Chocolate transfer cake
Overview
I have always wanted to make a chocolate transfer cake, but my painting skills are not good, so I bought a ready-made chocolate transfer mold (semi-finished product). In this mold, there are colored pattern powders. When you buy it, you just need to apply white chocolate on the back. After it is shaped, you can take it out and use it. If you are good at drawing, you can also make it yourself. You will have many choices to draw whatever pattern you want.
Tags
Ingredients
Steps
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Prepare the ingredients for making the cake and weigh them
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Separate the egg yolk and protein and put them in two basins respectively. The basins should be clean, free of water and oil
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Add sugar to egg yolks and mix well
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Add corn oil in portions, stirring well each time
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Add milk and mix well
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Sift in flour
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Mix evenly using the stirring and cutting method to form a thick egg yolk paste
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Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat with an electric mixer at medium-high speed
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Whisk until two sharp corners can be drawn out
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Pour one-third of the egg white into the egg yolk
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Use a J-shape stirrer to mix evenly
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Pour into an eight-inch mold
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Shake it lightly, put it in the preheated oven, lower the second layer from the bottom, bake at 150 degrees for 55 minutes
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After taking it out of the oven, place it upside down on a drying rack, remove from the mold after cooling
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Whip light cream with 25 grams of sugar
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Add some color to the cream and mix well, spread the cake evenly
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Coat the chocolate transfer mold (semi-finished product) with melted white chocolate and cool it in the refrigerator to become the finished chocolate transfer product
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Place the unmolded chocolate man in the appropriate position
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Use chocolate string paste to draw the pattern of the big tree and the sign
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Add green pigment into the cream to create a green color and frame the trees and grass
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Then extrude the lace and hem
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Finished product pictures
