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1
Make cupcakes usingor use any 10 cupcakes you like,or 5, if using cream kind.
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2
Before you start, tie a ribbon around the cupcakes.
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3
Bring the cream cheese to room temperature.
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4
Stir with a whisk.
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5
Add the lemon juice and liqueur.
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6
Keep the heavy cream in the refrigerator until just before using.
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7
Whip together the heavy cream and sugar.
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8
If the room is warm, place the bowl in some ice water.
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9
Add the cream cheese mixture from Step 3 into the bowl from Step 4 and use a whisk to mix together.
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10
Don't over-mix, or it will become hard and it will be difficult to squeeze out of the pastry bag.
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11
Attach the pastry bag tip to the pastry bag and set it in a cup.
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12
Fill with the cream and press with a spatula to fill in all the gaps.
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13
[Matcha Cream] Sift the matcha into the cream cheese mixture from Step 3, then follow the rest of the instructions as written.
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14
Top the cupcake tied with a ribbon with the cream diagonally, building the cream to a tall peak.
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15
Top as you like to finish.
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16
If you use food coloring for the cream topping, it will become hard, so I used matcha instead.
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17
But, if you think a vibrant color is more important, use food coloring.
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18
You can make the cupcakes the day before, but it's better to make the cream on the day you plan to eat it.
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19
The cream is okay to be stored in the refrigerator for up to 3 days, but it will begin to separate, so that's why it's best to make it the same day.
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20
If you make the cream the day before, skim off the liquid that comes out or goes to the bottom of the pastry bag.
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21
Lightly mix, press into the pastry bag, and use.
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22
The wreath version recipe's picture shows cream made the day before.
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23
Unfortunately,it was a bit runny, but it gives you an idea of how it will turn out.
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24
Also, to achieve the height and beauty of the tree, it's important to use cream made that day.
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25
You can make the cream in a short time.
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26
This tree cake was the origin of my idea.
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27
The wreath version is at.
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28
It uses the same cheese cream.
