Heart shaped cream cake

Overview

This is my first time to make a heart-shaped cream cake. The animal butter decoration is very soft, and my painting skills are very poor. In addition, the placement of the flowers is very poor, and they are all pressed together. This time it is not ideal. It is easy to see the flowers, but difficult to embroider. But after all, it took me a long time to tinker with it, and it is also my own achievement. Is failure the mother of success? Everything has a beginning, cheer for yourself

Tags

• baking
• cake flour
• corn oil
• egg
• pigments
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the ingredients and weigh them

   

2. 2 Separate the egg whites and yolks and put them in two basins. The basins should be clean, free of water and oil

   

3. 3 Add 10 grams of sugar to the egg yolks and mix well

   

4. 4 Add corn oil in portions, stirring well each time

   

5. 5 Add beef and mix well

   

6. 6 Sift in flour

   

7. 7 Mix well

   

8. 8 Add a few drops of lemon juice to the egg whites, and add the remaining 30 grams of sugar three times. The first time is added when the big fish bubbles out, the second time is added when small bubbles are formed, and the last time is added when slight lines appear. Continue beating after each addition

   

9. 9 Whip until you can pull out two sharp corners, then it’s ready

   

10. 10 Pour one-third of the egg white into the egg yolk paste

    

11. 11 Stir in a J-shape and mix evenly

    

12. 12 Pour the mixed egg yolk paste back into the egg whites

    

13. 13 Use the same mixing method to mix evenly. The mixed cake will be delicate and smooth

    

14. 14 Pour into an eight-inch heart-shaped mold

    

15. 15 Put it in the preheated oven and bake at 150 degrees for 50 minutes. When the remaining 25 minutes are left, lower the heat to 145 degrees

    

16. 16 After taking it out of the oven, place it upside down on a drying rack, remove from the mold after cooling

    

17. 17 Whip light cream with 25 grams of sugar

    

18. 18 Spread the cream on the cake (the level of spreading is not good, cover it with flowers after a while)

    

19. 19 Mix the pink cream, use the smallest writing round nozzle, and frame small S-shaped lines on the cake surface

    

20. 20 Then frame the bottom edge and elevation

    

21. 21 Then decorate the lace on top, using a medium eight-tooth nozzle

    

22. 22 I framed a few more flowers to cover up the shortcomings of the wipes, using rose nozzles

    

23. 23 Place it in the middle, animal butter is not easy to decorate

    

24. 24 After a few small flowers are done, put small butterflies on them for decoration

    

25. 25 Finished product pictures