Christmas photo cake

1

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

2

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

3

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

4

It's a smooth cake using the stratification

5

The jar filters the canned water early

6

One of the cakes was put on the table, put a layer of cream on the surface, then put cream on the one-time bag, cut a little mouth, squeeze a circle and give the cake a whole height

7

Then put the berries in the circle

8

Repeat, until the last piece of cake is covered, and the cream is put on a thick layer of surface

9

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

10

Put the sugar sheet in print, print out the photo, wait two minutes until the surface color is fully dried

11

Cut the size of the sugar cake

12

And then put the sugar paper on the edge of the table, look for a corner to grab the plastic piece and pull it down and rip the whole piece of sugar paper down like this. Come down

13

Get ready to flatten the cake, cover the sugar paper on the surface and gently lift it from one direction to the other to prevent the air between the sugar paper and the cream

14

Creaming up to a hard bubble

15

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

16

The cream is packed in a bag with a little cookies, squeezing around a picture of the cake

17

Move the cake onto the cake mat, then squeeze the little star around the side of the cake, and a circle of shells at the bottom

18

It's a nice, simple cream 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. 4 the photographs are made of sugar paper and pigments are edible pigments that can be easily eaten