Double layer birthday cake

Overview

Dad is celebrating his birthday. This year is his 81st birthday. Dad is an optimist and very lively. Many relatives came to celebrate his birthday. Early in the morning, my father implicitly told me that I would just make him a small cake, and he also specifically told me not to use too much cream. Don’t worry, dad, little chef, I will not only make you a cake, but also a big cake, and it will be double-layered! And strictly follow your instructions, don't put too much cream, and still make the cake festive. It was also my first time to make a double-layer birthday cake. I baked an eight-inch and a six-inch chiffon cake respectively, filled them with strawberry and yellow peach, spread a thin layer of cream, and made buttercream to properly decorate the surface. I also learned this decoration secretly from the Internet. I practiced the Chinese character "longevity" several times. Hehe, although this cake was not particularly perfect, my father liked it very much after seeing it. He took out his camera and took many photos. Seeing his father’s satisfied smile, the little chef felt happy! Dear dad, my daughter wishes you good health and eternal happiness! As long as you are healthy and live a long life, it is the greatest happiness for your children!

Ingredients

Steps

Beat the egg yolks and sugar, add corn oil and milk respectively and beat evenly. Sift in the low-gluten flour and beat evenly.
Beat the egg whites until they resemble fish-eye bubbles, then add the sugar in three batches and beat until they form sharp peaks.
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.
Pour into an 8-inch removable bottom mold and place in the preheated oven at 130 degrees for 30 minutes and then turn to 160 degrees for 30 minutes.
Keep the finished cake upside down for more than an hour, let it cool and then unmould it and set aside for later use.
Six-inch chiffon cake steps are the same as above 1-5
After the cake is done, make the Italian buttercream frosting. Once the butter has softened, mix thoroughly.
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.
Add the meringue in portions to the butter and beat evenly with a whisk.
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.
After mixing completely, divide into two parts, add more red paste to one part and add less yellow paste to the other part. You can make some small roses first and refrigerate them. Others are for later use.
Cut the eight-inch and six-inch cakes into two evenly thick slices. 5.6.
Cut strawberries and yellow peaches into small pieces.
Whip the light cream and sugar.
First, spread the eight-inch cake, take a piece of cake, spread with whipped cream, and sprinkle with fruit pieces.
Cover with another piece of cake, spread the whipped cream evenly on the surface, as thin as possible, and spread evenly with a spatula. First place the eight-inch cake with the dough on the cake mat, then continue with the filling and dough for the six-inch cake.
Gently move the prepared six-inch cake onto the eight-inch cake, put the red buttercream into a small-diameter piping tape, pipe out your favorite pattern, decorate it with roses, and pipe the word "longevity" on the top layer of the cake.
It’s a very festive cake. Elderly people prefer red, which is more in line with their thoughts! I wish all parents again: live as long as Nanshan and be as blessed as the East China Sea!

Overview

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Ingredients

Steps