According to the different tastes and tastes of the cake, I will choose the most suitable cream cream for them. All the creams mentioned in the cream are my own repeated use, the result of the change will also say that some of the choices of the decorating mouth like Can be collected, um... will be continuously updated.
Red velvet cup cake I chose the basic cream cheese cream for it (see recipe) 1. Cream cheese, unsalted butter soften in advance (not to melt), softening is that you can easily press it with a squeegee; 2 Softened cream cheese, unsalted butter, add powdered sugar, fluffy with electric egg beater, mix evenly; 3. Continue to add light cream and lemon juice and continue to use electric egg beater. The surface texture is clear and the texture is light and thick. 4. Put the good cheese cream into the silk flower bag. The picture is wilton 1M flower mouth. When it is hot, you can put it in the refrigerator for a while. If the cheese cream is a little hard, it will be easier to get a clear pattern on the edge, but please Be careful not to put it too long. If it is too hard, it will not be easy to squeeze out.
Wilton 1M decorating mouth is large
The shape of the six-pointed star, the figure that makes the rotation rise is very good.
Classical chocolate cake I chose black chocolate cream for this paper cup (to participate in the formula) 1. Cream cheese, unsalted butter soften in advance (not to melt), softening is that you can easily press it with a rubber squeegee; 2. The dark chocolate is placed in a water-free container, heated to melt with water, and mixed with a spatula until it is satin-like and cooled for use. ⚠️ If the cooling time is too long, or the temperature will be too low, the chocolate will solidify. At this time, it needs to be melted by water. In short, it needs liquid dark chocolate. 3. Softened cream cheese, unsalted butter, add sugar powder. Use a electric egg beater to fluffy and mix evenly; 4. Continue to add whipped cream and liquid-cooled dark chocolate and continue to use an electric egg beater. The surface texture is clear and the texture is light and thick. 5. Put the good cheese cream into the silk flower bag. The wilton 4B flower mouth is used on the picture. Similarly, when it's hot, you can put it in the refrigerator for a while. If the cheese cream is a little harder, it will be easier to get a clear pattern on the edge.
The wilton 4B has a large mouth and a pointed tooth.
Also the base cream cheese cream used in the flower mouth is wilton 2A
2A is the largest diameter flower mouth, can also be used as finger biscuits, macarons
Light cream, scented mouth: Santa Ana
St. Anna's mouth: suitable for cream or creamy cream, the smooth lines are particularly beautiful.
Whipped cream with pigmented hair garland: wilton 2D
2D is great for 裱 roses
Rainbow Cup Cake I chose a more refreshing whipping cream. The production steps are as follows: 1. The butter is softened at room temperature, and the light cream is warmed by water. This step is very important, especially in the low temperature season, to greatly reduce the phenomenon of oil and water separation. 2. Soften the butter and add the powdered sugar to the light feathers. Add the whipped cream in small portions and send it to a light and fluffy state. The base whipped cream will be done. ⚠️About the making of cream cream, some small tips can be found in “Cream Cream Korean Style Flower Practice Diary” https://www.xiachufang.com/recipe/101938449/