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How to make multi-layer wedding cake
The practice of multi-layer wedding cake is as follows:

condiments

Eggs (7), low flour (140 g), sugar (120 g), oil (35 g), milk (75 g) and water (35 g). The upper part is divided into Qifeng (the lower part is divided into sponge).

condiment

Strawberry (500g), pitaya (one), orange (one), dried cranberry (40g), whipped cream (1l) and sugar (70g).

Pigment (a drop)

kitchenware

Egg beater, electric oven

1. Print three cakes the size of a mold on Qifeng embryo with a chrysanthemum lamp.

2. Take a cake, squeeze whipped cream on it, add cherry diced into small pieces on the whipped cream, squeeze a layer of cream and then put a second cake.

3. Squeeze whipped cream around the second piece of cake with diced cherries in the middle.

4. Put the third cake on it and smooth it. Use a spatula to take a proper amount of whipped cream around for a week, and it doesn't need to be polished like a big cake.

5, with a A Man Called Autumn Flower mouth, filled with framed whipped cream, on it, filled with cream flowers, sprinkle with a little colored beads.

6. Stick almond slices around the surrounding decorations to complete the dish.