Egg Shrimp Fish Cake Noodle Cake (Longevity Noodle Cake)
The longevity noodle cake is a whimsical creation by Yuma, and it's actually not that difficult to make. However, many people are willing to pay for lessons to learn it, which seems not quite worth it. So today, I'll share the method here.
Ingredients
Steps
Use green buttercream with a #104 petal tip to pipe leaf shapes on the transfer sheet.
Layer a few pieces together.
Use white buttercream with a #12 round tip to pipe the stem of the vegetable.
Use pink buttercream with a #101 petal tip to pipe the shrimp tails.
Use white buttercream with a #12 round tip to pipe the body of the shrimp and a #1 round tip to create horizontal stripes.
Use a #1 round tip to pipe spirals.
Cover the spirals with buttercream to form fish cake shapes. Pipe an uneven shape for the egg white. After completing all the designs, freeze in the refrigerator for at least one hour.
Slice the chiffon cake into layers. Fill with whipped cream and fruits, then shape into a bowl-like form, wider at the base and narrower at the top.
Use coffee-colored buttercream to pipe strips on the surface.
Smooth the strips with a spatula to create a rough bowl effect.
Use a #12 round tip to pipe a circle along the edge of the cake.
Prepare a large Mont Blanc piping tip. Whip the cream until slightly firm.
I added a little bit of warm yellow to the cream to create contrast with the buttercream decorations on top. Pipe it all over the cake surface.
Decorate the sides of the cake.
Place the frozen buttercream vegetables, fish cakes, shrimp, and egg whites on the cake. Use yellow fruit gel to pipe the egg yolk onto the egg whites. Finally, use green buttercream to pipe scallion pieces for decoration. The bowl noodle cake is complete!