Rainbow cake
Overview
I made a rainbow cake, but in the end I failed because I failed because of the cream. I didn’t have a 6-inch round mold at home, so I used a heart-shaped mold instead. At the end, the whipped cream seems to have not reached that level yet. Let's just take a look. Next time I decide to use Anchor cream. People say Anchor cream has almost zero failure. Also, I dropped too much food coloring. When you make it, you only need to drop 1 or 2 drops.
Tags
Ingredients
Steps
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Beat the eggs and icing sugar together with a whisk at high speed until texture forms on the surface and does not disappear.
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Add food coloring to the beaten eggs. This one is purple, but it turns out to be blue when photographed by the camera. Just drop a few drops and stir evenly. Then sift the flour and stir evenly.
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Mix thoroughly
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Sift in 30 grams of low-gluten flour and stir
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Pour 8 grams of oil, mix well, pour into the oiled mold, shake hard to release big bubbles. You can bake it at 160 degrees for 10 minutes.
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Then demould. Everyone just repeat, repeat, a total of 7 times to make the following cake slices. Actually there are 7 pictures, because the photo album must have 9 pictures, so everyone ignores the last 2 pictures.
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Whipped cream. Put the whipping cream in the refrigerator and the container in the refrigerator, which makes it easier to whip the cream. Add sugar while beating. Creaming is easier in this weather.
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If the buttercream is not whipped very thickly, the result will be that it cannot be mounted with a piping tip and will fall off. Next time, the buttercream should be whipped thicker.
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Stack it up layer by layer
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Decoration is really not possible, and the cream is too thin, and I don’t have white chocolate chips at home, so this is what it looks like. Let's just make do with it.
