Valentine's Day Rose Cake

Overview

How to cook Valentine's Day Rose Cake at home

First bake an eight-inch chiffon for later use.
Cut canned yellow peaches into small pieces and set aside.
For whipped cream, the ratio of butter to sugar is generally 10:1. Beat the cream until it reaches 7 cents for spreading, and 10 cents for piping.
Divide the cake into two, spread the cream first, then put the small pieces of yellow peach, then spread a layer of cream, and put the other half of the cake back.
Roughly smooth the surface with butter.
Use jam to draw a girl's back, and use rose petals to arrange the skirt. Rose petals must be washed with water in advance.
Then use a star-shaped nozzle to decorate the bottom and top of the cake. Decorate with bright beads.
Use scissors to cut out the tops and bows from the petals and place them on the cake, then stick a circle of rose petals around the cake, and the cake is complete.