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Hey everyone, it's Beth from the Wilton Test Kitchen.
嗨，大家好，我是来自威尔顿测试厨房的贝丝。
It's buttercream flower series time again.
又是制作奶油鲜花系列的时候了。
Today I'm going to show you how to make a really sweet cherry blossom.
今天，我将会展示如何制作一个漂亮的樱花。
So I have all of my icing setup and I've used burgundy icing color to color my icing.
我准备好了所有的糖霜设备，需要用到紫红色糖霜来给糖霜着色。
I have a very light shade which is really kind of a pink and I have a darker shade here,
有较浅的紫红色，这有点像粉色，还有较深的在这里，
this I'm going to use for the centers of the flowers.
较深的颜色要用在花的中心。
I've also colored a little bit of very, very pale gray
我还准备了一点非常浅的灰色
and i'm going to use this to pipe a branch because cherry blossoms grow on trees
这用来制作樱花的树枝，因为樱花是长在树上的
and oftentimes when you see them in designs,
如果你在设计中看到这些，
they are coming off of branches.
是因为这些花来自树枝上面。
I also have some white icing ready to go.
我还准备了一些白色的糖霜。
So cherry blossoms we're going to make in the five petal flower style which means we need to use a petal tip.
制作该樱花我们需要五片花瓣，这就需要用到制作花瓣的花嘴。
I really like these with tip 101, 102, and 103
我超喜欢101、102和103号花嘴，
and when you combine the sizes together
当你把这些尺寸组合在一起的时候
you get the kind of a realistic portrayal of what a cherry blossom tree would be.
就可以看到一颗樱花树的真实写照。
I have my disposable decorating bag cut,
我准备好了已剪切好的一次性裱花袋，
we're going to stripe a bag with the different colors of icing
现在开始要把不同颜色的糖霜放进裱花袋中，使其呈条状
so that we get a nice varigation in the petals of our flowers.
这样可以使花朵的花瓣有看起来更漂亮。
I'll show you the tip 103 first, the largest of the petal tips we're going to use.
首先用到的是103号花嘴，这是制作花瓣用到的最大花嘴。
My bag's already cut so I'm just inserting this down into the opening
裱花袋已经剪切好了，所以直接把花嘴放到开口处
and I'm going to stripe the bag with the pink
然后把粉色的糖霜呈条状抹到裱花袋中
where the wide end of the tip is because we want the pink to come out at the fat end of the petal which will be at the center.
抹到花嘴较宽一边的末端，因为我们想要粉色在花瓣末端呈现。也就是花心位置。
So carefully put that all the way down into the tip and scrape it up the bag
一直向下，小心地把糖霜抹在花嘴里面，并把它刮到裱花袋上
and then fill the rest of your bag with white icing.
接着用白色的糖霜装满裱花袋。
You can use a medium consistency icing for this.
可以使用中等粘度的糖霜来进行制作。
It'll give you a really nice definition for your petals.
这样制作出来的花瓣定型效果很好。
When you do bag or brush striping,
从裱花袋中挤出条状时，
it's helpful to start off of your cake or cupcake and squeeze out some of the icing
在蛋糕或者纸杯蛋糕上开始挤压之前，先挤出一些糖霜是很有帮助的
to make sure that you get both of the colors going before you start piping on your project.
这样可以检查一下在开始制作花瓣之前是否可以挤出两种颜色。
It took a little while for my pink to start flowing out,
需要过一会粉色才会开始流出，
but now I see it so that means it's going to come out on my flower.
但是现在我看到了，这意味着粉色会在花朵中展现出来。
We're going to build these guys on a flower nail and you can use a parchment square,
我们要把这些挤在裱花钉上面，你可以用一张正方形羊皮纸，
but here's a helpful tip: if you run out of parchment at home you can use wax paper too that works great for buttercream flowers.
这里有一个有用的小建议：如果家里的羊皮纸用完了，也可以使用蜡纸来制作奶油鲜花。
We're going to make a simple five petal flower.
我们就简单的制作五片花瓣。
This is really similar to an apple blossom or a wild rose,
这和苹果花还有野生玫瑰花很相似，
so if you've made those you have the cherry blossom with no problem.
如果你以前制作过这些花，那樱花的制作绝对没有问题的。
We're going to hold the bag at a 45 degree angle with the white under the tip facing the center of the nail.
手拿白色糖霜的裱花袋，裱花袋和裱花钉呈45度角，然后对准裱花钉中心。
We're going to squeeze, come up slightly while rotating the nail,
开始挤压裱花袋，转动裱花钉同时轻微向上挤压，
and then back down to the center, and then stop the pressure and move the tip away for the first petal.
然后再向下挤压回到中心，接着停止挤压，移开花嘴，第一片花瓣就完成了。
We're just going to repeat that four more times.
然后重复四次。
I also have a bag with darker burgundy icing and a tip 1, a really tiny round tip.
我还准备了一个较深的紫红色糖霜和1号花嘴，它是一个小圆头花嘴。
We're going to use that to pipe some dots right in the center.
需要用它来在花朵的中心点一些小点。
We're going to make about five and they don't actually touch each other.
大约点五个就够了，他们互相之间存在一定的空隙。
Pop this off of your flower nail onto a sheet pan and into the freezer.
把它从裱花钉上拿下放到烤盘中，接着放进冰箱。
You want to let go until it's completely frozen through.
在冰箱中放置直到它完全冻结。
So my cherry blossoms are in the freezer but they're really shallow so they warm up reallyquickly,
现在我制作的樱花在冰箱中，但是这些花很薄所以很容易变软。
so you'll want to be ready with your project before you take them out of the freezer,
所以在你把它从冰箱中拿出来之前需要准备好其它部分，
that's why I'm going to pipe my branch now while they're still in there.
这就是我现在要制作树枝的原因。
I have some very pale gray icing, really pretty, and a tip 3 so a small round,
需要用到一些灰色的糖霜，这颜色非常漂亮，还需要3号花嘴，这是一个小圆头花嘴，
and I'm going to pipe a little branch on my cupcake.
在纸杯蛋糕上挤出一点糖霜来制作树枝。
Here you just want to give it some different dimensions and movement.
这里需要有不同的方向和移动。
This is going to give us something to hang our flowers off of just like the real thing.
樱花可以挂在这些树枝上，就像真的一样。
So I have different sizes here from my different petal tips,
这里有不同花嘴制作的不同大小的花朵，
we'll just peel them gently off of the waxed paper squares and put them onto our branches.
我们需要把这些轻轻的从正方形蜡纸上剥下来放到树枝上面。
And I love the way the different sizes look really makes it realistic and very pretty.
不同大小的樱花使得它看起来很真实、很漂亮，我喜欢这样。
The cherry blossom is a really sweet flower and it's super easy to do so all the way around great thing to know.
樱花是一种非常漂亮花朵，而且很容易制作，这是我们需要知道的。
Now you know what to do, comment below which flowers should we do next month
现在你知道怎么做了，请在下面的评论中告诉我下个月你想制作的花朵是什么
and if you liked this video, give me a thumbs up and make sure you subscribe to the channel
如果你喜欢这个视频，请点赞和订阅该频道奥
because we have new ideas coming for you all the time and we'd hate for you to miss one.
因为该频道不断地有新的想法产生，我们不希望你错过任何一个。
I'm Beth and I'll see you soon!
我是贝丝，我们很快会再见面的。
