3 of the fruit.

9. 

   Step9:Put on the other two pieces of cake in turn as shown in the picture. Put on the cream. Sprinkle some cocoa powder or Oreo biscuits on the bottom as the ground.

10. 

    Step10:Add red pigment into the cream cream. Dip a little bit with toothpick and keep it. Use the hand eggbeater to stir it slowly and evenly. Make it into Pink Cream Cream and put it into the flower mounting bag.

11. 

    Step11:Use a small, five toothed applicator. Cream around the cake.

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    Step12:In the middle layer of the cake, first use a toothpick to draw the keys, then use chocolat

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