Little princess birthday cake

Overview

My niece's birthday is coming soon. In previous years, her aunt bought her birthday cake. This year, the little girl greeted her aunt early and told her aunt not to buy it. She said that I can make cakes. Well... after receiving this glorious task, I was really a little nervous (I won't tell you that I dreamed of making a cake all night the night before), especially because I didn't have enough time and had to go to work. I could only finish it in the morning before work and after get off work at noon. Because I had never tried this kind of cartoon cake, I was really in a hurry. I had the idea of giving up in the middle. Fortunately, I finished it on time in the end, but because of the rush of time, the details were not very satisfactory. Keep up the good work next time! I took the cake back to my hometown after work in the evening. A whole room of people had already finished dinner and were waiting for the cake to be served. Everyone praised the appearance and taste. Unfortunately, I only had an 8-inch mold, and the cake was a little bit short in the end. It was basically divided among several children. It was not enough to eat. Uh... It seems that I need to get another 10-inch mold?

Tags

• baking
• cake
• animal whipped cream
• cake flour
• caster sugar (add light cream)
• caster sugar (add to egg yolk)
• chocolate
• corn oil
• egg
• fine sugar (add egg whites)
• imported food coloring
• mango
• strawberry
• milk

Ingredients

Steps

1. 1 Separate the yolks and whites, and refrigerate the whites first.

   

2. 2 Weigh the milk, corn oil and 10 grams of sugar added to the egg yolks and mix.

   

3. 3 Weigh 55 grams of cake flour and sugar with added egg whites.

   

4. 4 Beat the mixture of 2 with a hand mixer on low speed until smooth. Heat to boiling and then slowly shake the milk pot about 100 times to cool down properly.

   

5. 5 Quickly sift in the flour.

   

6. 6 Use a spatula or egg beater to mix well.

   

7. 7 Add the egg yolks in portions and mix well with a whisk or spatula.

   

8. 8 Mix into a smooth egg yolk paste.

   

9. 9 Add a few drops of white vinegar or lemon juice to the egg whites and beat at low speed to make fish-eye foam.

   

10. 10 Add 55 grams of granulated sugar in three batches and beat until dry, with a small upright tip on the head of the whisk.

    

11. 11 Add 1/3 of the egg whites to the egg yolk paste and mix evenly.

    

12. 12 Pour 11 into the remaining 2/3 of the egg whites.

    

13. 13 Fold in a J shape until evenly formed into a smooth batter.

    

14. 14 Pour the batter into the mold and tap lightly to remove any big air bubbles. The upper heat is 150 degrees, the lower heat is 160 degrees, 55 to 60 minutes.

    

15. 15 Immediately after taking it out of the oven, smash it and invert it until it cools down and then unmold it.

    

16. 16 Divide cake into three slices.

    

17. 17 Dice strawberries and mango.

    

18. 18 Whip light cream with sugar.

    

19. 19 Take a piece of cake, spread a layer of cream and add a layer of fruit.

    

20. 20 Apply another layer of cream.

    

21. 21 And so on, cover the last layer of cake.

    

22. 22 Spread a layer of cream on the outside of the cake.

    

23. 23 Use a toothpick to outline the pattern on the surface.

    

24. 24 Trace the outline with melted chocolate. (If the weather is cold and the chocolate is easy to solidify, you can add some light cream to soften and mix, which will make it easier to operate)

    

25. 25 Take an appropriate amount of light cream and adjust it to the desired color, then pull the strings and squeeze them into the corresponding areas. (You can cut a small opening under the disposable piping bag to squeeze. Mine was slightly larger.) Then decorate a circle of flowers at the bottom.