Recipes tagged "Fresh custard"

[Rectangular plastering]---Compulsory course for cream cakes

Many baking friends say that wiping the dough at a right angle is a flaw. People often leave messages asking me how to baste the dough. In fact, this is really not something that can be explained clearly in a few words. It requires a step-by-step approach. A few days ago, a mother from the same city came to take a cream cake class. I saw that she did a good job of smearing the cake on the first day, so when she made the transfer cake the next day, I specially took a photo of her smearing process. I hope that using pictures and text can express it in more detail, but it can also be helpful to friends who don't know how to smear the cake.