Colorful flower basket cake

Overview

Yesterday was Ah Xiu’s birthday. I woke up early and specially made this super complicated decorated cake picture. First of all, I wish her a happy birthday, eternal youth, happiness and health! This year’s birthday cakes for my family were all served by me myself. Although they were not as exquisite as those made by professional cake shops, they were full of deep love and deep blessings. As I tried decorating cakes several times in the past few months, I became more and more respectful to the decorating masters in the cake shop. Due to my restless nature and lack of patience, every time I decorated the cake, it always ended in an anticlimactic manner. I used to think that weaving flower baskets should be a relatively simple way to decorate flowers, but it is undoubtedly a bit difficult for a novice. First of all, the difficulty is that the longitude and latitude lines of the decoration blue must be straight, and the lower layer must be adhered to, and the thickness must be consistent. So just like many things that seem easy to do but difficult to do, decorating cakes is undoubtedly a hard work. Many of the roses on the surface are colored with Wilton pigments, and the colors are bright enough and the pictures are worthy of being Wilton. I haven't framed flowers for a long time, and the few little flowers are really a bit miserable. What I am quite satisfied with is the braided pattern on the cake surface, which looks more or less professional. What I am most dissatisfied with is that the ropes on the surface do not look three-dimensional. I need to practice more in this aspect. Below is a picture of the finished cake. The cake recipe mold flower mouth cake embryo raw materials are 50-55 grams of eggs, 12 milk, 100 grams of white sugar, 100 grams of corn oil, 80 grams of low-gluten flour, 160 grams. The mold is Wilton*2105-157* heart-shaped sandwich mold. The large braid of the flower mouth of Wilton is 2B. The small braid is 47. The rope is 18, the rose is 125, the leaves are 68. The method of making the cake embryo is First of all, separate the egg yolks and egg whites. The egg white plate must be cleaned. Oil and water cannot stick to oil and water. Pictures of egg whites that cannot be beaten. 1. Stir the egg yolks evenly. 1. Add 60 grams of white sugar and stir evenly. 2. Add 80 grams of corn oil and stir evenly. 3. Add 100 grams of milk and stir evenly. 4. Add 160 grams of low-gluten baking powder and stir evenly. Note; it is best to sift the base powder so that it becomes a batter. Here is a picture of the batter that I have mixed. 2. Add 2 grams of salt and a few drops of vinegar to the egg whites in the plate and beat with a whisk. I used the 3rd gear to beat the remaining gram of sugar. Add in three times and beat until big bubbles appear. Add 1/3 of the white sugar for the first time and beat for another two minutes. Add the second time and add 1/3 of the white sugar. Beat the sugar for another three minutes and then add the third time. Add 1/3 of the white sugar and beat for 2 minutes. Then use the highest setting to beat for about 7 to 8 minutes. The egg whites will be whipped. Pick up the plate and invert the eggs until they are not slipping. It is considered a success. Here is a picture of the egg whites I beat. 3. Then use the beaten 1/3 egg whites to stir the batter. Do not stir in circles. Stir from top to bottom and mix evenly. The following is a picture of the batter I mixed. 4. Add the remaining egg whites into the batter just mixed. Also, stir from top to bottom. Below is a picture of the batter I mixed. 5. Pour it into the cake mold and knock it vigorously for a few times to make big bubbles. Then put it in the oven. Preheat the oven in advance and bake at 210 degrees for 40 minutes. Then adjust it to 190 degrees and bake for 20 minutes. After baking, take it out and invert the cake. Wait until the cake is completely cool before lifting it up so that it will not shrink. After cooling, cut it flat. Spread butter in the middle of the two cakes and spread the yellow peach flesh picture. Cover the picture and smooth the cake with butter for decoration. Whip 1 liter of golden diamond light cream and mix the colors for decorating. Picture Picture Picture Picture Picture

Tags

• baking
• cake flour
• corn oil
• egg
• golden diamond cream
• pigments
• white sugar
• yellow peach pulp
• milk

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites. The egg white tray must be cleaned and there should be no oil or water stuck on it. If there is oil and water on the egg whites, the egg whites cannot be beaten

   

2. 2 Stir the egg yolks evenly 1 Add 60 grams of white sugar and stir evenly 2 Add 80 grams of corn oil and stir evenly 3 Add 100 grams of milk and stir evenly 4 Add 160 grams of low-gluten baking powder and stir evenly Note; it is best to sift the base powder so that it becomes a batter. The following is the batter I have stirred

   

3. 3 Add 2 grams of salt and a few drops of vinegar to the egg whites in the plate and beat with a whisk. I used the 3rd gear to beat the remaining gram of sugar. Add in three times and beat until big bubbles appear. Add 1/3 of the white sugar for the first time and beat for another two minutes. Add the second time and add 1/3 of the white sugar. Beat the sugar for another three minutes and then add the third time. Add 1/3 of the white sugar and beat for 2 minutes. Then use the highest setting to beat for about 7 to 8 minutes. The egg whites are whipped. Pick up the plate and invert the eggs until they are not slipping. It is considered successful. Here are the egg whites I beat.

   

4. 4 Then use 1/3 of the beaten egg whites to stir the batter. Do not stir in circles. Stir in a cutting manner. Cut from top to bottom and mix evenly. Then add 1/3 of the egg whites and mix evenly

   

5. 5 Then add the remaining egg hair into the batter that was just mixed, also cutting it from top to bottom and mixing evenly. Below is the batter I mixed

   

6. 6 Pour it into the cake mold and shake it vigorously a few times to make big bubbles. Then put it in the oven. Preheat the oven in advance and set the bottom layer to bake at 210 degrees for 40 minutes. Then adjust to 190 degrees and bake for 20 minutes. After baking, take it out and invert the cake. Wait until the cake is completely cool before lifting it up so that it will not shrink.

   

7. 7 Whipped cream

   

8. 8 Cut the cake into smooth layers and whip the cream

   

9. 9 Spread butter between the two cakes and spread the yellow peach pulp

   

10. 10 Cover both pieces

    

11. 11 Smooth the cake until smooth

    

12. 12 Mix the colors you like

    

13. 13 For decorating, I use the Wilton 2B nozzle

    

14. 14 After mounting the surrounding area, mount the dough again. The flower mouth on the dough is Wellton No. 47 flower mouth

    

15. 15 The rope spout is Whelton No. 18

    

16. 16 The rose flower mouth is framed with Wilton No. 125

    

17. 17 Completed

    

18. 18 Completed

    

19. 19 Completed

    

20. 20 Light the candle

    

21. 21 Candle cutting cake

    

22. 22 The one in the middle is the birthday girl