Because when I started making cakes, I was making cup cakes, so I always had special feelings for the cup cakes. Haha, so when I was asked to do whatever I wanted, I thought of making a large cup cake. Meng Meng, very cute, because I have been lazy all the time, so this time I shared the idea of cutting with a cake embryo. The three-dimensional cake has always been a road to Rome. The method is not limited to this. The picture here is Method one, the last tip I will share another method, I hope everyone likes my cup cake.
The 8 inch cake is divided into 2 pieces, each piece is cut into a small circle in the middle, and a slice of the sliced cake is rolled into a cake piece, posing as a cake, haha.
Three of the cakes are stacked from small to large, posing as the body of the cup cake, and the body is inverted and tapered.
Another cake roll, roll it into a cone, put it on the top of the cake, sandwich the fruit layer, and wipe it at will.
After the blue is the creamy simmer, first come some light brown, after smearing it, squeeze the dark brown color, wipe it, and put a little rough on the mouth and mouth.
Finally, find a big dot of the flower mouth to squeeze the cream, just decorate the bird, is it so easy ~ hahaha
This is a sample paper made by the second method shared by the tips.
In fact, this process map I took it 2 months ago, but because I was lazy and made a cup today, I finally decided to upload the recipe and found that the original の practice is different from the process picture of the shot, so the oral 8 inch cake embryo is dictated. On the 2nd floor, each layer is cut into a circle. From small to large, the remaining cake rolls are rolled up. At the top, it is wide.