Christmas naked cake
By VicentaLakin
How can you break a new guy who doesn't wear a flower, wears a bad face, doesn't have a good face? Look at this
Recipe Recommendations
- Six-inch Qifeng Cake one
- cream 300 grams
- strawberry of 20
- cherries of 6
- kiwifruit one
- Dragon fruit one
- blueberry of 30
- white granulated sugar 30 grams
- powdered sugar 5 grams
- sweetening
- skills
- an hour
- simple
Steps for Christmas naked cake
1
Wash the fruit early and dry it. Monkeys, Pyramid Chettin. Strawberry leaves a few big sides, the others are cut up, one to six. You can turn on the big picture
2
A few large strawberries, cut the tail of the strawberries, cut the head, and put them aside。
3
Cutting six inches of cake into three spare pieces。
4
The light cream comes with a few punches with an egg-beater and then with sugar。
5
Take a piece of cake and put it on the cake mat。
6
I'll put a cream on the cake, then I'll put the fruit around
7
Put an extra cream on the finished fruit. A second piece of cake is then put on, the cake is softly pressed with the hand, and then the cream, the fruit, the cream, in the order of the first layer. Then we put on the third layer of cake and put a cream on it。
8
The large part of the cut strawberries is put in the middle of the cake to make a body, with a little cream on the strawberry。
9
And then put the little strawberry on the cream, make the hat, squeeze a little cream on the hat, and decorate. And two black sesames for Santa's eyes. Or the little black dots of flamingo
10
If there's a florist, you can put flowers around the cake. You can skip this step
11
And a layer of fruit。
12
And finally, sifting sugar powder on the cake, creating a snowing scene. It's easy to get a naked cake and it's worth itChristmas naked cake Make Tips
To make whipping easier, place the bowl containing the cream in a bowl of ice water while whipping. Start the mixer on the 2nd or 3rd speed setting, then switch to the lowest setting once the cream becomes thick. Once it reaches a feather-like consistency, lift the whisk and check it every few strokes to avoid over-whipping and cream separation. The cream is ready when lifting the whisk leaves a small straight, standing peak.