Birthday cream fruit cake

1

This is a twilight cake made with a 6.6 inch model. The egg looks a little short of fresh, so when it's retweeted, it's still a little convulsive, and, uh, whatever

2

Formally, it should be divided into two pieces with a cake knife, and I only had a short handled bread knife, so I cut it in half, to be precise, I saw it in two. The bread knife has sawn teeth. You can't cut it. It's quite a proper description. Make sure you cut off the surface, both sides of the shell。

3

Someone's got mango cake. This one's going to the supermarket. There's no time. Others have strawberry cakes, this season, strawberry woodbirds, so they're birds. Open the fridge and have a bottle of walnuts。

4

Take the first wind, touch the cream. When the cream is frozen, it is distributed with an egg-cutting device. By the way, I just bought cream the other day in Medellín, when I had it in my hand, when I had it in my hand, and I had it in my hand, and I had it in my hand, and I had it in my hand for a long time, and I decided to use it, and if I had used it, it wouldn't have melted so fast. As the online teachers asked, I opened the air conditioner and sat in the living room and started making cake

5

The first twirling the cream with the cucumbers. By the way, did you find out I didn't have any cake paper and boxes? The Chinese people are creative

6

and then i'm gonna touch a piece of cream, and i'm gonna put a second piece of cake, and i'm gonna repeat what i just did

7

He flipped his mouth at home and put on his bag, like the master of the house, Fula, a couple of butter flowers. But this light cream, when I touched the bag, it melted, so all the bouquets I made were crooked

8

Peach, slices, styling

9

Keep the fruits running

10

okay, that's the end of it. that's the end of it。

11

A LOMO STYLE

12

Cut, um, the old man's still a fool. This six-inch cream cake is exactly six bucks. You're good guys. Although it looks complicated, it's simple. Next month someone's birthday is ready to challenge Tiramisu! Goodbye, everyone

1, Chiffon cake is the best choice for a cream cake base, but... I emphasize that "eggs" are key. You must use fresh eggs, ensure the perfect separation of yolks and whites, and control the ratios of oil, milk, and flour. Only then can you bake a chiffon cake that doesn't shrink, collapse, or pull in at the waist, with a rich and fine texture. Mine was a 60-point effort; it pulled in at the waist, and there were lumps inside. 2, Regarding the piping cream: cake shops all use vegetable cream. That stuff is a great invention by the Chinese; it is synthetic and has nothing to do with milk, oil, or dairy cows. But its advantages are that it is stable, easy to whip, white in color, has a good texture, and isn't greasy. Dairy cream is healthy, but it makes you fat; it is expensive, hard to whip, tastes greasier, and has a yellowish tint. If you don't do this often, just use vegetable cream. I used Nestle this time, and there is a bottle of imported Carlo, 1L; I will try that next time. 3, As the first time in my life... cough cough~ yes, the first time making a cake. I found that if you have ever learned masonry, you would definitely be good at this. At that moment, I realized I wasn't making a cake; it seemed like I was plastering a wall during a home renovation...