[Tomato Recipe] Frozen Princess Cake——Every girl is her own magical little princess

Overview

Every girl has a princess dream, with big eyes that look forward to flying, skin as smooth as cream, fresh and flowing long hair, graceful figure, sweet voice, lace, pink, floor-length skirt... From Snow White to today's Frozen, every girl has a princess dream. In fact, every girl is a princess. I hope everyone likes this cake made by Tomato! I hope that every ignorant little girl can grow up to be independent, brave, discover her own talents, dare to show her abilities, and be as beautiful but not weak as the princess in Frozen, with a hint of stubbornness in her eyebrows.

Tags

• baking
• cake
• 10-inch chiffon cake embryo
• 6 inch chiffon cake embryo
• 8 inch sponge
• barbie princess
• dry pest
• mixed fruits
• whipping cream
• blue pigment
• silver beads

Ingredients

Steps

1. 1 Knead the dry Pez until soft with your hands, and use a toothpick to stick on some blue pigment

   

2. 2 Use your hands to pull the dry pez and knead the coloring evenly. Knead the dry Pez and roll it into thin slices

   

3. 3 Spray some water on the doll, wrap the rolled out dry Pez with the princess body

   

4. 4 After it’s glued, subtract the excess dry Pez

   

5. 5 Use a brush to brush sugar water on the princess's clothes and stick silver beads on them

   

6. 6 After gluing, wrap the doll in tin foil and set aside

   

7. 7 Take out the whipping cream in advance and warm it until it becomes liquid. Use an electric egg beater to whip it until it becomes wet foam

   

8. 8 The layerer is stuck on both ends of the serrated knife, adjust the height, hold the top of the cake with your left hand, hold the handle with your right hand, and slowly cut from one side of the cake

   

9. 9 After dividing a layer, adjust the layering device to another height, clamp it on the serrated knife, and separate another layer

   

10. 10 The cake separated using the layerer is very smooth

    

11. 11 Canned fruits can be filtered out of the canned water in advance

    

12. 12 Place one piece of cake on the turntable, first spread a layer of cream on the surface

    

13. 13 Then use the finger cookie nozzle to squeeze a circle around the edge of the cake to ensure that the cake will have a uniform height when placed on the cake slices

    

14. 14 Then put mixed fruits in the circle

    

15. 15 Cover with a slice of cake

    

16. 16 Continue to repeat the above steps until the last slice of cake is covered

    

17. 17 Pile a thick layer of whipped cream on the surface first

    

18. 18 Then use a decorating knife to turn the turntable left and right. Place the decorating knife at the 3 o'clock position of the cake with your right hand. Do not let the tip of the knife pass through the center of the cake. Gently smooth the cake. Then hold the decorating knife perpendicular to the cake and apply a thick layer to the sides. Then place the decorating knife at the 11 o'clock position of the cake. The tip of the knife is 0.2 cm away from the turntable. Gently turn the turntable with your left hand and smooth the sides

    

19. 19 Move the cake to the cake mat and set aside

    

20. 20 Add some coloring to light cream to make blue cream

    

21. 21 Stack the 6-inch chiffon cake and the 8-inch sponge cake together, with a cream filling in the middle

    

22. 22 Spread the mixed cream on the cake first

    

23. 23 Then use a soft scraper to scrape the cake base into an arc shape to form a skirt

    

24. 24 Then insert the Barbie doll into the cake

    

25. 25 Put the light blue butter into a piping bag, cut a small opening, and pipe small round beans on the hem of the skirt and the interface between the clothes

    

26. 26 After squeezing, use a toothpick to roughly draw the shape of the skirt

    

27. 27 Then use the small opening just now to squeeze round beans on both sides of the skirt to divide the shape of the skirt

    

28. 28 Then add some random patterns on the back of the skirt

    

29. 29 Then draw a blue heart

    

30. 30 Decorate it with silver beads

    

31. 31 Use a decorating knife to gently move the cake to the center of the 10-inch cake, and pipe shells on the bottom of the skirt

    

32. 32 Then use the same small cookie nozzle to pipe string on the side of the 10-inch cake

    

33. 33 Use the same nozzle to pipe a circle of shells on the bottom of the 10-inch cake

    

34. 34 Then squeeze a small star above each pull line

    

35. 35 Get a piping bag, fill it with buttercream, cut a small slit, and pipe string around the cake

    

36. 36 Finally, decorate it with silver beads and it’s ready