Blueberry Cake
Blueberry cupcakes were initially made for customers who dislike cakes with heavy milk flavor, so a tart and sweet cupcake was created to neutralize the milkiness. Unexpectedly, it sold incredibly well and is extremely simple to make. Sharing it with everyone here.
Ingredients
Steps
Crush the blueberries with a spoon, add 5g of white sugar, and cook on low heat in a non-stick pan.
Cook until it achieves this color, and the pulp does not turn green, then it's done. Do not add water, as this part of the jam will be added to the whipped cream. While making the blueberry jam, stay by the stove – it only takes about two minutes.
After the blueberry jam is done, place the pot in a basin of cold water to cool. Once cooled, add it to whipped cream beaten to 80% firmness. Reserve a bit of plain whipped cream for later piping. Then frost the cake (detailed process available in my previous recipe: http://www.xiachufang.com/recipe/101790307/).
These are the two piping tips I used.
I like to pipe one type of flower first, leaving space to pipe the other type later.
Finally, use an 8-tooth piping tip to finish piping, then decorate with blueberries and pelargonium leaves. (Today, while writing this recipe, a customer ordered a different design, so I will replace the images for the last two steps later.)