Double layer cream decorated cake

Overview

In the second half of every year, relatives and friends at home gather to celebrate birthdays. The cakes made in the past two days are also bigger than the last. The double-layered cake is decorated with Korean-style flowers to add an elegant and elegant feel.

Tags

• cream cake
• 6 inch chiffon cake
• 8 inch chiffon cake
• butter
• egg yolk
• food coloring
• ripe chestnut kernels
• whipping cream
• white sugar
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare two 6-inch and 8-inch chiffon cakes and cut them into 4 pieces with a serrated blade.

   

2. 2 Pour the light cream into a clean, water-free and oil-free basin. Put another basin of ice water under the basin.

   

3. 3 Whisk the light cream and caster sugar with a whisk at low speed until texture remains. Don't overdo it. Place the whipping cream in the refrigerator until ready.

   

4. 4 Make French buttercream frosting. Pour milk, whipping cream, egg yolks and sugar into a small pot.

   

5. 5 Stir evenly with your hands and heat over low heat to about 80 degrees. Small bubbles appear on the surface of the egg batter.

   

6. 6 Turn off the heat and place in cold water to cool.

   

7. 7 Soften butter, cut into small pieces, and beat with a whisk until slightly fluffy.

   

8. 8 Add the cooled custard to the butter in batches, beating each time to combine before adding the next batch.

   

9. 9 The whipped cream is fluffy and delicate.

   

10. 10 Take a small portion of the buttercream and put it into a clean container, and use a toothpick to pick out a little bit of coloring to adjust the color.

    

11. 11 Adjusted flesh pink color.

    

12. 12 A few more colors.

    

13. 13 Put the buttercream into a piping bag and install a Korean rose piping tip on the front.

    

14. 14 Place a small piece of oil paper on the decorating nail. Squeeze out the flower core first.

    

15. 15 Squeeze out the petals one by one.

    

16. 16 Make a little flower.

    

17. 17 Make flowers of all colors and put them in the refrigerator until ready. Save the green buttercream for the leaves.

    

18. 18 Take an 8-inch chiffon cake slice and spread it with cream.

    

19. 19 Sprinkle with some cooked chestnut kernels.

    

20. 20 Cover again with cream.

    

21. 21 Cover with another 8-inch cake slice.

    

22. 22 Apply some cream.

    

23. 23 Cover again with a 6-inch cake slice and spread with cream.

    

24. 24 Sprinkle cooked chestnuts and cover with cream.

    

25. 25 Cover with the last 6-inch cake slice.

    

26. 26 All cakes are buttered.

    

27. 27 Put the piping tip of the medium flower basket into a piping bag, and then fill it with butter.

    

28. 28 Pipe patterns on the sides of the cake.

    

29. 29 Also squeeze patterns on the top and middle.

    

30. 30 Decorate the cake with flowers of various colors.

    

31. 31 Fill the leaf nozzle with green buttercream and pipe out the leaves.

    

32. 32 Finished product

    

33. 33 Finished product

    

34. 34 Finished product

    

35. 35 Finished product

    

36. 36 Finished product

    

37. 37 Finished product

    

38. 38 Finished product