1 recipe found
Every year on my child's birthday, I make a birthday cake for her. Last week she frantically hinted to me that this special day was coming again. Hahahaha~~ The child’s little thoughts are so cute, the mother must satisfy her. So I made this girly carousel cream cake. She was very happy and liked it so much that she was reluctant to eat it. Making your own birthday cake is a little more troublesome, but it’s not difficult. And compared to buying ready-made ones, even if they use the best materials, the cost is much more cost-effective. In addition, it is freshly cooked and eaten, which is more hygienic and safe, and can be made into different shapes according to the children's preferences. The entire shape of this carousel is composed of an elevated 6-inch cake and an ordinary 6-inch sponge cake embryo. The finished cake is enough for 5-6 people. It is suitable for families who cannot finish a 6-inch cake or an 8-inch cake. Whole egg sponge cake is simpler to make than chiffon cake, has a higher success rate, and has better support in shaping. Friends who are crazy about chiffon cake don’t give it a try. Let’s take a look at how to do it next. The marked amounts of ingredients for the whole egg sponge cake base are for making a 6-inch heightened round mold. If you make a 6-inch round mold with an ordinary height, multiply the amount of various materials by 0.8. I made two 6-inch ones at the same time, one taller and one normal, using 1.8 times the amount of various materials.
