Roses with sponge cakes
By VicentaLakin
Roses symbolize love, be it yellow, pink, red, or any other colour, and are said to represent different stages and meanings of love. It's not just rose-belt cakes that are made today, but it's because it's so amazing to see the food and warmth of Sunny at the annual food contest. So let's learn to do it. If I can see it, I also wish that you, who are single, can find your own half early, have a sweet love, and that you, who are married, can have a sweet love chapter with your loved ones. The cake is divided into three parts: the making of a sponge cake, the making of B creamed roses, the c-carb, lacerations and decorations。
Recipe Recommendations
- cake mix 180 grams
- eggs of 6
- white sugar 120 grams
- butter 50 grams
- milk 80 grams
- powdered sugar 40 grams
- light cream 150 grams
- food coloring appropriate amount
- pigment appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Roses with sponge cakes
1
Get the cake material ready
2
Six eggs in an oil-free basin, 120 grams of sugar
3
Putting an electric omelet on a low-speed and medium-speed egg, large-sized, white-coloured, sticky egg fluids, lifting an omelet eight words, and the egg fluids are not easily lost
4
The butter and milk are brought into the basin in advance, melted from the water and dryed to the cold
5
Sifting in two pieces of cake powder, first the first part of flour is evened with the egg paste, then the second
6
All the flour is mixed with egg paste
7
Scratch three shovels into the butter milk mixture, evenly mixed
8
Put the mixed paste back in the tub. Medium
9
Scrambling into a luminous cake paste
10
Pumping the cake into two six-inch living cake molds
11
In the middle of a pre-heated oven, 150 degrees, 50 minutes, plus a layer of tin if the surface is too colored. Paper
12
When the oven comes out, it shakes a little bit of the heat in the cake, and it's stuck on the hanger and it's cold and it's gone
13
Get the creamed flowers ready. Okay
14
Butter goes to sugar powder, and when it's evenly distributed with an electric omelet, it's added to the cream three times
15
Butter cream expands, it's light, it's delicate
16
Taking a proper amount of cream into a vernacular bag, making roses
17
In the remaining cream cream, add a proper amount of red color to make it pink
18
Make different colours of roses from cream, put them on the grill, cover them, freeze them and then use them again
19
Take off two six-inch sponge cakes
20
Each one cuts in two. I actually use only three pieces, a half-cake, and the cake comes up a certain height, and it's more beautiful
21
I'm going to put the light cream in the pot for more than 10 hours and add sugar
22
It's a low-speed shock with an electric omelet
23
Take a cake and put it on the plate
24
Three-storey cakes in the order of a cream cake
25
Put the cream on the outside and on the top
26
The rest of the cream drops in a few drops of green pigment, evenly
27
Take a round beak into the bag, take a proper amount of green cream into the bag, follow the cake around, pull the line from bottom to top, like a rose pole
28
Put a green cream on the top and put frozen and hard roses on the top
29
Take a flower-leaved mouth into the bag, green cream into the bag, and squeeze the leaves out of the emptiness and edge of the flower
30
Another ribbon to tie and decorate is more like a bunch of roses
31
It looks like itRoses with sponge cakes Make Tips
1. In hot weather, cream tends to melt easily; you can turn on the air conditioning to work in a cooler environment. Alternatively, you can whip the cream in smaller batches. When piping, cover the whipped cream with plastic wrap and refrigerate it, taking it out just before use to prevent melting.
2. Since you will be decorating the sides and top, there is no need to obsess over whether the surface is perfectly smooth.
3. The ribbon is purely for decoration, making the whole cake look more like a bouquet of flowers. If you don't like the look, you can simply omit it.