1. Material: 1 6 inch Qifeng cake,100g light cream,10g fine sugar, a little yellow-green purple pigment.
Appliances: leaf flower nozzle, round flower nozzle, flower nozzle converter, flower mounting bag, fine flower mounting bag, flower mounting turntable and egg beater.
2. Cut off the curved top of the cake and set it aside. Add sugar to the whipped cream and stir until the peak. Put a proper amount on the cake and paste it with plaster.
3. Try to smooth the side surface and the top surface, squeeze out the lace at the bottom edge with a leaf nozzle, and pull out the arc section of the side surface.
Mix the purple cream, squeeze out the grapes with the round nozzle at the top, and then squeeze out purple balls at equal intervals along the round edge.
4. Adjust the green cream, squeeze out the leaves next to the grapes, and squeeze out a small leaf at the intersection of the side arcs to cover up the ugliness; Squeeze out the vine tendrils beside the leaves with a thin frame bag, and there are some beside the small leaves on the side.
5. Adjust the yellow cream, draw a small arc along the ball at the top of the side, and enclose the small circle with a yellow edge. Also use yellow to hook an edge at the bottom.
Cooking tips
Pay attention to cleaning the bread crumbs after leveling the cake to avoid getting cake crumbs when decorating.
When extruding ring patterns, the rotating speed of the turntable should be consistent with the speed of paste extrusion, so that the extruded patterns will be uniform.