Crush the cut cake. The more broken the better, the easier it is to operate.
Put the cake crumbs into a fresh-keeping bag and rub them into the peacock's body, neck and head. (Forgot to pat the head and neck) Put it in the refrigerator.
In the meantime, the cake blank is sandwiched and plastered.
Finish plastering. It doesn't have to be flattened, but it needs to be decorated outside anyway.
Make cream cream. Beat the softened butter and sugar at room temperature until the butter is white and swollen, and then gradually add warm whipped cream. The whipped cream must not be chilled. It should be heated indoors or "stung" in the microwave for a few seconds. There may be water-oil separation during beating, but it doesn't matter if you continue beating, and it will gradually appear creamy. If you really can't solve it, you can also sit in warm water and beat it like cream.
I forgot to take pictures in the middle here. Describe it briefly. Assemble and fix the peacock's head, neck and body with toothpicks. Apply lascivious cream on the outside and put it in the refrigerator 15 minutes to finalize the design immediately. In fact, it has been shaped during the frosting period, because the peacock's body is taken out of freezing, and the temperature is low enough. After touching the cream, the cream can immediately fix it. You should do it boldly but carefully.
The green part is the color modulated by matcha powder, and the grass is mounted on the cake with a grass mounting nozzle. Peacock feathers were mounted on paper with Wilton 104, 103 and 102 in turn, frozen for 5 minutes, and then taken out and placed on the grass for decoration.
Melt cocoa butter, dark chocolate and white chocolate, then make eyes, eyelids, crowns and mouths and install them.
When, when, the beautiful peacock princess is ready. This cake is made for the parents of my son's kindergarten snack competition, mainly not for eating, so more pigment is used than usual. Concerned parents can use other colors instead.