-
1
When you cut the spongecake, make sure you do so cleanly.
-
2
(Start from the point away from you and draw the knife towards you).
-
3
Combine the * ingredients and spread on the cut surface.
-
4
(This prevents drying out, adds flavor, and helps the heavy cream to stick.)
-
5
Whip the cream until peaks form (the tips should be slightly bowing).
-
6
(If it's not cold enough, the peaks will be weak, so definitely place the bowl in ice water.)
-
7
First, spread on some cream.
-
8
(You won't see it, so it's okay to spread it on roughly.)
-
9
Place on the sliced strawberries.
-
10
Make sure to pat them dry with a paper towel.
-
11
The cake will be easier to cut if you don't place one in the very center.
-
12
Cover the strawberries with a good amount of cream.
-
13
Use a lot so that it's about to seep out of the cake.
-
14
Put the other sheet of cake on top and spread on the syrup mixture.
-
15
Pile on the cream.
-
16
This is important!
-
17
If you're spreading a first coating, spread it on thinly and then refrigerate.
-
18
Run the spatula parallel to the cake (at a 45 degree angle) and spin the cake stand to evenly spread the cream on the surface of the cake.
-
19
The extra cream can be used to cover the sides.
-
20
The cream is falling off the sides.
-
21
This is important!
-
22
Hold the spatula perpendicular to the cake and spread the cream that is falling from the top around the sides of the cake.
-
23
If there's not enough, add more.
-
24
The spatula should be at an angle of 45-30 degrees to the cake.
-
25
When spreading the sides with cream, square it off at the top.
-
26
This is important!
-
27
Hold the spatula parallel to the cake and even out the cream by moving from the edges to the center.
-
28
Spin the plate and continue from each side until the angles on the edge are softened.
-
29
Remove the cream that got dropped onto the rotating plate stand (or plate).
-
30
Hold the spatula parallel to the plate and spin it.
-
31
Put the cream into a piping bag.
-
32
Put part of the piping bag into securely into the piping tip so that the cream on the inside doesn't leak out.
-
33
If you stand the bag in a cup, it's easy to get the cream in, as shown in the photo but...don't put it in all at once.
-
34
Pipe the cream.
-
35
Hold it by twisting edge of the bag.
-
36
(If you hold the cream, it will melt.)
-
37
Outside: Roses - spin and pipe.
-
38
Center: Shells - push down strongly and pull back towards you.
-
39
Decorate with fruit.
-
40
I stuck on a piece of cheese cake this time.
-
41
Varnish the fruits with nappage.
-
42
If you have cake crumbs, scatter them on the bottom edge of the cake where it's sitting on the plate.
-
43
Use a spatula to help them stick on.
