Can anyone tell me how those flowers on the cake are made and what ingredients they are made of?

Summary. Dear, hello, what is the material of the decorative flowers on the cake, margarine· Fruit paste Lemon · Orange · Cantaloupe · Strawberry · Chocolate · Lychee · Blueberry · Chocolate · Lemon· Cantaloupe · Strawberry · bittersweet · white · black · Chocolate ointment · Coloring · · Paste · Crown hat, flower paper mat, birthday card.

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Hello. Dear, hello, what is the material of the decorative flowers on the cake, vegetable butter· Fruit paste Lemon · Orange · Cantaloupe · Strawberry · Chocolate · Lychee Blueberry · Chocolate Lemon· Cantaloupe, strawberry, bittersweet, white, black Chocolate ointment and coloring Puree, water Canned fruit Pineapple, yellow peach, orange, strawberry, pear Cherry Red, Green, Yellow, Orange, Black Cherry Peach Pie· Seasonal fresh fruits, cocoa powder, green tea powder, color needles, powdered sugar, piping dates, lemon filling, packaging boxes, ribbons, dinner plates· Candle Resistance, Crown Chang refers to the blue hat, flower paper mat, birthday card.

I hope the above is helpful to you If you are satisfied with me, please give a thumbs up Cake decoration flowers, and fragrances, like soap why.

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Carnation flowers, very fragrant, like soap why.

Hello dear at that time cream.

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Hello dear, at that time margarine he could make many kinds.

Are you saying that the fake flowers on the cake are also made of vegetable oil? Why is it fragrant.

Hello dear, yes. Margarine is already very fragrant.

Preparation materials: a 6-inch cake base, 220 grams of whipping cream, 1 red and green pigment for delicious food, 2 piping receptacles, and an appropriate amount of silver bead sugar.

Here's how to make the flowers on the cream cake:

1. Put the prepared 6-inch cake embryo on the cake turntable, and put a paper tray underneath.

2. Pour the whipping cream into a stainless steel basin, put a stainless steel basin with ice water underneath, and beat the whipping cream until it is hard foaming.

3. Use a spatula to take an appropriate amount of whipping cream and evenly spread it on the cake base.

4. Take the toothed piping nozzle and put it on the piping bag, take an appropriate amount of cream and put it into the piping bag, squeeze it on the surface of the cake and around it for decoration.

5. Take the oblique piping nozzle to make roses and decorative edges, in order to make the color better, take the red food coloring drops in part of the light cream and stir evenly and then put it into the piping bag with the piping nozzle, take a piping tray and put it on the piping nozzle, make more than two roses according to the rose technique, and place the roses on the cake with the piping receptacle.

6. Take the round mouth piping nozzle to make the leaves and decorative edges, take the green food coloring drops on part of the whipping cream and stir evenly and put it into the piping bag with the piping nozzle, and squeeze out the leaves and decorative edges on the cake according to your own creativity.

7. Take an appropriate amount of silver bead sugar and sprinkle it on the surface of Xunhu cake.

Extrusion with piping bag and piping nozzle, different nozzles and extrusion techniques can be extruded out of different shapes, flower nozzles are generally two or three yuan a, self-framing is very interesting, but I always frame badly, hehe!

Whipping cream caster sugar, put it in a waterless and oil-free container and beat it (if the room temperature is high, put ice cubes or ice water under the container), beat until the container is turned upside down, and the cream in the container shows no signs of flowing, which means that it is beaten. At the very least, you must have a piping bag and a piping mouth, and there is no skill, just practice. You also need a decoring table and spatula to decorate a cake After all, a cake embryo can't just squeeze a few flowers, right?

I practiced butter before I started piping

If you want to start a business quickly. It is recommended to study at a professional training institution.

Plum blossoms, peaches, peonies, begonias, magnolias, wooden pens, bauhinia, forsythia, golden bells, lilacs, wisteria, spring azaleas, pomegranate flowers, smiling flowers, white orchids, jasmine, gardenias, osmanthus, jasmine, hibiscus, plum, tooth-free red, silver bud willow, camellia, spring.

Ingredients: 100g cake flour, 3 eggs, 75g sugar;

Excipients: 25g vegetable oil

Flower cake. In an oil-free and water-free container, beat 3 eggs and 75g sugar;

Another oil-free and waterless container, weigh the flour;

Egg basin, sit in a pot of cold water, while heating, stir well with a manual whisk;

When the water in the pot is hot, turn off the heat;

Use an electric whisk to beat the egg mixture at medium speed until there are scratches on the surface of the egg liquid, which is not easy to disappear;

Sift in the flour 2-3 times, stir from the bottom to the top, no dry powder state, and then sieve in the flour;

After the flour is completely sieved, stir until there is no dry powder;

Take a small amount of egg paste and mix well with vegetable oil;

Then pour a small amount of egg batter into a large basin and continue to mix;

Prepare a baking tray without oil and water, and if the baking tray is to be sticky, it should be lined with a layer of tin foil;

Pour the batter into the baking tray and shake it firmly a few times to shake off the air bubbles on the surface;

Preheat the oven to 180 degrees, place the baking tray in the middle of the oven and heat it for 15-20 minutes;

After baking, take out the cake and let it cool, and press it out into the desired shape with a mold.

You can eat it!

Ingredients: 100g cake flour, 3 eggs, 75g sugar;

Excipients: 25g vegetable oil

Flower cake. In an oil-free and water-free container, beat 3 eggs and 75g sugar;

Another oil-free and waterless container, weigh the flour;

Egg basin, sit in a pot of cold water, while heating, stir well with a manual whisk;

When the water in the pot is hot, turn off the heat;

Use an electric whisk to beat the egg mixture at medium speed until there are scratches on the surface of the egg liquid, which is not easy to disappear;

Sift in the flour 2-3 times, stir from the bottom to the top, no dry powder state, and then sieve in the flour;

After the flour is completely sieved, stir until there is no dry powder;

Take a small amount of egg paste and mix well with vegetable oil;

Then pour a small amount of egg batter into a large basin and continue to mix;

Prepare a baking tray without oil and water, and if the baking tray is to be sticky, it should be lined with a layer of tin foil;

Pour the batter into the baking tray and shake it firmly a few times to shake off the air bubbles on the surface;

Preheat the oven to 180 degrees, place the baking tray in the middle of the oven and heat it for 15-20 minutes;

After baking, take out the cake and let it cool, and press it out into the desired shape with a mold.

You can eat it!