Basic skills of cake decoration

1. Bake first 1 round cake. Qifeng cake is recommended (using cocoa powder instead of 30% flour in Qifeng cake can make chocolate-flavored cake; Use matcha powder instead of 8% flour to make a matcha-flavored cake.

2. After the baked cake is cooled and demoulded, cut off the uneven top, and then cut into three pieces horizontally (skilled children's shoes can be cut into three pieces directly, and unskilled children's shoes can be cut into three pieces with the help of toothpicks, refer to here) PS: The cake in the finished product picture is an 8-inch Qifeng cake blank with animal fresh cream added. The cake shown in the flowchart is a 6-inch sponge cake blank. Considering the hot weather, in order to make the demonstration process clear, the fresh cream in the flow chart is vegetable fat cream.

3. Two indispensable tools for decoration: decoration turntable and spatula. The posture of holding the spatula is as shown in the figure: the index finger is placed in the middle of the spatula surface, the thumb holds the joint between the spatula and the handle, and the other fingers hold the handle from the other side.

4. Take 1 cake and put it on the decorating turntable. Pick some whipped cream with a spatula and put it in the center of the cake.

5. Shake the spatula with your wrist and turn the flower mounting table so that the whipped cream can be evenly spread on the cake slice (as long as it is as uniform as possible, there is no need to smooth it at this time).

6. Put some fruit on the whipped cream as a sandwich. (The picture shows the canned blueberry drained. The fruit in the interlayer can be selected according to your own preferences. Because many fresh fruits are easy to produce moisture as interlayer, it is recommended to use canned fruits to drain the sugar water. Yellow peach, strawberry, cherry, etc. Both are good choices. Large pieces of fruit need to be chopped first.

7. Add some whipped cream.

8. Turn the flower table and evenly spread the whipped cream.

9. Put the second piece of cake.

10. Repeat the process of putting whipped cream-fruit-whipped cream.

1 1. In the process of applying whipped cream, if extra whipped cream is squeezed out of the cake, scrape it off with a scraper.

12. Put the last piece of cake (it is recommended to leave the cake piece originally at the bottom to the end, and make the bottom side even and smooth).

13. At this point, the "lining project" of the cake is all over, and the next most important "face project" is how to spread the whipped cream on the cake surface smoothly.

14. Put the whipped cream in the center of the top of the cake (put more). Hold the spatula, and the spatula forms an included angle of 45 with the cake plane. Shake your wrist, make the tongue depressor shake left and right, and rotate the flower table.

15. While shaking your wrist, consciously reduce the angle between the spatula and the cake plane, and the whipped cream will gradually become smooth.

16. When the included angle between spatula and cake plane is reduced to 0, that is, when spatula is flush with cake plane, the cake surface becomes smooth. Excess whipped cream will be squeezed out of the cake, as shown in the picture.

17. Then smooth the outside of the cake. Place spatula at 1/2 of the cake thickness from top to bottom (that is, the position of spatula in the figure). Similarly, while shaking the wrist to make the spatula shake left and right, rotate the flower installation table.

18. After the upper part of the side is flattened, slowly probe the spatula downward.

19. While rotating the flower table, shake your wrist, press down the tongue depressor, and gradually smooth the lower side. If there is not enough fresh cream in the process of wiping, you can pick more from the basin with a spatula and put it on the side to make up.

20. The side is completely smooth, and at this time, the tongue depressor is lowered to the point where it can touch the desktop.

2 1. Finally, only the top finishing work is left. At present, the uneven whipped cream is only the upper part of the picture. Stick the spatula on the top surface and smooth it in the direction of the arrow in the figure. Wipe the action should be simple and neat, not sloppily.

22. Continue to smooth in another direction.

23. Repeat the action until all the whipped cream on the high side is smoothed. All right, you're done!

24. Next, you can freely play according to your own creativity and put all kinds of fruits on the cake! However, in order to make the cake more beautiful, we can continue to make some small decorations. Taking the finished product drawing as an example, in order to make the horizontal stripe effect on the cake surface of the finished product drawing, a small tool: sawtooth scraper is needed.

25. Stick a serrated scraper on one side of the cake and add whipped cream.

26. Turn the flower table and horizontal stripes will appear. Rotating the flower stand should be smooth, preferably in one go, so that the stripes will be smooth.

27. Put the whipped cream into the piping bag and choose the small round hole piping mouth.

28. Squeeze a small ball at the top of the cake. Stick a circle of almond slices on the bottom of the cake side. Finally, put all kinds of fruits on it according to your own creativity, and the beautiful decorative cake will be ready!

29. Finally. Some suggestions about fruit. In principle, you can choose any fruit decorated on the surface of the cake you like. But pay attention to:

1, don't choose fruits that change color easily after cutting, such as apples and peaches, or they will be unsightly after changing color.

2. Try to choose fruits with rich colors, and all colors are not monotonous.

Seasonal fruit is the best choice. Especially in the season when strawberries and cherries appear. These two kinds of fruits have a good effect on decorating cakes.

4, in order to make the fruit surface have a bright effect, you can brush a layer of mirror pectin.

5. Fruits for finished cakes: peeled kiwi fruit, diced watermelon, sliced plums, whole cans of blueberries, and sliced mango. Put a few small diced watermelons behind the mango and you can stand up.

skill

1. In order to make everyone see it more clearly, many steps have been made in the step diagram, but the actual operation is not so complicated. You can become proficient by doing more hands-on exercises. Yes, the only way to achieve proficiency is to practice more.

2. Pay attention to the action of spatula when leveling the surface, and shake your wrist to make spatula shake left and right. Shake your wrist. Oh, don't shake your arm!

3. The final trimming of the top surface should be stable, and each spatula should be completed at one time. Finally, it doesn't matter if there are some small flaws on the top. As soon as you put the fruit on it, it will cover everything.

4. How to move the cake from the mounting table to the cake box? The simplest method: insert the cake horizontally from the bottom with two kitchen knives, lift the cake, put it in the cake box, and then take the kitchen knives away. When the whipped cream on the surface of the cake is smooth, it can be moved to the cake box, where the steps of decorating the fruit can be completed.