Buttercream hand-painted cake

Overview

How to cook Buttercream hand-painted cake at home

Tags

• baking
• animal whipping cream
• butter
• cocoa powder
• corn oil
• corn starch
• egg
• food coloring
• low gluten flour
• white sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Weigh the ingredients for chiffon cake

   

2. 2 Mix flour and cornstarch and sift

   

3. 3 Pass twice

   

4. 4 Separating egg whites and yolks

   

5. 5 Add 23 grams of sugar to the egg whites in 3 batches and beat at low speed until stiff peaks form. Place in the refrigerator for later use

   

6. 6 Add 13 grams of sugar, corn oil, and milk to the egg yolks and beat evenly with a whisk

   

7. 7 Pour in the powder and mix evenly with a rubber spatula

   

8. 8 Take the egg whites out of the refrigerator and put 1/3 into the egg yolk paste

   

9. 9 Cut and mix evenly

   

10. 10 Add 1/3 of the egg whites and mix well

    

11. 11 Pour back into the remaining 1/3 of the egg whites

    

12. 12 Cut and mix evenly

    

13. 13 Pour into the mold and knock out the air bubbles

    

14. 14 Preheat the oven to 180 degrees for 10 minutes in advance, put the mold in and bake at 150 degrees for 50 minutes

    

15. 15 After baking, take it out and invert it immediately. After it cools down, manually remove it from the mold

    

16. 16 Dice butter and soften at room temperature

    

17. 17 Add powdered sugar and beat with a whisk until smooth

    

18. 18 Pour in 100 grams of whipping cream and beat evenly

    

19. 19 Whipped whipped cream

    

20. 20 Spread glutinous rice paper on the picture to be made, clamp it with a folder, and trace the outline with an edible pen

    

21. 21 Cut out the outline with scissors and stick it on the PET board with a little buttercream

    

22. 22 This is the original picture

    

23. 23 Toning, this is what I have left. Don’t throw it away. The picture may be damaged when it is moved to the cake. It will be used when repairing

    

24. 24 Fill the shape with the colored buttercream, use an outline pen to outline the layering, and put it in the refrigerator for one hour

    

25. 25 Because it needs to be shaped like a book, I cut off about 1 cm from both sides of the cake and made it into a rectangular shape

    

26. 26 Then divide into two pieces

    

27. 27 Take 250 grams of whipping cream and add 25 grams of sugar and beat

    

28. 28 Take a piece of cake and place it on the decorating table, spread it with cream and sprinkle with raisins

    

29. 29 Apply another layer of cream

    

30. 30 Place another slice of cake

    

31. 31 Wipe the face

    

32. 32 Take a little cream and turn it into light green, then apply it on the surface and one side to look like a gradient book cover

    

33. 33 I used a toothed scraper to scrape out the pages from three sides. I couldn’t find the scraper. The marks made with a small fork were not as neat as those scraped out by the toothed scraper

    

34. 34 Take a little cream, add cocoa powder to color, and use a small star nozzle to squeeze out the decorative strips on the book cover

    

35. 35 Carefully unmold the buttercream bird and move it to the cake. Use the remaining buttercream to repair any damaged areas

    

36. 36 The sadistic production process is finally over, enjoy the finished product pictures

    

37. 37 Although there are still many flaws in the finished product, after all, it took a whole day of hard work

    

38. 38 Finished product

    

39. 39 Finished product

    

40. 40 Finished product