Studying with the bakers, they came to this assignment -- the cupcake flower. I'm also a white baker, and it's only been three months since I entered the oven at home, and if I count the cake from Bear's birthday, that's my second flower. It's hard to draw clear patterns and flowers in our 28,9-degree temperature in Shenzhen, and it's hard to spread sugar. So I chose to do this -- cream cream. Cream cream is thicker and more greasy than cream, so local decoration is the best. Italian cream is lighter and lighter, because of the protein cream. Learning flowers is a very interesting process, and it's hard to see it, and perhaps the effect you're doing unexpectedly will make you happy。
