[Tomato Recipe] Christmas Wreath Cream Cake - the Christmas spirit is even stronger!

Overview

The atmosphere of Christmas is getting stronger and stronger. For adults, Christmas is just one more excuse to have a big meal or buy one more favorite item for yourself. But for little girls, it means much more. Wouldn’t a cake decorated with a beautiful garland be dazzling? There are also Santa Claus candy figures as embellishments, making the Christmas atmosphere even more intense!

Tags

• baking
• cake
• christmas
• 8 inch chiffon cake embryo
• dry pest
• green pigment
• mixed fruits
• red pigment
• whipping cream

Ingredients

Steps

1. 1 Knead the dry Pez until soft with your hands in advance, stick some red pigment on it with a toothpick, pull the dry Pez with your hands, and knead the pigment evenly

   

2. 2 Knead the dry Pez and roll it into thin slices

   

3. 3 Use a mold to press out the pattern of a small flower, then use scissors to trim the petals into a small star shape

   

4. 4 Leave the cut stars to dry

   

5. 5 Re-roll the dried Pest into thin slices and cut out two long strips of the same size

   

6. 6 Fold both ends of one strip toward the center and secure it with sugar water

   

7. 7 Finally, glue another strip to the two interfaces

   

8. 8 Then use tools to sort it out a little and put it aside to dry

   

9. 9 Take out the whipping cream in advance and warm it until it becomes liquid. Use an electric egg beater to whip it until it becomes wet foam

   

10. 10 The layerer is stuck on both ends of the serrated knife, adjust the height, hold the top of the cake with your left hand, hold the handle with your right hand, and slowly cut from one side of the cake

    

11. 11 After dividing a layer, adjust the layering device to another height, clamp it on the serrated knife, and separate another layer

    

12. 12 After dividing a layer, adjust the layering device to another height, clamp it on the serrated knife, and separate another layer

    

13. 13 Canned fruits can be filtered out of the canned water in advance

    

14. 14 Place one piece of cake on the turntable, first spread a layer of cream on the surface

    

15. 15 Then use the finger cookie nozzle to squeeze a circle around the edge of the cake to ensure that the cake will have a uniform height when placed on the cake slices

    

16. 16 Then put mixed fruits in the circle

    

17. 17 Cover with a piece of cake and continue repeating the above steps

    

18. 18 Until the last piece of cake is covered

    

19. 19 Pile a thick layer of whipped cream on the surface first, then use a decorating knife to turn the turntable left and right, place the decorating knife at the 3 o'clock position of the cake with your right hand, do not let the tip of the knife pass through the center of the cake, and gently smooth the cake

    

20. 20 Then hold the decorating knife perpendicular to the cake, apply a thick layer to the sides, then place the decorating knife at the 11 o'clock position of the cake, with the tip of the knife 0.2 cm away from the turntable, gently turn the turntable with your left hand to smooth the sides

    

21. 21 Whip cream until stiff peaks

    

22. 22 Take an appropriate amount of cream and add some coloring to make green cream

    

23. 23 Put the mixed butter into a piping bag, cut a small opening, and squeeze out thin strips on the surface of the cake

    

24. 24 Squeeze the thin strips according to the direction drawn with the toothpick to form a garland

    

25. 25 Move the cake to the cake mat and continue to pipe garlands on the bottom of the cake

    

26. 26 Then decorate the cake with bows and small stars made of fondant, and add silver jelly beans, and the Christmas wreath cake is ready