Carousel Cake
Overview
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.
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Ingredients
Steps
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First weigh the various materials used to make the "whole egg sponge cake embryo".
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Sift the cake flour three times, or twice if using a double-layer sieve. And lay the mold with oil paper.
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Beat whole eggs with sugar and heat to 38°C (heat to 42°C in winter. Whole eggs are easiest to beat at 40°C and are not easy to defoam).
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Install the mixing barrel and egg beater on the ACA chef machine, start whipping at high speed, and add water softened by water at the same time. Shuiyi plays a role in moisturizing the cake. If it is not available, you don’t need to add it.
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Use a kitchen machine to beat on high speed for about 4 minutes.
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While the whole eggs are being beaten with a chef's machine, cut the butter into small pieces, add it to the warm milk, melt and mix into a liquid, and keep it warm until it is not hot (below 40°C). At the same time, preheat the oven and heat the upper and lower heat to 170°C for 10 minutes.
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Beat the whole eggs until the texture is clear, lift the whisk head and the dripping egg batter will not dissolve quickly.
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Continue beating at low speed for 2-3 minutes to deflate the air bubbles. Until the egg batter becomes more delicate and no big bubbles can be seen. Insert a toothpick until it can hold for 1 minute, then the whole eggs are beaten.
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Sift in the low-gluten flour in two batches, stick it to the wall of the basin in the "2-8-9 o'clock" direction, and stir from the bottom until there is no dry flour.
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Slowly pour the melted butter and milk mixture in step 6 into the beaten egg batter along the spatula.
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Continue to fold the cake batter in the "2-8 o'clock" direction and gently stir from the bottom until evenly mixed. Pour into a cake mold lined with oil paper (because I want to make a combination shape, I deliberately pour more into one mold and less into the other. Generally, pour 80% full, and the finished product will be 100% full after baking).
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Place the mold into the middle and lower layers of the preheated oven, set the upper and lower heat to 170°C, and bake for about 35 minutes. Do not open the oven door halfway.
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After baking, remove the mold from the oven.
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Tear off the oil paper while it's hot and place on a drying rack to cool. Because an anode mold is used, the baked cake will be slightly bulging in the middle.
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Next, decorate: Use a bread knife to peel off the top cake crust and divide the remaining portion into three even slices.
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Cut another smaller 6-inch sponge cake into a cone shape and set aside.
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Drain the juice from the canned yellow peaches, cut into small pieces and set aside. Pour the whipped cream that has been refrigerated overnight into a mixing barrel and beat with a whisk at medium speed.
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Whip the light cream until it reaches 8 portions, that is, the pattern is obvious and the sides are slightly flowing.
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First place a piece of cake base on the base, and then fix the base on the decorating table.
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Smooth a layer of whipped cream on the bottom cake base, and then sprinkle the canned yellow peaches evenly over it.
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Smooth the surface of the yellow peach can with 1 layer of cream and cover with the middle layer of cake base.
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Then repeat this process until the entire cake base is completed.
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Turn the piping table to smooth the buttercream on the sides and top.
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Take an appropriate amount of whipped cream, add 2 drops of pink food coloring and mix thoroughly.
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Use a spatula to spread a little pink cream around the bottom of the cake base, turn the mounting table and smooth the surface again, and a pink to white gradient effect will appear.
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Next, decorate the top: Divide the top circle into eight equal parts, put the pink cream into a piping bag, use a small round hole piping tip, fill the opposite triangles evenly, and then smooth it out carefully.
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Do the same for the blue part. After smoothing the surface, the effect will be as shown in the picture.
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Then put the mixed yellow cream into a piping bag, use a small eight-tooth star-shaped nozzle, and decorate the edges. Decorate the bottom edge with a small round hole flower nozzle.
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Then draw the wooden horse: first use white cream and a small round hole flower mouth to outline the background color of the wooden horse, then use pink to outline the horse tail, mane, horse hooves, blue saddle, and yellow decorative rope. Color matching can be adjusted according to personal preference.
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The same operation is used for the pumpkin car, first outline and then fill in the decoration.
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Finally, just use decorative candy to beautify it.
