Buttercream Decorated Birthday Cake

Overview

It has been nearly four years since I came to Gourmet World. In this big gourmet family, I have made many friends and learned many cooking skills, especially baking. Thanks to Gourmet World for allowing me to learn baking, making cakes, and decorating with buttercream on this platform. Along the way, we received a lot of goods. Today, I would like to share with you a simple birthday cake decorated with buttercream frosting. It can be regarded as a reward for my learning about baking in the past few years!

Tags

• cake
• cream cake
• caster sugar (cream frosting)
• color paste
• corn oil (eight-inch chiffon cake)
• egg white (cream)
• fruit
• large egg (eight-inch chiffon cake)
• low-gluten flour (eight-inch chiffon cake)
• milk (eight-inch chiffon cake)
• softened butter (cream frosting)
• water (cream frosting)
• whipping cream
• white sugar
• white sugar (eight-inch chiffon cake)

Ingredients

Steps

1. 1 Beat the egg yolks with 20 grams of white sugar, add corn oil and milk respectively and beat evenly.

   

2. 2 Sift in the low-gluten flour and beat evenly.

   

3. 3 Beat the egg whites until they resemble fish-eye bubbles, then add 50 grams of sugar in three batches and beat until they form sharp corners.

   

4. 4 Fold 1/3 of the egg white into the egg yolk paste and mix evenly with a spatula. Pour all of it into the egg white paste, quickly cut and mix evenly.

   

5. 5 Pour into 8-inch loose-bottom mold.

   

6. 6 Put in the preheated oven, 130 degrees for 30 minutes, then turn to 160 degrees for 30 minutes.

   

7. 7 Keep the finished cake upside down for more than an hour, let it cool and then unmould it and set aside for later use.

   

8. 8 Next make the buttercream frosting. Once the butter has softened, mix thoroughly.

   

9. 9 Add 17 grams of sugar to the egg whites and beat until medium. Add 16 grams of sugar to the water and cook over low heat to 121 degrees Celsius; quickly pour the sugar water into the egg whites, beating while pouring. After thorough stirring, a shiny and delicate meringue will appear.

   

10. 10 Add the meringue in portions and beat evenly with a whisk.

    

11. 11 When the butter and meringue are beaten, a fine residue will begin to separate. Don't worry, it will become more and more fine as you continue to beat.

    

12. 12 After mixing completely, add the color paste separately. Insert piping tape. The flower mouth is composed of roses, petals, and a thin mouth

    

13. 13 You can make some roses of different sizes and refrigerate them for later use.

    

14. 14 Unmold the cold cake and cut it into two slices.

    

15. 15 Whip the light cream and sugar.

    

16. 16 Take a piece of cake, spread it with whipped cream, and top it with sliced peaches and strawberries.

    

17. 17 Place another piece of cake on top and top with whipped cream.

    

18. 18 Place a circle of shells around the edge.

    

19. 19 Decorate with refrigerated buttercream roses, add leaves, and use a small flower nozzle to add happy birthday in English.