Little raccoon painted three-dimensional cake

Overview

Use black sesame and bamboo charcoal powder to color it, and paint the cupcake with French buttercream to transform into a cute little raccoon, a favorite among children. The oven used is ACA's ATO-E38AC voice smart electric oven, and the mold is a Xuechu paper cup with a bottom diameter of about 4.5 cm. The marked dosage is the amount required for 12 waterless sponge cake bases and 2 buttercream frosting three-dimensional paintings.

Tags

• baking
• good looks
• afternoon tea
• children's day
• students
• bamboo charcoal powder
• butter
• cake flour
• egg
• egg yolk
• honey
• salad oil
• whipping cream
• black sesame
• fine sugar
• milk
• white chocolate chips

Ingredients

Steps

1. 1 Wash the black sesame seeds and fry them in a non-stick pan over low heat

   

2. 2 Grind into powder, sift twice and set aside

   

3. 3 Preheat the ACA oven, set the upper and lower heat to 170 degrees, and start

   

4. 4 Break eggs at room temperature into a mixing bowl, add sugar and honey

   

5. 5 Use an electric mixer to beat until the texture is obvious and the traces of dripping will not disappear quickly

   

6. 6 Sift in the low-gluten flour and stir until there is no dry powder

   

7. 7 Place the Xuechu cupcake paper tray into the 12-cup cake tray

   

8. 8 Pour into the cake cup, 80% full

   

9. 9 Place in the middle rack of the ACA oven, heat up and down to 170 degrees, and bake for about 15 minutes

   

10. 10 Take out and let cool until set aside. You can see that the coloring is very even

    

11. 11 While the cake is baking, make the French buttercream: cut the butter into small pieces, soften at room temperature, and spread evenly with a spatula

    

12. 12 Put the egg yolks, caster sugar, cream, and milk into the pot, stir well, and heat over low heat

    

13. 13 Heat to 80 degrees, remove from heat, put in cold water in a bowl and cool until set aside

    

14. 14 Add the cooled egg yolk paste to the butter in batches and beat with an electric mixer until completely combined

    

15. 15 Divide it into two parts, add black sesame powder to one part gradually and turn it into light gray. Add a little bamboo charcoal powder to the other part to make it dark gray

    

16. 16 Whip the light cream and fine sugar until it is ready for decoration

    

17. 17 Roughly smooth the top of the cupcake with the whipped cream. Because the rules of the competition do not allow for coloring with pigments, I used light cream in natural color. If you can use food coloring, you can use white to adjust the yellow buttercream. Use buttercream to smooth it smoother and combine better with the buttercream pattern decorated on the top

    

18. 18 Place the light grey, dark gray and white buttercream frosting into separate piping bags. At first I used a Montblanc piping tip, but later I found that the cup cake was too small and the piping tip was too big, so I put it into a piping bag with a small cutout

    

19. 19 First use light gray to extrude the outline of the eye sockets and mouth

    

20. 20 Fill in the light gray cheeks and forehead

    

21. 21 Use dark gray to outline the eye sockets, leave the eye sockets, and fill in the eyebrows with white cream

    

22. 22 Insert the white chocolate chips into the cup cake to serve as ears, pipe light gray on the outer circle and dark gray buttercream on the inner circle

    

23. 23 Use a small brush to gently brush the cream surface along the direction of fur growth to leave traces

    

24. 24 Use melted dark chocolate to draw pupils, nose and mouth, and add highlight points with butter

    

25. 25 It's almost done, just need to do a little trimming