Delicious food blooms like a flower-----rose cake

Overview

I haven’t decorated flowers for a long time, and I feel so unfamiliar. The roses I squeeze out are always unsatisfactory, and the surface is not smooth enough. I really hope that one day I can decorate the cake embryos as I like without fear of looking ugly. It’s really annoying to see watermarks on food, but unfortunately there are too many people who steal pictures casually. It’s really heartbreaking to see the pictures and words that you have worked so hard to create being stolen by others.

Tags

• cake
• cake flour
• corn oil
• egg
• sugar
• milk

Ingredients

Steps

1. 1 Let’s make the cake embryo first, beat the egg whites and sugar until stiff peaks form.

   

2. 2 Add sugar to egg yolks and beat evenly, add oil and beat evenly.

   

3. 3 Add milk and mix well.

   

4. 4 Sift in the flour and mix well.

   

5. 5 Fold the egg whites into the egg yolk paste in three batches.

   

6. 6 Pour into molds and bake in oven.

   

7. 7 Divide the baked cake into three or two slices.

   

8. 8 Whip light cream with powdered sugar, spread cream on one piece of cake, add fruit, and put another piece of cake on top.

   

9. 9 Spread evenly throughout the cake.

   

10. 10 First, use a round hole-shaped nozzle to squeeze out the buttercream into a fat triangle.

    

11. 11 Use the rose nozzle to squeeze out the petals one by one.

    

12. 12 Store the squeezed roses in the refrigerator for later use.

    

13. 13 Now let’s make the buttercream. After softening the butter, whip it until smooth.

    

14. 14 Add raw material A to the pot, heat over low heat, stir while heating, heat to 80 degrees and turn off the heat.

    

15. 15 Place the pot in cold water to cool down.

    

16. 16 After it cools, add it to the butter in batches and beat evenly. The buttercream frosting is ready, put the buttercream frosting into a piping bag, squeeze out the roses and place them on the cake.