[tomato formula] Christmas Wreath cream cake - the flavor of Christmas is more intense!

[tomato formula] Christmas Wreath cream cake - the flavor of Christmas is more intense!

Introduction:

"The atmosphere of Christmas is getting stronger and stronger. For adults, Christmas is just an excuse to have a big meal or buy one more favorite product. But for little girls, it means a lot. Is a cake decorated with a beautiful wreath very dazzling? There is also the embellishment of Santa Claus and sugar man, the flavor of Christmas is more rich! ​”

Production steps:

Step 1: knead dry pace in advance, stick some red pigment on toothpick, pull dry pace by hand, and knead the pigment well

Step 2: knead well and roll it into thin slices

Step 3: use the mold to press out the pattern of small flowers, and then use the scissors to trim the petals, and cut them into the shape of small stars

Step 4: dry the cut stars

Step 5: dry pace, roll it into thin slices again, and cut out two strips of the same specification

Step 6: fold both ends of one of them to the center and fix it with sugar water

Step 7: finally glue the other one to the two interfaces

Step 8: use tools to sort it out, put it aside and let it dry

Step 9: take out the cream in advance, warm it back to the liquid, and use the electric egg beater to beat it until it foams

Step 10: the slicer is stuck at both ends of the serrated knife, adjust the height, press the top of the cake with the left hand, hold the handle with the right hand, and slowly cut from one side of the cake

Step 11: after dividing a layer, adjust the height of the layering device to another height, and clamp it on the serrated knife to divide another layer

Step 12: after dividing a layer, adjust the height of the layering device to another height, clamp it on the serrated knife, and then divide another layer

Step 13: filter out the canned water in advance

Step 14: put one piece of cake on the turntable and spread a layer of cream on the surface

Step 15: squeeze a circle around the edge of the cake with your finger biscuit mouth to ensure that the cake will have a uniform height when put on the cake

Step 16: then put the fruit in the circle

Step 17: cover a piece of cake and repeat the above steps

Step 18: until the last piece of cake is covered

Step 19: first pile a thick layer of cream on the surface, then use the mounting knife, turn the turntable left and right, put the mounting knife on the 3 o'clock position of the cake with the right hand, keep the tip of the knife away from the center of the cake, and gently smooth the cake

Step 20: next, place the mounting knife perpendicular to the cake and put a thick layer on the side. Then, place the mounting knife at 11 o'clock on the cake, with the tip 0.2 cm away from the turntable. Gently turn the turntable with your left hand to smooth the side

Step 21: whisk the cream until stiff

Step 22: take right amount of cream and add some pigment to make green cream

Step 23: put the cream into the decoration bag, cut a small piece, and extrude a thin strip on the surface of the cake

Step 24: squeeze the strips according to the direction of toothpick drawing to form a garland

Step 25: move the cake onto the cake mat and continue to garland the bottom of the cake

Step 26: then decorate the cake with the bows and little stars made of sugar, and then light the Silver Sugar beans, and the Christmas Wreath cake is ready

Materials required:

Cream: 500ml

Green pigment: appropriate amount

Red pigment: appropriate amount

Eight inch Qifeng cake embryo: one

Ganpace: moderate

Mixed fruit: moderate amount

Note: Note: 1. Golden diamond cream is used in the formula. It needs to be thawed to liquid, and then the electric egg beater slowly stirs at the lowest speed, so that the cream can be sent very fine and smooth. Don't worry, delicate cream can be mounted to produce a good-looking cake. 2. Because animal cream is very easy to melt and hard to beat, it is not suitable for complex mounting, plastering, sandwich and simple mounting. In addition, when whipping animal cream, 10g of fine granulated sugar is needed for every 100ml of cream, and the amount of sugar can be adjusted according to personal taste. 3. When whipping the animal cream, refrigerate the cream for more than 12 hours in advance, and then use the electric egg beater to slowly whisk the cream at low speed. If necessary, sit the cream in an ice water basin to whisk it. Animal cream is very easy to melt, so it's best to eat the cake as soon as possible. ​

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet