Qifeng cake 4 inches and 2 pieces

300 grams of cream

food colouring

How to decorate a cake with heart-shaped roses?

Firstly, the following three kinds of flower mounting nozzles are introduced: from left to right: leaf mounting nozzle (squeezing leaves), eight-tooth chrysanthemum nozzle (making shells) and small rose petal mounting nozzle (making roses).

Step 1: bake two hurricane cakes first, so I won't go into details. Baking hurricane cake is an introductory baking experience, and everyone who can bake must know it. ?

Step 2: Cut the cake slices. Divide two four-inch cakes into two pieces, four pieces. The teacher used three floors in class, and I finally made four floors by myself.

Step 2: Stir the cream. Everyone knows the process of whipped cream. Just beat the eggbeater until it is almost wet and foaming. The tip of the eggbeater is bent when it is lifted. The key point here is how to preserve whipped cream at room temperature: the answer is the picture below, which is put in a big basin with ice packs and water. Put the whipped cream in a smaller basin and in a large basin filled with ice packs and ice water to keep the cream cool.

Step 3: Fold the cake and spread the first layer of cream. A layer of cake and a layer of cream, buttering method is: spatula is at an angle of 15 degrees, once and for all, pushing and scraping, spatula position unchanged, rotating flower table. It feels a bit like wrapping the fine print with a spatula. Slowly push the cream placed in the center of the cake to the whole surface. Finally, the tongue depressor is still inclined at an angle of 15 degrees, and the flowerbed is rotated in the same direction for one circle to flatten it. Fold the three layers of cake in the same way, first smooth the top layer of cream. Butter that is pushed around doesn't need to be scraped off.

Step 4: Apply a circle of cream: the spatula is perpendicular to the flower table, and rotate the flower table 15 degree, and apply cream evenly around it.

Then, at the angle of 15 degrees, the spatula gently leans against the edge of the cream, rotates the flower table, and closes the periphery. It looks like this after the cake is leveled around. The edge slightly exceeds the surface of the cake.

Step 5: Level the surface. This step is very critical. The spatula is still at an angle of 15 degrees. Take it back from the outside to the inside and flatten some surfaces. Then, the remaining cream on the spatula must be wiped clean. Turn the cake at an angle and edge it in the same way. Until all the edges are closed

The collected surface is as follows.

Step 6: Move the cake from the flower table to the paper tray. Insert the spatula into the bottom of the cake, lean against the flower placement table and lift it gently. If you are worried about falling, you can use two spatulas or cross spatulas with cake knives to lift the cake and move it to the paper tray.

Step 7: Install the shell. The eight-tooth chrysanthemum mouth of the flower bag is slightly inclined, and the inclined direction is towards the tail of the shell. Squeeze from the height of about 5 mm from the cake surface, then lift the piping slightly to the thick side of the shell, and then reverse to the tail. Stop squeezing the cream at the beginning of recycling, just collect the squeezed cream on the surface of the cake to form the shell tail. Squeeze two rounds of shells at the edge and bottom of the cake surface in the same way.

Step 8: Make roses. First, color according to your favorite color, and then put the mixed cream into a paper bag. The piping mouth adopts the piping mouth of small rose petals. ?

Squeeze out the rose base in the middle of the flower rack nail with a chrysanthemum mouth, which can be thicker to facilitate moving the rose to the cake later. The rose base is shown in the picture.

The big side of the petal installation opening faces downwards. Firstly, rotate the flower nail on the upper edge of the base and squeeze it evenly to form a flower heart. The process of making roses is completed by turning the mounting nails. So it's best to nail it with a flower stand instead of squeezing it directly on the cake.

The process of making petals is still to press the big head of the petal pin opening downward from the center edge of the flower, lift the pin opening upward from the middle and then put it down, and at the same time rotate the pin opening. This angle is slightly more than one third of a circle. You can form three petals around a circle to complete the overlapping effect. Squeeze the second petal in the same way. The number of petals is five, each petal is a little more than one-fifth of a circle, perforated from beginning to end. Little Rose is almost done on the second floor.

The following figure shows the effect of completing the first layer with three petals and the second layer with one petal.

Gently cut out the prepared roses at the bottom of the paperclip with paperclip scissors and put them on the cake. It can be placed on the last edge of the shell to cover the gap where the last shell can't completely match the head and tail. Make six roses in the same way and put them on the surface and edge of the cake.

Step 8: Mount the leaves. The leaves are directly mounted on the cake. Extrude the wide edge of the bottom of the blade at a height with the nozzle installed on the blade, and then lift it slowly, so that the intensity of squeezing cream is weakened. Finally, collect the sharp corners of the leaves. The method of squeezing leaves is very simple. I taught myself at home.

This step is basically completed, and finally some frosted flowers are decorated. Squeeze a few small leaves to make small flowers and finish. ?

The picture below shows the teacher's work.