How to Make European Fruit Cake

European Fruits Egg Muffin Preparation Method
1. First, whip the cream at medium speed until it reaches about 60% (smooth and creamy), then transfer the cream into a piping bag (no more than two-thirds of the bag).Butter Whip the butter to a smooth and creamy texture at medium speed until it is about 60% whipped. Transfer the whipped butter into a piping bag, ensuring that it does not exceed two-thirds of the bag.
Note: The distance between the piping bag and the cake surface should be approximately 0.5—1 cm. The closer to the surface you are, the flatter and wider the cream will be when squeezed out. When squeezing the cream, do so in a continuous manner until the entire cake is covered.



2. First, smooth the sides of the cake using the back of a spatula.



3. Use the spatula to create patterns on the cake's side.
Note: When smoothing the side with the spatula, keep it perpendicular to the turntable and at an angle of about 35° relative to the cake side. Gently press the spatula against the cake surface until a smooth finish is achieved.



4. Use the spatula to create irregular edges on the cake's side.
Note: The technique for creating rough edges involves pressing, then pressing again and lifting quickly.



5. Smooth the top of the cake using the back of the spatula.
Note: The angle between the spatula surface and the flat surface of the cake should be about 85°. Hold the spatula with your thumb on the inside edge and your other fingers on the outside, ensuring it is steady but not applying further pressure once in contact with the frosting.



6. Create patterns on the top of the cake using the corner of the spatula. Use the right angle of the spatula to create water ripple designs, placing the starting point about 1 cm from the edge and moving towards the center. The slower you move, the denser the ripples will be; the faster, the larger they will become.