Decorated cake: rotating rose

Overview

I was asked to make two decorations at the last minute, and it suddenly became urgent. Get up early and bake the cake, and then start decorating it when you get home from get off work. I am too lazy to think carefully in the short time. Making roses with rose lips seems to take up time. The most important thing is that if I make a mistake, it will be too much. Suddenly I remembered that I had seen a spiral rose squeezed with a flower mouth somewhere, and that was it! Are you giving it as a gift? After all, there are two flowers, right? Pull out the spiral tined mouth and hope it's OK.

Tags

• baking
• children
• birthday
• 8 inch chiffon cake
• pigments
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Smooth the top of the cake and cut it in half crosswise

   

3. 3 Whip the cream and sugar into a cocktail shape

   

4. 4 Place a piece of cake and spread the filling cream

   

5. 5 Put another piece on top and wipe the surface

   

6. 6 Smooth the top and sides

   

7. 7 Use a pointed tip to make a shell pattern on the bottom edge

   

8. 8 Then squeeze an S shape on the top edge and straddle it on the top edge and side

   

9. 9 Crowded in a circle

   

10. 10 Mix red cream and use a spiral-tipped nozzle to squeeze out large and small rosettes on the top

    

11. 11 Also squeeze a circle on the side, with equal spacing

    

12. 12 Turn up the red cream and write in the blank space

    

13. 13 Make small dots at the intersection of the S-shape on the edges

    

14. 14 Also dot the center of the shell pattern with dots

    

15. 15 Mix green cream and squeeze out small leaves in the gaps between the roses

    

16. 16 The roses on the side also squeeze two leaves each

    

17. 17 Use a thin pasting bag to squeeze the vines and fill in the empty spaces

    

18. 18 The side roses are also squeezed onto the stems with green.