How to make rose cream cake

Cooking is not a difficult thing. As long as you learn how to make this rose cream cake, you can easily conquer your family's taste buds. This dish is steamed to allow diners to feel the deliciousness of the ingredients. Seasonings can be added according to your own taste to cook your own dishes.

1. Cut the cake horizontally into two slices in the middle; place one slice of cake on the cake base, spread a thin layer of cream on it, put the fruit in it, cover it with another slice of cake, and press it flat.

2. Design the style in advance, adjust the color of the cream according to the pattern requirements, put part of the cream into a small bowl according to the required amount of each color, add food coloring, and stir evenly. The colors needed for this cake are light pink, dark red, and elephant green.

3. 3. Turn most of the buttercream into light pink and spread it over the entire cake.

4. Pile as much light pink buttercream as possible on the entire top of the cake, then use a spatula to spread the buttercream from the middle to the left and right while turning the turntable until it covers the entire top of the cake.

5.5. When flattening the top, some cream hangs down to the side. Use the cream hanging down to the side to cover the cake base on the side. The spatula is held upright and pushed back and forth while the turntable rotates. One side of the knife is against the cake, so that when the turntable is turned, the edge of the spatula can be kept neat. This is the first round. It doesn’t have to be very even, as long as the surface and sides are evenly covered with cream.

6. 6. Then start trimming the sides of the second round. The knife is perpendicular to the cake and held vertically, with the tip of the knife almost touching the turntable, but just touching it without pushing hard. If you push the turntable too hard, it will stop turning. One edge of the knife gently touches the cream on the side of the cake, and the other edge faces towards you at an angle of about 30 degrees. Turn the turntable with one hand and hold the knife tightly against the side of the cake cream with the other hand. If there is an uneven spot, use a little more force to stick it, and rely on the contact area between the knife and the cream to make the turned area smooth.

7. 7. Next is the second round of the top. Hold the knife horizontally, with one edge of the knife against the cake surface and the other edge tilted towards you, basically at an angle of about 30 degrees. From the outside to the inside, cut across the entire surface of the cake and scrape a flat top. If you are still not satisfied, continue with the third and fourth rounds of smoothing. Generally, the entire cake can be smoothed within four times.

8. 8. Put the rose mouth into the piping bag, put the remaining light pink cream into the piping bag, and first squeeze out four light pink roses. If you have a rose needle, it would be the best, but if not, you can use the tip of a chopstick.

9. The head of the rose mouth is an inclined plane with one end long and the other end short. When extruding, the short end should face upwards. First, squeeze out a flower bud around the head of the chopsticks that surrounds the entire chopstick. Then squeeze petals one by one around the flower bud. The starting point of each petal is in the middle of the previous petal, and the end point must be more than half of the end point of the previous petal. About 8 or 9 petals will be enough.

10.0. Use the tip of the scissors to remove the squeezed roses and place them where you want them. Make sure they are close to the cream surface, otherwise they will not stick. Then press the scissors down gently and pull them out.

11. Mix dark red on the basis of light pink, and make four roses with dark red, pink and white respectively. Pay attention to the average distance between each flower. As for the sizes, they can be different, which will make it more realistic and natural.

12. After the flowers are made, mix a leaf green cream, put the leaf flower nozzle into the piping bag, fill it with cream, and squeeze some leaves diagonally at the root of the flower for decoration. At the same time, the leaves can also cover the indentations left after the flowers are pulled out with scissors.

13.3. Use a toothpick to evenly draw some branches on the side of the cake, and use a crimson small round mouth to squeeze out beans for decoration. Use a 5-tooth nozzle to squeeze out stars to decorate the bottom lace.

Eating too much outside will also affect your health. Many greasy foods can cause gastrointestinal discomfort, so learn to make rose cream cake at home. Practice makes perfect. I believe you will be able to learn it quickly. I would like to remind you that if you like chili peppers, you can add fresh rice chili peppers when stir-frying.