French buttercream cake

Overview

The weather in Guangdong is still very hot after August 15th. It is impossible to make a decorated cake. You can use buttercream to decorate the cake. Buttercream is not as easy to melt as butter. Even if it melts during decorating, you can put it in the refrigerator for 10 minutes, take it out and whip it before use. Cream frosting will be thicker than butter and easier to get greasy, so it is best to decorate it locally. For this cake, I used less cream frosting for fear of being too greasy. I did not apply butter frost around it and used ribbons as decoration instead. Although it looks rough, it does not lose its beauty.

Tags

• baking
• children
• cake
• afternoon tea
• cream cake
• birthday
• 8 inch chiffon cake
• egg yolk
• mango
• red dragon fruit
• unsalted butter
• vanilla extract
• whipping cream
• cherry tomatoes
• fine sugar
• milk

Ingredients

Steps

1. 1 Bake an 8-inch chiffon cake in advance and cut it into three slices.

   

2. 2 Put egg yolks, caster sugar, light cream, and milk into a milk pot.

   

3. 3 Stir evenly by hand, then sit on the stove, turn on low heat, heat the egg yolk paste, stirring while heating.

   

4. 4 Cook until the temperature of the egg yolk paste reaches about 80 degrees and becomes thick.

   

5. 5 If you don't have a thermometer, you can just watch the bubbles form on the egg yolk paste. Then turn off the heat and put the egg yolk paste into cold water to cool down.

   

6. 6 At this point you can cut the fruit into cubes.

   

7. 7 Beat softened butter until smooth.

   

8. 8 Pour in the completely cooled egg yolk paste and drop in vanilla essence.

   

9. 9 Then beat evenly. After a few minutes of beating, the buttercream is ready.

   

10. 10 Take a piece of cake and place it on the turntable.

    

11. 11 Apply a thin layer of buttercream and top with diced fruit.

    

12. 12 Cover with another slice of cake.

    

13. 13 Apply buttercream again and add diced fruit.

    

14. 14 Cover the last piece of cake and spread buttercream evenly, leaving no buttercream on the edges of the cake.

    

15. 15 Melt the dark chocolate in warm water and put it into a piping bag.

    

16. 16 Then use chocolate to pipe a mesh pattern on the surface of the cake.

    

17. 17 Cut the cherry tomatoes into round slices and arrange them around the perimeter.

    

18. 18 Finally, pipe buttercream in the middle of the cake and add cherry tomato flowers to complete the decoration.