Buttercream Bouquet Cake
Overview
It took a whole day to make the cake, but the light was not good at night, so I had to wait for the next day to shoot. As a result, it didn't snow much all winter, and it snowed heavily the next day, so I waited another day. The whipped cream around the edges shrank. It was originally arranged very tightly when it was made. There should be an extra circle of flowers around the bouquet. I won’t try it for fear of falling off. Just a hands-on experience, I hope I will do better in the future.
Tags
Ingredients
Steps
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grams of butter cut into cubes and softened at room temperature.
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Add powdered sugar and beat until smooth.
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Add 150 grams of whipping cream in portions and mix well.
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Use the prepared buttercream to make flowers of various colors and refrigerate for later use. Turn the remaining buttercream into green color and set aside.
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Put the whole eggs into a water-free and oil-free basin and add sugar.
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Melt milk and butter over water.
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Beat whole eggs with a whisk.
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Sift in the flour.
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Use a spatula to mix the flour and egg batter evenly.
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Take two to three spoons of batter and put it into the milk and butter liquid and mix well.
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Pour the mixed batter into the batter bowl and mix evenly.
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Pour into the mold and bake in a preheated oven at 150 degrees for about 50 minutes.
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Let the finished cake cool and slice.
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Add 40 grams of sugar to the light cream and beat.
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A piece of cake is sandwiched with a layer of cream, and you can put fruit inside.
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Place the cake to the appropriate height, cut the top piece into an arc, and spread a layer of cream on the side of the cake.
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Add green coloring to the remaining cream to create different shades of green. Pipe flower stems on the sides of the cake and spread a thin layer of green buttercream on top
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Place the finished flowers on top of the cake.
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Decorate with green buttercream piping leaves.
