Butter cream cake
By VicentaLakin
It took all day to make the cake, and the light went out at night, and the next day it was taken off, and then the next winter it was snowed, and the next day it was snowed, and then the next day it was a day when the light cream was shrunk. The bouquet should be surrounded by another circle of flowers, afraid to fall and try. Practice the hand, hoping to do better in the future。
Recipe Recommendations
- low powder 200 grams
- eggs of 6
- sugar 180 grams
- butter 50 grams
- milk 80 grams
- light cream 400 grams
- powdered sugar 40 grams
- pigment appropriate amount
- sweetening
- baking
- a day
- ordinary
Steps for Butter cream cake
1
Butter 100 grams of cetine room softening。
2
Add sugar powdered to fine smooth。
3
In part, 150 grams of light cream is evenly mixed。
4
Make flowers of all colours with well-prepared cream, and freeze them. The rest of the cream is turned to green。
5
The whole egg is put in a water-free and oil-free basin, with sugar。
6
Milk and butter melt。
7
All the eggs with an eggbeater。
8
Sift flour in。
9
Scratch both flour and egg paste。
10
Take two or three spoons of paste and mix it in milk butter。
11
Scratch it evenly into the paste。
12
Put it in a pre-heated oven, 150 degrees and 50 minutes。
13
You'll get the cake dryed out。
14
Light cream with 40 grams of sugar。
15
A piece of cake with a layer of cream can be put in the fruit。
16
The cake is coded to the right height, and the top one cuts in an arc, with a cream on its side。
17
Add the rest of the cream to the green color and turn it into a very shallow green. Squeezing out the buds on the side of the cake while putting a thin layer of green cream on the top
18
Put the nice flowers on the top of the cake。
19
With green cream, the leaves come out。