How to make mahjong birthday cake?

food

condiments

White chocolate

500 grams

Dark chocolate

100g

condiments

8-inch Qifeng embryo

1

8-inch cake slice

1

Cream that can be thickened to make whipped cream

800 grams

berry sugar

80 grams

Canned yellow peach

Proper amount

pigment

Proper amount

step

1. Make chocolate mahjong. A slice of cake in my chocolate. First, prepare a piece of baked cocoa cake.

2. Cut it into small pieces with a knife, which is smaller than the mahjong mold.

3. Melt chocolate with hot water of 40-50 degrees.

4. The melted white chocolate is put in a paper bag.

5. First squeeze a layer of white chocolate at the bottom of the mahjong mold.

6. Spread out the cut cupcakes.

7. Then fill the mahjong mold with white chocolate.

8. Smooth the chocolate with a scraper and put it in the refrigerator until it becomes hard.

9. Then make chocolate inserts. Use a small spoon to smear dark chocolate and white chocolate on the words of the mold, and put it in the refrigerator until it becomes hard. Then gently scrape off the floating chocolate with a knife, leaving only the chocolate on the font.

10. Then fill the mold with chocolate, scrape it flat, and put it in the refrigerator until it becomes hard.

1 1. Put the chocolate chips in the crisper for later use.

12. Made chocolate mahjong.

13. Dip the description pen in paint to draw the pattern.

14. Done.

15. Baked 8-inch Qifeng cake embryo, divided into 3 pieces with a knife.

16. Take 800 grams of whipped cream and 80 grams of fine sugar and send it to 9 points.

17. put a little cream in the first cake and smooth it.

18. Spread a layer of yellow peach diced.

19. Cover with a piece of cake

20. Put the right amount of cream and spread a layer of yellow peach diced.

2 1. Put a piece of cake at last.

22. Put more cream on the cake.

23. Smooth with a spatula

24. Finished cake embryo

25. Add the blue pigment to the remaining cream, stir well, put it in a paper bag, cut a small hole, and squeeze out thin strips on the surface of the cake.

26. Spread thin strips all over the cake and frame a circle of cream at the bottom of the cake with a flower mouth.