Son of the Forest—Three-dimensional Decorated Cake

Overview

The cake base is two eight-inch sponge cakes, with a small part left because the top is not divided horizontally, but is cut diagonally. The decoration is Italian buttercream (presidential fermented butter), which has a light and slightly sweet taste. It is also non-trans fat, but it has better shape than light cream and is easier to store. The coloring used is Wakatake matcha powder and AC food coloring. I used whipped cream, leftover from making the cake before. You can also use cream to smooth your face for a better gloss. The amount of Italian buttercream marked in the dosage is only the amount used between decorating and layering. There is a little leftover, which can be refrigerated for further use. Regarding packaging: The finished product is slightly taller and can be placed in ordinary cake cartons, but the top of the reusable PVC cake box is too low to fit. Because there are many raw materials, mark them separately: Eight-inch round cake embryo (multiply by 2 if there are 2 cake embryos): 4 eggs, 80 grams of fine sugar, 100 grams of cake flour, 20 grams of milk, 30 grams of salad oil. Italian cream frosting: 300g butter, 120g egg white, 24g caster sugar (whipped egg white), 48g caster sugar (boiled sugar), 36g water. Coloring: matcha powder, a little cocoa powder, a little food coloring

Tags

• baking
• good looks
• butter
• cake flour
• cocoa powder
• egg
• egg white
• food coloring
• matcha powder
• salad oil
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, preheat the oven to 180 degrees for 10 minutes. Crack room temperature whole eggs into a bowl, add fine sugar and beat. Beat until the volume becomes larger and the color becomes white. When you lift the whisk head, the low marks will not disappear soon. Sift in the low-gluten flour in 2-3 batches and mix well by turning the bottom. After mixing well until there is no dry powder, add the mixed milk and salad oil. Milk and salad oil should be stirred until there are no oil splashes on the surface. Pour into an eight-inch round mold and tap lightly to release air bubbles.

   

2. 2 Place in the middle rack of the oven and bake at 180 degrees for 35-40 minutes. While the cake is baking, make the Italian buttercream frosting. Cut the butter into small pieces and soften at room temperature. Beat with a whisk until smooth and set aside. Pour the fine sugar and water into a small enamel cup and heat the electric ceramic stove to 118-121 degrees over low heat. While the syrup is heating, beat the egg whites and fine sugar until they are about 60 to 70% fluffy. Add the boiled syrup along the edges and beat quickly until completely blended. At this time, the egg white is shiny and paint-like.

   

3. 3 Add the paint-gloss egg whites to the butter and continue to beat. At first, the water and oil will be separated into a tofu-like shape. After continuing to whip, it will form a fluffy and smooth state as shown in the picture. The Italian buttercream is ready. Set it aside for later use. Layer the sponge cake that has been baked and allowed to cool and unmoulded. The top layer is slightly tilted and does not divide horizontally. Smooth the adhesive between each layer with buttercream. Stack them one on top of another and roughly smooth the surface and surroundings when finished. The whipping cream I used for the dough was left over from making the cake before. This saved the amount of buttercream, otherwise the buttercream would have almost doubled. .

   

4. 4 On the cut-out surface cake base, use a toothpick to draw a rough outline of the deer. My neck is a bit short and the ears are a bit big. You can modify it as appropriate when making it. Cut and place on smooth cake. Divide the buttercream into several portions, add an appropriate amount of cocoa powder to one portion, put it into a piping bag with a cutout and apply it on the surface. Squeeze more of the protruding part of the mouth. Use a small brush to gently brush in the direction of fur growth. Use the original color cream frosting to blend the fur around the eyes and chest. Cream with black pigment to draw eye contours, dark circles and highlights.

   

5. 5 The matcha pink buttercream is put into a Mont Blanc piping tip, and bent grass leaves are squeezed out on the abdomen. Make other flower colors in the same way, use different flower nozzles to squeeze out different flower shapes and leaf shapes, and freeze them in the refrigerator until solidified. I forgot to take pictures of this process because I was busy going out to pick up the kids. Dip the brush into different colors to render the background, arrange the frozen flowers and leaves, and then decorate.