How to make buttercream flowers?

Cream is common on cakes. Cream tastes sweet and can be made into cute shapes. Cream is also good for the body. Cream can supplement vitamins, is good for development, and increases satiety. However, patients with coronary heart disease, hypertension, and diabetes should not eat cream. Pregnant women are also not allowed to eat cream. The flowers made of cream are particularly beautiful and the method is actually quite simple. How to make cream flowers? Let’s take a look at it next.

1. How to make cream flowers?

1. Cut the cake horizontally into two slices from the middle.

2. Place a piece of cake on the cake base, spread a thin layer of cream on it, put the fruit in, cover it with another piece of cake and press it flat.

3. 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 well. The colors needed for this cake are light pink, dark red, and elephant green.

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

5. Pile the entire top of the cake with light pink cream, make sure to put as much as possible, then turn the turntable while using a spatula to start from the middle and move back and forth left and right to flatten the cream until it covers the entire top of the cake.

6. When flattening the top, some cream will hang onto the sides. Use the cream hanging onto the sides to cover the cake base on the sides. 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.

7. 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.

8. 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.

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

10. 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 that surrounds the entire chopstick head. 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.

11. 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.

12. Mix dark red on the basis of light pink, and make four roses with dark red, pink and white respectively. Pay attention to the equal distance between each flower. As for the sizes, they don’t have to be exactly the same, which will make it more realistic and natural.

13. After the flowers are made, mix some 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 pulling out the flowers with scissors.

14. 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.

2. Cream Effects

1. Vitamin Supplements

The fat content of cream is 20 to 25 times that of milk, while the other ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced. It is a condiment with a high content of vitamin A and vitamin D.

2. Increase satiety

Cream is rich in fat, which maintains body temperature and protects internal organs; provides essential fatty acids; promotes the absorption of these fat-soluble vitamins; and provides a feeling of fullness.

3. Promote physical development

It has an important influence on the development and function of the blood, central nervous and immune systems, hair, skin and bone tissue, as well as internal organs such as the brain, liver and heart.

3. Cream Taboo

Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should avoid eating it; pregnant women and obese people should eat it with caution.