Roses symbolize love, whether they are yellow roses, pink roses, red roses, or roses of other colors, and different colors are said to represent different stages and meanings of love.Today I made a special rose bouquet cake, not only because I love roses, but mainly because I saw the cake at the annual food contest in the United States.So take a break and learn how to do it.If your relatives can see this, then I wish you, the single one, to find your other half soon, to have sweet love, and I wish your married relatives to be sweet and sweet, to share the love chapter with your lover.This cake is divided into three parts: A the making of the sponge cake body, B the making of the cream rose flower, C the clamping of the dough and the decoration.

WHAT YOU NEED

Ingredients

A 180 grams of cake powder
A six eggs
A white sugar 120 grams
A 50 grams of butter
A 80 grams of milk
B 100 grams of butter
B sugar powder 40 grams
B 150 grams of cream
B moderate intake of food dyes
C 400 grams of cream
C white sugar 40 grams
Moderate amount of C

How TO MADE Sponge cake with rose petals

Steps 1 to 4

1. The cake is ready.

2. 6 eggs in an oil-free bowl with 120 grams of white sugar

3. The eggs are laid at low speed and then at medium speed, the volume swells, the color turns white, the egg juice becomes sticky, the egg juice is not easy to disappear.

4. Pre-melt the buttermilk in the same bowl, waterproof, and dry to hand temperature for use.

Steps 5 to 8

5. The first part of the flour is mixed evenly with the egg yolk and then the second part is mixed with the flour.

6. The flour is all mixed with the egg yolk.

7. Use a knife to scrape the dough into the butter and milk mixture and mix evenly.

8. Pour the mixture back into the dough in the bowl.

Steps 9 to 12

9. Stir into a shiny, delicate cake paste, be careful to stir gently and quickly, do not stir in random circles

10. Pour the cake paste into two 6-inch live-bottom cake molds, shake lightly, and shake out the excess bubbles.

11. In the middle layer of the preheated oven, 150 degrees, about 50 minutes, if the surface is too heavy, add a layer of tin paper

12. After baking, lightly shake, shake out the excess heat in the cake body, and turn it upside down to dry naturally on the drying rack.

Steps 13 to 16

13. Cream flower material is ready

14. Butter is added to the sugar powder, spread evenly with an electric egg beater, and added to the light cream three times.

15. Cream is bulky, slightly light in color, and delicate in texture

16. Take the right amount of cream and put it in a flower-shaped bag and make a rose-shaped flower (I'm not going to go into specifics here, but you can refer to my previous article or find a video tutorial)

Steps 17 to 20

17. Add a moderate amount of red pigment to the remaining cream to make it pink.

18. Cream is separated into rose petals of different colors, placed in an oven, covered with a preservative film, refrigerated and used after hardening

19. Remove two 6-inch sponge cakes from the mold

20. Each one is cut into two equal parts, and I actually only use three pieces, which is the size of a half cake, and the cake that comes out of this has a certain height, and it's more beautiful.

Steps 21 to 24

21. Put the cream, which has been refrigerated for more than 10 hours, in a bowl and add white sugar.

22. It can be used with an electric egg breaker at low speed, with obvious patterns, and with little movement.

23. Take a cake and put it on the plate.

24. Three layers of cake are arranged in the order of one layer of cream and one layer of cake.

Steps 25 to 28

25. Evenly apply the cream to the outer and upper layers

26. Drip the remaining whipped cream into a few drops of green dye and spread evenly.

27. Take a round bouquet of flowers and put it in a bag, and put the right amount of green cream in the bag, and draw a line around the cake, from the bottom to the top, like a rose petal.

28. Add a layer of green cream on top, and place the frozen hardened roses on top at will.

Steps 29 to 32

29. Take a bouquet of flowers and put it in a bouquet bag, put green cream in a bag, and squeeze the flowers out of the spaces and edges of the flowers.

30. It's more like a bunch of roses tied together with a ribbon.

31. It looks good.

Handy cooking tips

　　1.It is easy to heat the cream, it can be air-conditioned, it can be operated in a low-temperature environment; it can also be dispensed in small quantities in stages, when the cream is poured, it can be refrigerated in the refrigerator, it can be removed before use, it can also prevent melting; 2.Because the surroundings and the surface need to be decorated, so there is no need to worry about whether the surface is smooth; 3.The ribbon plays a decorative role, so that the whole cake looks more like a bouquet, if you do not like it, you can not do it.