Here is a concise summary of the provided transcript:
**Video Title (Implied):** Decorating a Cake with Protein Custard Cream and Flowers
**Summary:**
* The host welcomes viewers and introduces a cake decorating project using a 28cm poppy seed sponge cake with curd cream and prunes.
* The cake is leveled and decorated with:
1. Turquoise protein-custard cream using a rose nozzle (#127) to create a wavy pattern.
2. Additional designs using an open star nozzle (8mm output) in turquoise.
* Roses are created using:
1. Turkish rose dye
2. A specific nozzle (4cm output, no number mentioned)
3. Techniques for forming petals and adding texture with a skewer.
* The cake is enhanced with:
1. Buds (using the same nozzle as roses)
2. Texture added to empty spaces using a silicone brush
3. Green leaves (nozzle #112) in strategic locations
4. Toning down of leaf color using brown and blue powder dyes
* Final touches include adding silver-coated mastic rings and edible silver beads.
* The video concludes with the host showcasing the final result and thanking viewers.
Here are the key facts extracted from the text, numbered and in short sentences:
**Cake Details**
1. The cake is a sponge cake with a diameter of 28 centimeters.
2. The cake is a poppy seed cake.
3. The cake contains curd cream with pieces of prunes inside.
**Decoration Preparation**
4. The base for decoration has a diameter of 38 centimeters.
5. White custard boiled with 17 egg whites is used for decoration.
6. A stainless steel spatula and a plastic spatula (made from a stationery folder) are used for leveling the cake.
**Decoration Process**
7. The cake is divided into approximately 8 equal parts for marking.
8. A rose nozzle (#127) with a 2cm output is used for creating a design on the cake.
9. Turquoise dye is used to color the protein-custard cream.
10. Additional markings can be made along the side of the cake for a more intricate design.
**Flower Creation**
11. A nozzle with a 4cm output (without a number) is used to make roses.
12. Turkish rose dye is used for the roses.
13. A cream base (or alternatives like corn sticks, cotton cones, or non-elongated shapes) is used for the rose center.
14. Each rose has multiple layers of petals (at least two rows).
**Final Touches**
15. Brown, yellow, and red powder dyes are used to tint the flowers.
16. A silicone brush is used to create arbitrary masks on the cake for texture.
17. Green dye (#112 leaf attachment) is used to add leaves to the cake.
18. Brown and blue powder dyes are used to tone down the bright green color of the leaves.
19. Edible powder dyes can be purchased on AliExpress.
20. Mastic rings covered with silver kandurin and silver beads (7mm and 1mm) are added as final decorations.