Press out the heart-shaped cake embryo with a heart-shaped die. The thickness of the embryo should reach 6 cm high. Sandwich the cake embryo with cream and stuffing. First, squeeze the cream from the side with a paper bag, and pull the wire up and down to squeeze. Pay attention to the density between lines, and don't have gaps. When squeezing cream on the side, the angle between the flower bag and the cake turntable is 30 degrees. One hand turns the turntable, and the other hand just pulls the wire up and down. First, scrape the side cream with a scraper, and the included angle between the scraper and the side of the cake embryo is about 30 degrees. When the side cream is scraped evenly and the cream exceeds the height of the cake embryo 1 cm, the top cream can be coated again. When applying the cream, the nozzle is inclined at an angle of 30 degrees to squeeze the cream. Pull a straight line from the beginning of milking, and the thickness of the line should be uniform without interval.

The advantage of squeezing cream with flower bags is that the thickness of cream is even, but the speed will be slower than that of trowel. When squeezing paste with a flower bag, the flower nozzle should be trapped in the paste to squeeze out paste lines with similar thickness. Gently scrape the flat cream with a scraper. When the scraper moves, scrape the cream as big as possible, not a little. Stop and pick up the scraper and scrape it again, so it will be difficult to smooth the cream. When the cream at the top is basically smooth, finish one side of the cake. Aim the scraper at the side of the cake at an angle of 30 degrees, perpendicular to the turntable. Turn the turntable at 7 o'clock with one hand and keep the hand holding the scraper at 4 o'clock with a little force. When scraping the sharp corner of the cake, pay attention to the scraper scraping the surface in two directions from a starting point (not at an angle with the round embryo) in order to scrape a beautiful corner. When scraping this heart-shaped surface, you should shave half and half, and you should shave half of the cake in one breath without any pause. After leveling the sides, level the top. When scraping, the scraper is inclined to the surface at an angle of 30 degrees, scraping from the edge of the cake to the middle. When scraping, you should scrape the cake into equal parts, and the length of each scraping should not exceed 6 cm, so as to scrape a beautiful curve.