Simple small cake
Overview
I made an egg-shaped chiffon cake a few years ago. This time I made a simple small cake without adding oil or water. Comparing the two: the former is soft and the latter is slightly hard. Personally, I think the latter is more suitable for post-baking styling. The baked egg-shaped cake can be shaped into various shapes according to your own preferences.
Tags
Ingredients
Steps
-
Crack the eggs into a container and add the sugar.
-
Place the container in hot water and beat the eggs with a whisk.
-
The eggs are beaten when they are light in color and the egg batter that flows down when you lift the whisk does not disappear quickly.
-
Sift in low-gluten flour
-
Mix well with a spatula and put into a piping bag.
-
Wash and dry the empty egg shells prepared in advance and place them in an egg tray.
-
Squeeze the cake batter into each egg shell until it is 70% full.
-
Preheat the oven to 150 degrees for 10 minutes, place the egg tray and bake for 15 minutes, then let it cool naturally.
-
After the cake has cooled, peel off the egg skin.
-
Prepare the required vegetables (I used carrots and cherry radishes), tools, a little melted chocolate (for decorating the eyes), and start decorating the small cake according to your preference.
-
This year is the Year of the Rooster, and this family is the first to bear the brunt. "Mom, Dad and Me"!
-
Mouse couple
-
Piggy father and son
-
Also, due to poor craftsmanship, the couple are most unlike the Little Bears.
-
Let’s have a big gathering
-
Mutual reciprocity, mutual benefit, harmony and win-win.
