Favorite Recipes
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Dessert | Let flowers bloom on the cake
June 3, 2023
Desserts are a great way to end a meal and make it even more special. Let flowers bloom on the cake is an innovative way to make your dessert look beautiful and delicious. This technique involves using edible flowers to decorate cakes, cupcakes, and other desserts. Edible flowers can be used in various ways such as sprinkling them on top of the cake or arranging them in a pattern. Not only do they add beauty to the dessert but also provide a unique flavor that will tantalize your taste buds. With this technique, you can create stunning desserts that will leave your guests impressed!
Bought flowers for Mother's Day
Tired of watching it for a week
Take it out and decorate the cake while it's still fresh
10-inch square cake, assembled with two layers of cake rolls
Plain Cake Roll, Plain Cream
One Layer Cake One Layer Cream
Squeeze a lace at the end and decorate it with flower and fruit mini macarons
Be sure to clean the flowers
After the flowers are cut, wash them with clean water and wipe them clean
If it's just flowers, you can squeeze a layer of cream on the cake for flower arrangement
When eating, if you mind that the flowers cannot be eaten
You can remove the flowers with the cream
If it is a flower with a stem inserted into the cake
It's better to isolate it with materialI used white chocolate
Dip the flower stems in melted white chocolate, wrap them in white chocolate, and use them after drying
It is very good to isolate the flowers from direct contact with the cake
👉🏻 10-inch cake roll recipe:
40g ghee/butter
40g milk4 eggs
40g low-gluten flour
40g coconut brown sugar
Steps:
1. Add milk to the oil and stir to emulsify evenly. Sieve the low flour and gently stir in a Z shape to prevent the flour from becoming gluten. Beat in the egg yolk and stir to form an egg yolk paste.
2. Add a few drops of lemon juice to the egg white bowl and stir at high speed. When large and thick bubbles appear, add sugar for the first time, and continue stirring. When fine bubbles appear, add sugar for the second time. Stir until the texture just appears. Add sugar for the third time, and transfer to medium and low speed. Neutral foam means that the bottom of the egg is upright when it is lifted, and there is a small hook at the tip. Add 1/3 of the protein paste to the egg yolk paste and mix well, then pour it back into the protein paste, and mix evenly up and down. Pour the batter at a height of 20 cm. Swirl twice to remove air bubbles.
3. Preheat the oven to 320~330 F, bake for 18~20 minutes, pierce the batter with a toothpick and it will be fine. Take it out and let it out twice to expel the heat. Cover with a layer of oiled paper, immediately turn it upside down on the grill, tear off the oiled paper at the bottom, cover it with another layer to prevent it from drying out, and let it cool.
👉🏻Original cream
800g light cream + 80g powdered sugar, whipped until hard
