A bouquet cake
By VicentaLakin
This cake is basically about sharing a nice box of cheese cream, which, in the words of the original wheat, is, "The cheese cream is more hygienic than the pastry cream, it is easier not to cook sugar, it is lighter to taste than the cream." Because the weather is a little hot, and some of the people who did say that the cheese cream is softer, I reduced a little light cream (twice, once minus 20 grams, once minus 40 grams) and then reduced the taste of 40 grams by a little bit harder and thinner than the room temperature of about 22 degrees down by 20 grams, so if the temperature is not high, it'll be 20 grams less or less, but the sense of 40 grams can be used on flowers that are not easy to fix, because it's a little tougher after cooling and can be applied flexibly. This cheese cream is made because my hands are warm and made with thin cotton gloves, otherwise the part held in my hands is easily fused. You can put it in the freezer for a while if you squeeze it with cheese cream. However, it cannot be frozen for too long, so that the oil is separated, so that the oil is separated, and it is okay that it is restored once again with an egg-beater. Butter is better fermented, lighter color, which favours the rear color。
Recipe Recommendations
- cupcakes several
- fermented butter 200 grams
- light cream
- cream cheese 100 grams
- lemon juice
- powdered sugar 55 grams
- sweetening
- skills
- several hours
- senior
Steps for A bouquet cake
1
The cream and cheese insulated water is softened, smoothed with a razor or with an egg-cutting machine。
2
Butter softens, with electric omelet to smooth。
3
Cream cheese is added to the butter at once and the egg-beater is used to achieve even mixing。
4
One-time sifted sugar powder, lemon juice, evenly。
5
The light cream is so hot that it can't be overheated that it can be evenly spread three times in butter cheese. It's a softer cheese cream. I'll put it in the freezer for a while。
6
Good cheese cream state。
7
Squeeze a little cheese cream with a rose mouth on the nail, almost cone.
8
Squeeze the flowers。
9
And then the petals came out in a circle from the inside. (Recommends to find relevant videos online)
10
Squeeze the five petals with a rose mouth, with a head down, with a small head up, about 45 degrees with the nails, and then tossing and then closing。
11
And then the clockwise squeezes five. And then the flowers。
12
The pyre squeezing is similar to the five petals, but the petals are much smaller。
13
Squeeze the daisies。
14
Squeeze on flowers。
15
All finished flowers are frozen or refrigerated and decorated in front of them. Finally, some cream was squeezed in the right place on the cake。
16
Put the flowers up and squeeze the little leaves with leaves
17
Done
18
Done
19
DoneA bouquet cake Make Tips
Tips: 1. If your palms are hot or the room temperature is high, you can wear thin cotton gloves. 2. If the cream cheese frosting gets too soft while piping, you can put it back in the refrigerator for a while and then continue. 3. Do not refrigerate for too long, or the fat and water will separate. If separation occurs, it doesn't matter; whisking it will restore it. 4. It is best to use cultured (fermented) butter with a lighter color, as it is more conducive to coloring later. 5. The suitable consistency of cream cheese frosting differs for different flower shapes; for example, for ordinary roses, a slightly firmer consistency is better; for five-petaled flowers, a slightly softer consistency is better. You can adjust and master this yourself. 6. The cream cheese must be beaten smooth and free of lumps to avoid clogging the piping tip. 7. The texture of reducing 40g of heavy cream is harder and greasier than reducing 20g after being left at room temperature overnight. Therefore, if the ambient temperature is not very high, it is recommended to reduce 20g or not reduce it at all. However, the texture of reducing 40g can be used for flowers that are difficult to hold their shape, as it becomes slightly harder after cooling, allowing for flexible application.