Cream cake
Overview
After learning how to bake, people often bring cakes they made when visiting relatives and friends, which are well received by relatives and friends. In fact, baking is not magical at all, it is very simple. As long as you work hard, you will always make a cake you like.
Tags
Ingredients
Steps
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Cut off the sides of the chiffon cake, just one circle smaller than the cake mold, and then cut it into two pieces.
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Add 30 grams of sugar to 300 grams of whipping cream, whip until slightly textured, and put it in the refrigerator.
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Soak 100 grams of milk in the isinglass until soft. After soaking, place the isinglass in a pot over water and melt.
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Pour the melted isinglass flakes into the whipped cream. Stir evenly to form a mousse filling.
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Place a slice of cake and pour half of the mousse filling.
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Add another slice of cake.
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Pour in remaining mousse filling. Cover with plastic wrap and place in the refrigerator for 4 hours.
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Add 10 grams of sugar to 100 grams of whipping cream and beat until it is ready for decoration. Take a small portion of the whipping cream and add yellow coloring. Stir evenly and put it into a decoration bag.
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Add a small portion of the pink coloring, stir evenly, and put it into a piping bag. Also put a small portion of the white into a piping bag.
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Take a decorating nail, put decorating oil paper on it, and use a round decorating nozzle to squeeze out the stamens.
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Use 104 to extrude rose flowers. The same goes for flowers of other colors, just different colors
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After 4 hours, remove the cake from the refrigerator and peel off the film.
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Add the mounted flowers. (Place it according to your preference)
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Cut the strawberries in half and add 3 strawberry slices.
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Use a star decorating tip to fill in the remaining space.
