Princess Frozen Cake

1

Gypsy squeezed his hand in advance and put some blue color on his toothpick

2

Pull your hand to dry Pess and smooth the color. Smuggled dry Pess in thin

3

Put some water on the dolls

4

When it's stuck, minus the extra dry Pess

5

Use a quill to brush the princess's clothes with sugar and glue the silver

6

When it's sticky, pack the doll with tin paper

7

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

8

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

9

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

10

It's a smooth cake using the stratification

11

The jar filters the canned water early

12

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

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

14

Then put the berries in the circle

15

Cover a piece of cake

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Keep repeating the steps until the last piece of cake is covered

17

We'll put a thick layer of cream on the surface

18

Then, using a florist knife, turning the table around the right hand, putting the machete at 3 o'clock of the cake, cutting the tip above the centre of the cake, softly leveling the cake, then putting the machete vertically on the cake, thickly on the side, then putting the machete at 11 o'clock of the cake, cutting the edge to 0.2 centimeters from the table, gently turning the table with the left hand and leveling the side

19

Cake move to the cake mat

20

Light cream and a little colored to blue cream

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6 inches of twirl cake and 8 inches of sponge cake folded together, with butter in the middle

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I'll put the cream on the cake first

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Scratch the cake as an arc and a skirt

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Then put Barbie on the cake

25

Light blue cream in a bouquet, cut a small sip and squeeze the bean in the skirt and the dress interface. Beans

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When you're done with it, you'll paint it with a toothpick

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And then you put your little mouth on your skirt and squeeze your bean on both sides, and you split it up

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Squeeze around the back of the skirt

29

Then you paint a blue love

30

Decorate it with silver

31

Move the cake gently to the center of the 10-inch cake with a cleaver and squeeze the shell on the bottom of the skirt

32

Squeeze the line on the side of a 10-inch cake with the same little cookie mouth

33

The same larvae squeezed the bottom of 10 inches of cake

34

Then squeeze a star above each pull. Star

35

Retake a bouquet, put cream on it, cut a little sip, squeeze a pull around the cake

36

We'll do it with silver

caution 1: for details of the tweed cake formula, click (http://home.meishichina.com/recipe-163953.html),2 which uses gold-drive cream, which needs to be unfrozen to liquids, followed by a low-speed electric eggmaker, so that the cream is very smooth, so that the amount of sugar can be adjusted to the individual ' s taste. 3. animal butter needs to be colded more than 12 hours in advance, followed by a low-speed utilisation of the egg, so it is not possible to do simple twirl. also, every 100 ml of cream needs 10 g of sugar, so the amount of sugar can be adapted to the individual ' s taste. 4. animal butter needs to be colded more than 12 hours in advance, and then slowly hit the egg with electric tools, if necessary, and sits in the ice-water basin, so that it is easy to eat the cake。