Materials: one eight inch Qifeng cake, 500ml Anjia cream, 40g fine sugar, peach in sugar water, proper amount of edible pigment
The practice of flower basket mounting cake
1. Bake an eight inch Qifeng cake first, then pour the button and cool it
2. Cut the cake in two slices
3. Put cream in the refrigerator for 12 hours before refrigerated, pour it into a clean container without oil and water, and add fine sugar to pass
4. Put cream in the refrigerator for 12 hours before refrigerated, pour it into a clean container without oil and water, and add fine sugar to pass
5. Put a piece of cake on the cake and then apply a layer of cream
6. Evenly spread a layer of peach
7. Put another layer of cream on it, and press on a slice of cake
8. Cream the surface and all around
9. Take some cream, put a drop of violet pigment and mix it well, and put it in the flower mounting bag with flat serrated flower mounting mouth
10. From the edge, squeeze a long strip and then a few bars
11. Another long strip and several bars, which are connected with the gap in front
12. Make up half of cake
13. Extrude S-shaped edge with small chrysanthemum mouth
14. Take a small amount of cream and add various colors of pigment, squeeze out some small flowers, and decorate with small silver beads
15. And they also squeeze flowers around the edge
16. The cake is ready for the flower blue mounting! ~
