Although all the matters in the early stage of the wedding were busy, Lin Miaomiao still made the wedding cake herself. After all, getting married is also a very important thing in her life.
Lin Miaomiao spent a whole day completing the wedding cake, and she spent a whole month designing this cake.
The wedding cake was placed on the high platform of the main venue, and finally cut it with a knife together.
When every guest looks upward, he will be attracted by this beautiful cake.
The four-layer cream cake stands tall, each layer of cake is tall cylindrical, shrinking layer by layer.
When designing the cake, Lin Miaomiao specifically referred to impressionist oil paintings, so the whole cake showed a romantic and dreamy color.
The cake at the bottom is like the lotus pond described by Monet. First, make a cream cake blank with fruit, and then use a spatula to color the outside of the cake body, with a deep and light green.
The greenness of each place is different, creating a refreshing atmosphere in the lotus pond. The space where the blank happens to be the horizontal pond surface as a mirror.
In the Korean style of piping, she first put the bean paste cream into the piping bag, and then squeezed out the lotus petals with the piping mouth. Each petal was slowly stacked, and it turned into a lifelike lotus.
Pure white, light pink, light yellow, each bean paste cream lotus has extremely plain color.
The lotus flowers are not only dipped on the cake body, but also on the cake tray, making the entire tray and the cake body cleverly dissolve into one, just like the water surface of a lotus pond, with a sense of layering constantly advancing.
The second floor is the theme of the forest, not pure green trees, but a forest full of flowers.
She used a spatula to color the cake body, and the dreamy blue-green forest was filled with fireflies.
Then, he used his piping mouth to directly squeeze out countless beautiful flowers and jumped on it, colorful and with the shadow of Renoir.
The theme on the top layer is the starry sky, and Lin Miaomiao specifically refers to Van Gogh's paintings.
With the tweaking of her left hand, the piping tray kept flying. She held a scraper in her right hand and wiped the pre-adjusted colors on them.
Black and blue, dark blue, light blue, blue and green... from top to bottom, they turn around and apply one by one, giving them a layer of smudged beauty.
Small round sugar beans dotted on the sky, shining with white pearlescent light, like the bright stars in the sky.
The flavors of each layer of cake are different, and the lowest layer is the jasmine matcha passion fruit flavor that matches the green cake.
When making the cake embryo, the most delicate jasmine matcha powder is added, passion jam is added to the cream, and then the freshly flavoured fruit greens are added.
The taste of the base cake is very consistent with its appearance, refreshing and not greasy.
The second layer of cake tastes like American red velvet. The red velvet cake is thicker than chiffon and sponge cake, and is moist and soft.
The addition of sour cream makes it taste slightly sour, which neutralizes the sweetness well.
The interlayer cream cheese cream is a perfect combination of cream cheese and fermented butter. It is denser and has a richer aroma than ordinary animal cream.
The third layer is the classic chocolate cake, chocolate cake embryo, chocolate cream and ganache.The cream layer in the middle is mixed with hazelnut crumbs and mascarpone cheese, which makes the taste more fragrant and smooth.
The top layer is white chocolate cheesecake, and the heavy cheesecake is poured with a layer of white chocolate dripping surface.
The most unique thing about this cake is that it is pure white and flawless without any decoration, but there are two exquisite fondant villains on the top.
The boy in a white shirt was sitting and playing the piano, while the girl behind him was wearing a school uniform, staring at him quietly.
Below her feet were white locust flowers made of butterfly, which were paved with a shallow layer, symbolizing their past encounter.
This scene was like their high school days. At that time, Xu Zeyan would occasionally play the piano in the school auditorium, and Lin Miaomiao once stood outside the window and stopped and listened.
Two people who have known each other since childhood, after some twists and turns, finally got together.
All those who know their story sigh at the beauty presented by the top cake.
According to Western tradition, the cakes on the lower layers were carefully cut off and distributed to the guests.
The top cake, the white chocolate cheese and fondant portion, was packed in a cake box by the staff, which was left for the two newcomers to enjoy.
When the other three people saw this cake, their expressions became solemn and their mood was extremely subtle.
To a certain extent, Lin Miaomiao's intention toward the wedding cake made them feel a little jealous of Xu Zeyan.
But soon, there was a lively child beside them who opened the souvenir to each guest and immediately exclaimed.
Wow, what a beautiful cookie!
Lu Xiao and Song Yan looked over in the voice, and were stunned for the moment they saw clearly.
Lin Miaomiao specially invited the helper from the dessert station last time and made a souvenir gift for each guest, fondant cookies.
The fondant cookies were also designed by her. On the butter cookies, the fondant is painted with black and white piano keys, yellow lemons, orange-red basketballs, and slender red wine bottles.
The guests did not know the meaning of these cookies and thought it was the common hobby of the bride and groom.
