Junior version of decorated cake cups

Overview

For decorated cakes, you can use sponge cake or chiffon cake as the base. You don’t have to worry about the cake body collapsing. This was my first time making buttercream decorations. Although it failed, it was the first time I seriously learned how to make it.

Tags

• baking
• cake
• cake flour
• egg
• powdered sugar
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add powdered sugar to eggs

   

3. 3 Because whole egg liquid is not easy to beat, you need to sit in a basin of warm water and beat it at medium speed,

   

4. 4 There will be a lot of bubbles when you start to beat, and finally it will turn into fine bubbles

   

5. 5 Beat until you lift the whisk and the liquid does not drip easily

   

6. 6 Sift in the flour in batches

   

7. 7 Stir up and down,

   

8. 8 Add some of it to the vegetable oil and stir evenly

   

9. 9 Then pour it back into the whole egg mixture and continue to stir quickly evenly

   

10. 10 Get the paper cup mold ready

    

11. 11 Put the egg liquid into a piping bag and squeeze it into a paper cup. It will be relatively clean.

    

12. 12 Just add 7 or 8 points

    

13. 13 Prepare light cream and add appropriate amount of powdered sugar to whip

    

14. 14 Preheat the oven

    

15. 15 The texture I made this time was a little rough. I analyzed it myself and found that it was probably caused by uneven mixing of the flour

    

16. 16 Put the whipped cream into a piping bag, choose your favorite piping tip, and get started.

    

17. 17 The cream is a little melted, so the shape is ugly, and I don’t like to use coloring, so I can only keep it white