Cocoa decorated birthday cake made by a novice

Overview

This cake was made for my mother's birthday a few days ago. My husband said that it is the most beautiful cake I have ever made today. However, due to the rush after making, lighting, photography skills and other reasons, the photos taken are much inferior to the original cake. Post it and keep it as a souvenir! I rarely use coloring in the decoration process, and this time it is the same. I used cocoa powder and added it to the light cream to slightly adjust the color. After eating it, the cream has a chocolate aroma, which is good. It seems that I can use it often in the future.

Tags

• baking
• ice products
• 8 inch chiffon
• canned yellow peach
• cocoa powder
• evaporated milk
• raisins
• sugar

Ingredients

Steps

1. 1 Prepare an eight-inch chiffon, light cream, canned yellow peaches, and soaked raisins.

   

2. 2 Whip light cream with sugar.

   

3. 3 Cut the chiffon cake in half, spread with whipped cream, and sprinkle with a layer of raisins.

   

4. 4 Close the other slice of cake and spread a thin layer of buttercream on it.

   

5. 5 Use a large cookie nozzle to draw a U-shaped pattern, and squeeze a small flower on the interface. Decorate flowers in a U shape around the outside of the cake

   

6. 6 Add a little cocoa powder to the remaining whipped cream and mix well.

   

7. 7 Then decorate the top and sides of the cake with cocoa butter flowers.

   

8. 8 Arrange chopped canned yellow peach meat in a heart shape in the middle of the cake, and frame the outside with cocoa butter. And decorate with silver beads.