Lily cake
By VicentaLakin
The lilies — pure, solemn and successful — have the meaning of a hundred years and the meaning of a deep blessing. Plumb: I like lilies very much, too, and I've been buying them for a long time and I've been too lazy to do it, so let's practice at home while it's raining today and it's someone's birthday cake. I can't put a few lilies on the cake, but I want to use the blue lilies at first, but I love the pink lilies
Recipe Recommendations
- Six-inch Qifeng Cake one
- light cream 350 grams
- soft white sugar 35 grams
- mango one
- powder pigment 1 drop
- yellow pigment 1 drop
- fermented butter 100 grams
- cream cheese 140 grams
- lemon appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Lily cake
1
Soften the butter room and put it in sugar。
2
It's an electric omelet。
3
Put in cream cheese。
4
Try to keep it tumbled。
5
Squeeze into fresh lemonade. It's good to continue to be smooth, but it's good to wear it
6
Take a portion of the cream and put it in a single drop of yellow and evenly mixed, and load it in herbs, as does pink。
7
Three different colours of cream have been loaded into herbs. I actually used two colors
8
Tin paper is cut into small pieces, and the shape is pressured out with a lilies。
9
Take half the lilies out。
10
Squeeze a flower through the clock with a leaf mouth until it's six to a flower, then squeeze out the core into the freezer with yellow cream, and come out and remove the tin paper from the decorations。
11
The tin paper has been removed and placed in a preservation box in the freezer reserve。
12
A mango to Pichettin。
13
Put sugar in the light cream and pass it to the lasagna。
14
Cake cut in three。
15
Take a piece of cake。
16
Put the cream on, put the cream down。
17
Put the mangotin on。
18
Keep leveling。
19
盖上蛋糕片，再放奶油，芒果丁Keep leveling。
20
Cover the last piece of cake and wipe it all out。
21
Draw lines with toothpicks, just a lap with cream cream on the toothpicks。
22
Put the lilies on。
23
Just decorate it。Lily cake Make Tips
The oil is as fermented as much as possible and tastes better than normal butter. Butter selects as light a colour as possible, so that cream cream is white and later decorative is easier. The amount of lemonade can be adjusted to its own taste, the more sour it is, the less sweet it is, the more fresh lemon it is, the better it is. The cream is softer when you squeeze lily, the leaves are broken, the cores are hard to feel. The lilies are removed from tin paper immediately after the freezer, or they are easily soft enough to remove or break leaves。