Plum Blossom Cake

Overview

In the spring of March, Guangfu has continuous peaks and green ridges. There are flowers that never fade in the four seasons, and there are evergreen scenes in the eight seasons. At the end of winter and the beginning of spring, plum blossoms bloom in the cold weather, stretching out their cool beauty and pouring out their elegant fragrance, which makes people feel happy and intoxicated. Plum blossoms spread for more than 30 miles in the area of Dengwei Mountain. At a glance, they look like the waves of the sea and the ground like snow. Then have a plum blossom cake that suits the occasion!

Tags

• baking
• children
• afternoon tea
• birthday
• blue pigment
• dragon fruit
• fish gelatin
• six-inch chiffon cake
• soft white sugar
• whipping cream
• milk
• yellow pigment

Ingredients

Steps

1. 1 Cut off the sides of the chiffon cake, just one circle smaller than the cake mold, and then cut it into two pieces.

   

2. 2 Add 22 grams of sugar to 220 grams of whipping cream, whip until slightly textured, and place in the refrigerator to chill.

   

3. 3 Soak 80 grams of milk in the isinglass until soft. After soaking, put the isinglass in a pot over water and melt.

   

4. 4 Pour the melted isinglass flakes into the whipped cream to form a mousse filling.

   

5. 5 Cut the dragon fruit into thin slices, use a cookie cutter to carve out a plum blossom shape, and place a circle around the cutter.

   

6. 6 Add a slice of cake.

   

7. 7 Pour in half of the mousse filling.

   

8. 8 Add another slice of cake.

   

9. 9 Pour in the remaining mousse filling, cover with plastic wrap and place in the refrigerator for 4 hours.

   

10. 10 Add 10 grams of sugar to 80 grams of whipping cream and whip until it is ready for decoration. Take a small portion of the whipping cream and add yellow and blue pigments. Stir evenly and put them into decorating bags respectively.

    

11. 11 Take a decorating nail, put decorating oil paper on it, and use a round decorating nozzle to squeeze out the stamens.

    

12. 12 Use 104 to extrude rose flowers.

    

13. 13 After 4 hours, take the cake out of the refrigerator, take off the film, cut the plum dragon fruit into two pieces, and place it on top of the mousse cake.

    

14. 14 Place the mounted flowers on top and fill the middle with a star decorating tip.