How to make buttercream frosting

Method:

1, start by baking an 8-inch chiffon cake.

2, split the cake flat into two pieces and set aside.

3, Whip the whipping cream with three tsp of cocoa powder.

4, Smear one cake slice with whipped whipped cream and sprinkle some honey beans or other.

5, Lay out the other cake slice and spread the whipped cream well. Hehehe, I didn't spread it too well, just ignore it. You don't have to be too flat on the surface, you'll have to squeeze the pattern later.

6, need to use the flower mouth.

7, put the whipped cream into the laminating tape, install the laminating nozzle (the one below), and then squeeze out the pattern, as shown in the picture.

8, Step 2, as shown.

9, step 3, as shown in the picture

10, step 4, as shown in the picture

11, and so on, until the whole cake surface is framed.

12, then use that eighteen-tooth flower nozzle to extrude flowers around the circle.

13, decorated with some cherries.

Flower basket cake ----

Share a beautiful cake framing

------------------------------------------------ flower basket cake -------------------------------------- ---------------

Ingredients: one 8-inch chiffon, 250ml of Nestle light cream, 20g of sugar

Filling: crumbled pudding, crushed almonds

Steps:

1: Remove the cake from the baking sheet after baking and invert it onto a baking sheet to cool.

2: Decorate the exterior with the light cream and strawberries used.

3: For the filling of the cake: pudding grains and almond grains.

4: Chill the light cream in the refrigerator for 12 hours, pour it into a clean container without oil or water, and add 20g of sugar.

5: Whip to stiff peaks and set aside.

6: Divide the cake in half. (I usually cut this before whipping the cream.)

7: Place the bottom piece of cake on a mat and spread a layer of cream on it.

8: Spread the pudding and almonds evenly.

9: Spread another layer of cream to cover the pudding and almonds.

10: Cover the top slice of cake and spread the top and all around with cream.

11: Put the remaining light cream into a piping bag fitted with a laminating nozzle, the one used for this is dramatically toothed. Starting from the edge, pull on a long strip first.

12: Cross over and pull on three smaller strips evenly and spaced apart.

13: Pull on a second long strip side by side with the first.

14: Pull on four smaller strips spaced apart from step 12.

15: Continue pulling on the third long strip.

16: Follow the first row of short strips and extend them back. Pull two more small strips on each end. It's really just crosswise vertical and horizontal framing, which should be easy to understand by looking at the picture.

17: Frame this surface in turn.

18: Frame the edges again in the same way.

19: Framed a circle of small flowers around the edge of the surface, and then depending on the amount of remaining buttercream, chose whether to frame the small flowers on the bottom edge of the cake densely or loosely; I framed 2 layers of small flowers on the bottom because I still had more left over.

20: Finally, garnish with creamy strawberries.

Poetry:

1: In fact, after framing, I think, this cake should be framed first on the edge, and then framed on the surface, because this technique is not very good at the edge of the operation, if you change to other framing, the edge can be framed last.

2: 8 storage chiffon with 250ml of cream, almost can not tolerate a little waste, so if you also choose this amount, must be careful.