[Rectangular plastering]---Compulsory course for cream cakes

Overview

Many baking friends say that wiping the dough at a right angle is a flaw. People often leave messages asking me how to baste the dough. In fact, this is really not something that can be explained clearly in a few words. It requires a step-by-step approach. A few days ago, a mother from the same city came to take a cream cake class. I saw that she did a good job of smearing the cake on the first day, so when she made the transfer cake the next day, I specially took a photo of her smearing process. I hope that using pictures and text can express it in more detail, but it can also be helpful to friends who don't know how to smear the cake.

Tags

• baking
• good looks
• children
• afternoon tea
• birthday
• chiffon
• fresh custard
• fruit
• whipping cream
• fine sugar
• honey beans

Ingredients

Steps

1. 1 Prepare a six-inch chiffon.

   

2. 2 Use a cake slicer to divide into 3 equal slices.

   

3. 3 It is best to divide the cake slices into equal thicknesses.

   

4. 4 Beat the light cream with caster sugar.

   

5. 5 Take the first piece of cake and spread a layer of cream evenly. This layer of cream does not need to be spread evenly, as long as it can cover the cake piece.

   

6. 6 Put some fruits on top.

   

7. 7 Continue to apply a layer of cream.

   

8. 8 Cover with the second cake slice and turn the turntable to see if it is aligned correctly.

   

9. 9 Spread a layer of cream, then add an appropriate amount of honey beans and fresh custard. (I am also happy to continue using fruits, just a personal preference)

   

10. 10 Apply a layer of cream.

    

11. 11 Cover the third piece of cake and turn the turntable similarly to see if it is aligned accurately.

    

12. 12 Put some cream on top of the cake.

    

13. 13 Hold the spatula in your right hand and turn the turntable with your left hand. Cooperate with each other to spread the cream to an area slightly larger than the surface of the cake.

    

14. 14 Use a spatula to smooth the buttercream around the edges so that the edges are higher than the middle.

    

15. 15 Continue smoothing the sides.

    

16. 16 Finally, use a spatula to smooth out the cream on the raised edges to create a perfect right angle. Here, every time you apply a knife, you must wipe the spatula clean.

    

17. 17 Finished product pictures