Many people don't paint, but they want to make the cake look good. Then transfer is a good way. It doesn't need to be based on painting. As long as patience and care, transfer is divided into chocolate transfer, cream transfer, I have I have tried, I feel that the creamy cream has a stronger sense of line and can be more complicated, and in the winter, the chocolate is too easy to freeze. The cream is relatively good, and it is better to harden the microwave.
First, you need to print 2 pictures of the transfer in color, and use the P picture software to do the left and right mirror processing, so that the transferred picture will not be reversed. One picture is covered with oil paper and clamped with a plate clamp. The clips are clipped, because the oil paper can't clearly reveal the details of the pattern, and the other one is used as a comparison chart.
Put two chocolate coins in the flower bag and soften them in a thermos cup with hot water
After melting, use a sharp scissors to cut the squid bag into a small mouth, the size of which is easy to squeeze out the slender chocolate.
Start hooking the line, the novice will basically shake, shake, shake, and practice more in this step.
Ok, the hook line is finished, let the chocolate dry to a half dry, the chocolate line is fine, and it will soon be fine.
Prepare the cream and add the color in the food coloring picture. This cherry wood flower pattern, I first adjusted to orange, as his hair, jersey, and then add a little white cream to become the shade of the skin, and then add white to become his skin color, the color is relatively simple to prepare.
Put the cream that has been adjusted in color into the flower bag and cut a small hole to fill it. It is best to soften the cream cream, so that it is not easy to leave the hole and it is easy to level.
It’s like this by color patch.
Finally, use a white cream cream to wrap it and use it to lay the surface. The whole transfer is thicker and not easy to crack.
The last step of the paving is smoothed with a spoon or a small spatula, so that it is easy to flatten the cake after transfer.
Finally, put it into the freezer for at least 1 hour, then remove the tearing paper. When tearing the paper, do not touch the surface of the cream, so that the temperature of the hand can easily make the creamy pattern fade. Dangdang ~ Sakuragi Flower Road is fresh!
The condition of the cream on the pavement is very important. It should be soft until the flower bag is squeezed out to make it stand out.
There are a lot of creams, I will not write them in detail. The basic requirement is that the cream should be white, so that the color is good. Then the French cream with egg yolk is not needed. The butter is lightly fermented with butter. Gold is good. Winter Mom has a course to open hand-painted cream, interested friends can add WeChat advice!