Christmas garter cake

1

Gypsy squeezed his hand in advance, put some red color on his toothpicks, pulled his hand toddle Peds and smoothed it down

2

Smuggled dry Pess in thin

3

The pattern of the flower with the mold, and the petals with the scissors

4

Drying by the stars

5

The dry Pess is re-drinking into thin, cutting out two long strips of the same size

6

Collapse both ends of one to centre point and fix it with sugar water

7

Finally, we stick the other one to two interfaces

8

Then we'll use the tools to sort it out a little bit

9

Light cream comes in early to warm up to the liquids and sends a wet blister with an electric omelet

10

It's stuck on both sides of the scalding knife, calibrated

11

When you're in one layer, you're going to have to move the stratifier to another

12

When you're in one layer, you're going to have to move the stratifier to another

13

The jar filters the canned water early

14

One of the cakes was put on the table and put a cream on the surface

15

Squeezing the edge of the cake with a finger cracker's mouth, making sure that the cake has a single height

16

Then put the berries in the circle

17

Cover a piece of cake and repeat the steps

18

Until the last piece of cake is covered

19

The well-done cream is put on a thick layer of the surface, then uses a florist, turns the table around the right hand, puts the bouquet at 3 o'clock in the cake, doesn't tip the centre of the cake, smooths the cake

20

Then you put the cleaver vertically on the cake, you put a thick layer on the side, you put the cleaver at 11 o'clock of the cake, you have a point of 0.2 centimeters off the counter, you have a soft turn on the left hand and you wipe the side

21

Creaming up to a hard bubble

22

Take the right amount of cream and add some color to green cream

23

The cream is in the bouquet, cut a little bit and squeeze a strip on the cake

24

It's like a garb

25

Move the cake on the cake mat and squeeze the bouquet on the bottom of the cake

26

And then we'll decorate the butterflies and the little stars with sugar rolls on the cake, and we'll light the silver bean, and we'll make the Christmas ring cake

note: one, the formula uses gold-drilled cream, which needs to be unfrozen to the liquid, and then the electric omelet is slowly twitched at the lowest speed, so the cream is very smooth, so don't worry, and the fine cream is the best cake you can make. 2 animal cream, which is very easy to decorate, and which is more difficult to beat, is not very suitable for complex bouquets, lassing, wrapping and simple bouquets. in addition, at the time of the discharge of the animal cream, 10 g of fine sugar is required for every 100 ml of cream, the amount of which can be adjusted to the individual taste. 3 animal butter is required to freeze the cream more than 12 hours in advance at the time of the break, and then slowly with an electric omelet, and if necessary, in an ice water basin. animal cream is very easy to melt, so a good cake is better to eat as soon as possible