Barbie birthday cake

Preparation work: Egg yolk paste ingredients: egg yolk, 13 grams of fine sugar, vegetable oil, water, flour, baking powder; meringue ingredients: egg white, 27 grams of fine sugar, white vinegar (or lemon juice); cream frosting ingredients: light cream, fine sugar. Because the Barbie doll I bought was too big, I needed two 6-inch chiffon cakes to ensure the height of the doll's skirt.

Make egg yolk paste: Separate the egg yolks, add 13 grams of fine sugar in sequence (go to the next step after the stirring sugar melts), oil (add in three times, stir until the oil and egg yolk are fully integrated each time), water, sifted low flour and baking powder, stir with a manual egg beater, stir thoroughly each time before adding the other one.

Prepared egg yolk paste.

Make meringue: Separate the egg whites, put them into a water-free and oil-free basin, add a few drops of white vinegar (lemon juice is also acceptable) to the egg whites, beat the egg whites at slow speed, then start to beat at medium speed. When a slightly fine foam appears, add the first 1/3 of the total amount of fine sugar. When the texture is slightly visible, add the second 1/3 of the fine sugar. After obvious lines appear, add the third sugar, beat until the egg whites are gently pulled up and upright small peaks appear.

Prepared meringue.

Add 1/3 of the meringue into the egg yolk paste and stir. Do not stir in circles, as the meringue will defoam by making circles. Use the technique of stirring and cutting.

Pour the mixed egg yolk paste into the remaining meringue. Use the same method as above. Mix everything evenly. If you are familiar with it, you can stir it a few more times without fear that the meringue will defoam.

Preheat the oven to 150°C for 5 minutes. Pour the mixed cake batter into the mold, tap it on the chopping board a few times to knock out the big bubbles in the cake, and put it in the oven at 150°C for 30 minutes. Immediately tap the Qifeng on the chopping board as soon as it is taken out of the oven, and then turn it upside down on a drying rack to cool.

While the cake is cooling, you can prepare the fruit and whipped cream. Cut the mango pulp into small cubes; soak the strawberries and blueberries in salt water and wash them. Cut the strawberries into cubes and let them dry or absorb the water with paper towels. (Fruits can be prepared during the cake baking process)

Add 8% of the light cream's weight to the fine sugar and beat together (I think adding 10% of the sugar is too sweet). Beat at high speed first. When lines appear, beat at low speed. Beat until small upright corners appear when you lift the whisk. (Don’t be anxious when whipping the whipped cream. It will be watery at first, and it will become thicker and thicker as you whip it.)

In winter, the cake needs to be removed from the mold for at least 3 hours to ensure the cake is formed.

Slice the cake into skirt shapes

The cake starts from the bottom.

One layer of cream and one layer of fruit. The amount of cream applied depends on personal taste. If you like sweet food, you can apply more.

Apply another layer of cream on the fruit. You can also apply cream on the next layer of cake and then flip it upside down on the fruit (because if you apply the cream directly on the fruit, the fruit will move easily and be stuck by the cream)

After adding layers of fruit cream to the cake, insert Barbie doll decorations. Carefully put Barbie's hands up for decoration. I used a small flower nozzle to squeeze the spiral skirt one by one.

Overview

Tags

Ingredients

Steps