Rose skirt cake

Overview

The beautiful rose skirt cake is like a married princess. This is a birthday cake made for my husband's sister. She likes it very much. It has a soft chiffon base and is filled with mangoes. The cream is spread thinly and tastes fragrant and not greasy. Everyone ate a big piece.

Tags

• baking
• good looks
• children
• afternoon tea
• birthday
• cake mix
• corn oil
• egg
• mango
• whipping cream
• white sugar
• rose
• water

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Separate the egg yolk and egg white. Add 50G sugar to the egg white in three batches and beat with an electric egg beater

   

3. 3 Mix egg yolk + water + corn oil, stir evenly with a whisk

   

4. 4 Sift cake flour and add

   

5. 5 Cut into fine egg yolk batter

   

6. 6 Take one-third of the egg white foam and mix it with the egg yolk paste

   

7. 7 After mixing, add one-third of the egg whites and mix well

   

8. 8 The third time the egg white bubbles and egg yolk paste are mixed, it looks very delicate

   

9. 9 Pour the cake batter into the mold. I used an 8-inch and a small 4-inch

   

10. 10 Put it into the oven at 150 degrees for about 45 minutes, take it out and let it cool. The 4-inch size can be taken out of the oven in about 25 minutes

    

11. 11 When the cake is cooling, soak the roses in salt water and wash them well, then drain the water

    

12. 12 Divide the cake into two equal parts, place one on the decorating table, spread the cream and put the mango chunks on it

    

13. 13 Cover it with another piece of cake, smooth out the cream, and draw a back pattern on top with chocolate sauce

    

14. 14 Finally, squeeze a circle of butter flowers around, sprinkle with sugar beads, and arrange the roses from bottom to top to make a skirt.