2. After squeezing the cream on the side, squeeze the cream from the edge with a flower bag, and squeeze the cream on it first.
3. squeeze the cream into a straight line with a triangular bag, paying attention to the uniform thickness.
4. Pay attention to the flower bag and the cake surface at an angle of 30 degrees when extruding.
5. Two hands should cooperate well, one hand turns the turntable, and the other hand is only responsible for squeezing cream evenly.
6. Use a scraper to basically smooth the cream from the top.
7. After leveling the top, wipe the side again. The scraper is perpendicular to the turntable. Scrape the cream first, then trim the cake surface, and scrape the surface from the side with a scraper.
8. At the end of scraping, the scraper will continue to go straight ahead and take the scraped cream away from the cake. When scraping the top, the angle between the scraper and the cake surface is 30 degrees, and the cream raised from the side is scraped from the edge to the middle.
9. When scraping cream at the top, divide the dough into several equal parts and scrape it from the edge of the cake to the other side at a time. When scraping the top surface, always put the seam point of the surface in one direction, so that only one side can be covered for decoration, and the cake as a whole will look very detailed.