Butter cake paste practice

Prepare food: 6 inches of twilight cake。

Get ready for the cream。

I used the light cream from the freezer, so I could get it out。

It's all right to send nine accomplishments, and the lifting of the electric eggbeater can see a small, straight triangle at the top. (If you don't feel hard enough, there's no way you can keep sending me, and it's gonna split up like tofu scum

Prepare the twig。

I made two six-inch twilight cakes for butter cake height, no slices in the middle. Just throw cream on a cake embryo。

Use a machete to take out the cream and take it back。

On the cream, you put curds on it。

Put the second cake cap on。

Throw the cream at the top of the cake

Take the cream out and take it back with a machete, and don't worry if it falls on the side of the cake。

When the top is roughly leveled, the cake is then buttered on the side。

The cleaver is standing straight on the side of the cake at 15 °C, turning the bouquet to level the cream。

We're going to use a machete to make up for the absence of cream cake。

And keep the plaster straight at the corner of 15°C and turn the bouquet flat (and, of course, you can wipe the face with a bank card, a steel plate, or a soft scratchboard, as you like and call it)。

Scratches are then used to level the face of the cake (right hand-held plaster and cake embryos are 45°C, the center position is received from the outer edge of the plaque with a knife, and from the centre, the professional saying is “one cut”. I'm sorry, did I miss the picture

The cream cake is done。