However, the other three knew what this meant.
She didn't forget them, they were always with her.
Lin Miaomiao spent a whole day completing the wedding cake, and she spent a whole month designing this cake.
The wedding cake was placed on the high platform of the main venue, and finally cut it with a knife together.
When every guest looks upward, he will be attracted by this beautiful cake.
The four-layer cream cake stands tall, each layer of cake is tall cylindrical, shrinking layer by layer.
When designing the cake, Lin Miaomiao specifically referred to impressionist oil paintings, so the whole cake showed a romantic and dreamy color.
The cake at the bottom is like the lotus pond described by Monet. First, make a cream cake blank with fruit, and then use a spatula to color the outside of the cake body, with a deep and light green.
The greenness of each place is different, creating a refreshing atmosphere in the lotus pond. The space where the blank happens to be the horizontal pond surface as a mirror.
In the Korean style of piping, she first put the bean paste cream into the piping bag, and then squeezed out the lotus petals with the piping mouth. Each petal was slowly stacked, and it turned into a lifelike lotus.
Pure white, light pink, light yellow, each bean paste cream lotus has extremely plain color.
The lotus flowers are not only dipped on the cake body, but also on the cake tray, making the entire tray and the cake body cleverly dissolve into one, just like the water surface of a lotus pond, with a sense of layering constantly advancing.
The second floor is the theme of the forest, not pure green trees, but a forest full of flowers.
She used a spatula to color the cake body, and the dreamy blue-green forest was filled with fireflies.
Then, he used his piping mouth to directly squeeze out countless beautiful flowers and jumped on it, colorful and with the shadow of Renoir.
The theme on the top layer is the starry sky, and Lin Miaomiao specifically refers to Van Gogh's paintings.
With the tweaking of her left hand, the piping tray kept flying. She held a scraper in her right hand and wiped the pre-adjusted colors on them.
Black and blue, dark blue, light blue, blue and green... from top to bottom, they turn around and apply one by one, giving them a layer of smudged beauty.
Small round sugar beans dotted on the sky, shining with white pearlescent light, like the bright stars in the sky.
The flavors of each layer of cake are different, and the lowest layer is the jasmine matcha passion fruit flavor that matches the green cake.
When making the cake embryo, the most delicate jasmine matcha powder is added, passion jam is added to the cream, and then the freshly flavoured fruit greens are added.
The taste of the base cake is very consistent with its appearance, refreshing and not greasy.
The second layer of cake tastes like American red velvet. The red velvet cake is thicker than chiffon and sponge cake, and is moist and soft.
The addition of sour cream makes it taste slightly sour, which neutralizes the sweetness well.
The interlayer cream cheese cream is a perfect combination of cream cheese and fermented butter. It is denser and has a richer aroma than ordinary animal cream.
The third layer is the classic chocolate cake, chocolate cake embryo, chocolate cream and ganache.The cream layer in the middle is mixed with hazelnut crumbs and mascarpone cheese, which makes the taste more fragrant and smooth.
The top layer is white chocolate cheesecake, and the heavy cheesecake is poured with a layer of white chocolate dripping surface.
The most unique thing about this cake is that it is pure white and flawless without any decoration, but there are two exquisite fondant villains on the top.
The boy in a white shirt was sitting and playing the piano, while the girl behind him was wearing a school uniform, staring at him quietly.
Below her feet were white locust flowers made of butterfly, which were paved with a shallow layer, symbolizing their past encounter.
This scene was like their high school days. At that time, Xu Zeyan would occasionally play the piano in the school auditorium, and Lin Miaomiao once stood outside the window and stopped and listened.
Two people who have known each other since childhood, after some twists and turns, finally got together.
All those who know their story sigh at the beauty presented by the top cake.
According to Western tradition, the cakes on the lower layers were carefully cut off and distributed to the guests.
The top cake, the white chocolate cheese and fondant portion, was packed in a cake box by the staff, which was left for the two newcomers to enjoy.
When the other three people saw this cake, their expressions became solemn and their mood was extremely subtle.
To a certain extent, Lin Miaomiao's intention toward the wedding cake made them feel a little jealous of Xu Zeyan.
But soon, there was a lively child beside them who opened the souvenir to each guest and immediately exclaimed.
Wow, what a beautiful cookie!
Lu Xiao and Song Yan looked over in the voice, and were stunned for the moment they saw clearly.
Lin Miaomiao specially invited the helper from the dessert station last time and made a souvenir gift for each guest, fondant cookies.
The fondant cookies were also designed by her. On the butter cookies, the fondant is painted with black and white piano keys, yellow lemons, orange-red basketballs, and slender red wine bottles.
The guests did not know the meaning of these cookies and thought it was the common hobby of the bride and groom.
However, the other three knew what this meant.
She didn't forget them, they were always with her.
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