Hello kitty cream birthday cake (6 inches)

Overview

It was my first time to make a birthday cake, so it was a bit confusing! I used a 6-inch chiffon cake embryo, with two layers of strawberry filling inside. The softness of the chiffon combined with the sweet and sourness of the strawberry, I quite like the texture. By the way, the ACA oven that was selected in the Meitian lottery bakes good chiffon! The small pink flowers and the small flower nozzle used for the border have not been changed from the beginning to the end because I don’t know how to decorate flowers! I don’t know how to decorate flowers! Embarrassing... Wiping the face is also difficult, but fortunately there is a KT cat that can cover up the ugliness! I wrote a bunch of random thoughts at the end of the recipe, just think of it as my first time making a birthday cake!

Tags

• baking
• cake flour
• corn oil
• edible printed patterns
• egg
• food coloring
• strawberry
• sugar
• animal butter
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Make chiffon first. Separate the egg whites and egg yolks, put the egg yolks, corn oil, milk, and salt into a basin, and put the egg whites into another oil-free and water-free basin.

   

2. 2 Add a few drops of lemon juice to the egg whites and beat until thick foam. Add sugar all at once and beat until stiff meringue. Lift the whisk and a small upright triangle will appear. Place the beaten meringue in the refrigerator.

   

3. 3 Stir the egg yolk, corn oil, milk and salt evenly, sift in the flour, and preheat the oven to 125 degrees.

   

4. 4 Sift in the flour and mix into a lump-free egg yolk paste.

   

5. 5 Take the meringue out of the refrigerator, scoop half of the meringue into the egg yolk batter, and stir quickly evenly.

   

6. 6 Then pour the remaining meringue into the basin and continue to stir to form a cake batter.

   

7. 7 Pour the cake batter into a 6-inch mold and gently shake out any air bubbles.

   

8. 8 Put it in the middle and lower rack of the ACA oven, this is what it looks like at 125 degrees for 20 minutes.

   

9. 9 Here is a picture before it comes out of the oven. This is what it looks like at 125 degrees for 50 minutes. It cracks so easily, haha.

   

10. 10 After taking it out of the oven, turn it upside down and let it cool completely before removing it from the mold. While the cake is baking, prepare the strawberries.

    

11. 11 Unmold the cake and cut it into 3 slices.

    

12. 12 Put the animal whipping cream in the refrigerator in advance and refrigerate it for at least 12 hours. This box is 250ML and poured into an oil-free and water-free basin.

    

13. 13 Add sugar and beat until textured and looks firm. Divide a small portion of the buttercream into a clean basin. This is for piping and put in the refrigerator first; most of the remaining buttercream is used for spreading the dough and stuffing.

    

14. 14 Start filling, take a piece of cake and spread a little cream frosting, put strawberry slices on it, spread another layer of cream frosting, and cover it with the second piece of cake. Repeat this step until all three cake slices are used.

    

15. 15 Look at this face wiping, I have tried my best, haha!

    

16. 16 Take out the reserved buttercream from the refrigerator, add food coloring, add small amounts and multiple times to adjust the color you like.

    

17. 17 After adjusting the color, put it into a piping bag, put the edible print pattern in the middle of the cake, and then squeezed on the florets and borders. I was so busy that my hands were full of cream and I didn’t take any pictures~

    

18. 18 This is my first time making a birthday cake. The coating and decoration are a bit rough, so I can only watch it from a distance, ha!