car birthday cake

Overview

It was my nephew's birthday, so I made a small car cake for the little guy. This was also the first time I made a car. I didn’t have a car mold, so I made one out of chiffon cakes. My nephew also wanted to invite children, but I thought an 8-inch chiffon would not be big enough, so I made a sponge cake as the base, which made it look more generous. Therefore, this cake is divided into three parts: an 8-inch round chiffon cake, an 8-inch square mold to make a sponge cake, and whipped cream for spreading and decoration.

Tags

• baking
• cake
• cake flour
• chiffon cake ingredients
• corn oil
• cream for decoration
• egg
• low gluten flour
• oreo cookies for wheels
• pigments
• sponge cake ingredients
• use chocolate sauce to outline the edges
• use fine sugar for egg whites
• use fine sugar for egg yolks
• whipped cream
• fine sugar
• milk

Ingredients

Steps

1. 1 First make the chiffon cake: put milk and corn oil into a bowl and mix evenly

   

2. 2 Separate the egg whites and egg yolks in advance, add the egg yolks to the milk and corn oil mixture, and beat evenly

   

3. 3 Sift in the low-gluten flour in three batches, mix well each time and then sift in the next flour

   

4. 4 Mixed egg yolk paste, set aside

   

5. 5 Pour the egg whites into a mixing bowl that is oil-free and water-free

   

6. 6 Add the fine sugar to the egg whites in three batches: after making rough foam, when making fine bubbles, when making clear lines, until the egg beater feels resistance, lift the egg beater head and the egg whites form a short right angle, this is the egg white paste

   

7. 7 First add one-third of the egg white paste into the egg yolk paste, mix evenly, then add another third of the egg white paste into the egg yolk paste, and continue to mix evenly

   

8. 8 Pour the mixed batter into the remaining egg white batter and mix evenly until it becomes a fine and smooth cake batter

   

9. 9 Pour the cake batter into an 8-inch round mold and shake it gently a few times to release big air bubbles

   

10. 10 Put it in the preheated oven for a total of 50 minutes, first 140 degrees for 30 minutes, then 170 degrees for 20 minutes. If the surface is too heavily colored, cover it with a layer of tin foil

    

11. 11 It doesn’t matter if there are cracks on the surface of the baked cake

    

12. 12 Place upside down on a drying rack and let cool completely before unmoulding

    

13. 13 Now make the sponge cake: put three eggs into a basin without oil and water, add sugar

    

14. 14 Use an electric egg beater to beat the egg liquid at medium speed. The egg liquid will turn white and the volume will obviously increase. When you lift the egg beater head, the egg liquid will fall and the traces will not disappear easily

    

15. 15 Sift in the low-gluten flour three times, and stir the flour and egg batter thoroughly each time before adding the next flour

    

16. 16 Put corn oil and milk into a small bowl and mix evenly

    

17. 17 Use a whisk to take some batter and put it into the corn oil and milk mixture, stir evenly so that there is no separation of oil and water

    

18. 18 Pour the mixed batter from the small bowl back into the large bowl

    

19. 19 Mix evenly and be careful to use gentle techniques, otherwise defoaming will be serious

    

20. 20 Apply a layer of butter on the inner four walls of the square mold in advance, then sprinkle a layer of dry flour, and lay a layer of oil paper on the bottom to facilitate demoulding

    

21. 21 Pour the cake batter into the mold and gently shake out the big air bubbles in the cake batter

    

22. 22 Put it in the preheated oven at 160 degrees for about 35 minutes

    

23. 23 Unmold the baked cake directly, place it upside down on the drying rack, tear off the oil paper at the bottom, and then cover it on the cake again

    

24. 24 After the 8-inch chiffon cake has cooled completely, unmold it, check it visually, divide it into four equal parts, cut off the curved parts on both sides, and place it in the middle as a carport, adjust the width and length, and cut off the excess part

    

25. 25 Place all the cakes together and adjust their position and shape

    

26. 26 Whipping cream should be refrigerated for at least 24 hours before use. First pour 300 grams of whipping cream into a basin, and 30 grams of white sugar

    

27. 27 Beat the cream at medium speed with a whisk until obvious lines appear and it is not flowing

    

28. 28 First, spread butter evenly around and on top of the sponge square cake on the base, then place the trolley body cake in the correct position

    

29. 29 Apply butter to the top of the car body

    

30. 30 Arrange the carport and evenly apply butter all over the car body. Don’t worry too much even if it’s not smooth. The imperfections will be covered up by decorating later

    

31. 31 Put the remaining buttercream into a piping bag and apply patterns on the glass

    

32. 32 Pour some light cream and an appropriate amount of pigment to make yellow, green, and red respectively. Decorate the car and the base, and replace the wheels with Oreo cookies

    

33. 33 Take an appropriate amount of chocolate sauce and put it into a piping bag

    

34. 34 Outline the outline of the glass and lamp, and then decorate the details

    

35. 35 The car cake is ready. It’s the first time I’ve made it. Although it’s not perfect, I’m quite satisfied

    

36. 36 License plate number 007, I hope my eldest nephew can be more careful in his studies

    

37. 37 One more