Fragrant decorated cake

Overview

Maybe it’s because I’ve experienced a whole boring winter, but the flowers in spring look extraordinarily beautiful, with their colorful and fragrant shadows. I really want to keep March and this season of blooming flowers. Take advantage of the weekend to make a decorated cake and let this beauty bloom on the cake. The beautiful scenery creates beautiful food and also brings a beautiful mood. The method is actually very similar to the decorated cake I posted before, and the flowers are also the same. The flower mouth of the same style will appear different with a slightly different technique and direction, so the decoration still requires more practice.

Tags

• baking
• birthday
• butter
• corn oil
• decorated buttercream
• egg
• egg white
• low gluten flour
• oily various pigments
• water-based pigment
• whipping cream
• white sugar
• fine sugar
• lemon juice
• milk
• pineapple

Ingredients

Steps

1. 1 Separate egg white and egg yolk;

   

2. 2 Add lemon juice to the egg whites; stir with an electric whisk until the whisk has a straight and firm tip

   

3. 3 Beat egg yolks with sugar until pale, add milk and oil and continue to stir evenly;

   

4. 4 Sift in the low-gluten flour and stir evenly into a grain-free egg yolk paste

   

5. 5 Add one-third of the egg whites to the egg yolk paste and mix thoroughly; then add the remaining egg whites and gently scrape up from the bottom of the container and mix evenly

   

6. 6 Pour the mixed batter into the mold and shake out the big air bubbles in the batter

   

7. 7 Preheat the oven to 160 degrees, upper and lower heat, second to last layer, bake for 40 minutes

   

8. 8 While baking the cake, decorate first; beat 200 grams of butter and one egg white separately, then mix and beat evenly, then pour in lemon juice and beat evenly to form a cream frosting

   

9. 9 Take an appropriate amount of coloring and mix it into the buttercream to create your favorite color. Use a No. 104 piping tip to decorate the cup cake with your favorite flowers and leaves. Store it in the refrigerator for later use

   

10. 10 Immediately after baking, take the cake out of the oven, turn it upside down and let it cool. When the cake is completely cool, use a toothpick to score the edges, take it out, and divide it into 3 slices; beat the light cream with sugar and ice water until clear lines appear; spread some cream on each slice of cake, and add some of your favorite fruits for filling

    

11. 11 Smooth the surface with light cream

    

12. 12 Mix light cream with green coloring, and squeeze cream again from bottom to top, from dark to light, and squeeze white cream on the surface. Turn the marble mounting table and smooth the surface with a spatula

    

13. 13 Finally, take out the framed frozen flowers and place them wherever you like

    

14. 14 Finished product