6-inch fruit birthday cake

6-inch fruit birthday cake

Overview

Tomorrow is my birthday, let’s make a cake to make a wish!

Tags

Ingredients

Steps

  1. First make a chiffon cake base. Take three fresh eggs, separate the egg whites and egg yolks, and beat them into an oil-free and water-free stainless steel basin. Because it will be whipped later, it is better to have a larger and deeper basin.

    6-inch fruit birthday cake step 1

  2. First beat the egg yolks; then add 10g of white sugar to the egg yolks and stir evenly; then add 40g of salad oil and stir evenly; then add 40g of milk and stir evenly.

    6-inch fruit birthday cake step 2

  3. Sift in the low-gluten flour in three batches and stir evenly with a spatula while sifting to avoid lumps together. The intensity of the stirring should be gentle, and do not stir too vigorously, because too much intensity will easily cause the flour to develop gluten, and the resulting cake will be hard. Egg yolks do not need to be beaten. Just stir and mix evenly.

    6-inch fruit birthday cake step 3

  4. Add 2g of salt to the egg whites. Start beating on low setting. At the same time, you can start preheating the oven to 145 degrees for 10 minutes.

    6-inch fruit birthday cake step 4

  5. Beat until big bubbles form, add 13g of white sugar, and set to medium.

    6-inch fruit birthday cake step 5

  6. Beat until fine bubbles form, add 13g of white sugar, and beat at high speed.

    6-inch fruit birthday cake step 6

  7. Beat the egg whites until they are thicker and have lines, then add the remaining 13g of white sugar. Continue beating until dry peaks form. The beaten egg whites will not fall down even if they are turned upside down to 140 degrees. (If you turn it upside down 180 degrees, it might fall off due to the effect of gravity. I haven’t tried it.)

    6-inch fruit birthday cake step 7

  8. Add one-third of the egg whites to the egg yolk batter and mix evenly.

    6-inch fruit birthday cake step 8

  9. Pour the egg yolk paste into the remaining egg white container and mix evenly.

    6-inch fruit birthday cake step 9

  10. Take a six-inch cake mold and apply a layer of salad oil in the mold to facilitate demolding. Pour the mixed cake batter into the mold. Pick it up and shake it on the chopping board a few times to remove any air bubbles. At this time, the oven has been preheated. Put the cake batter in the oven and bake at 145 degrees for 35 minutes; then turn to 155 degrees and bake for 25 minutes. Low-temperature and slow-roasting is safer than high-temperature and fast-roasting. If high-temperature and fast baking is done, the surface may burn easily.

    6-inch fruit birthday cake step 10

  11. Take out the baked cake and unmold it!

    6-inch fruit birthday cake step 11

  12. Cut the cake into two slices! Remove the protruding part from the top of the cake so that the cake will be flat.

    6-inch fruit birthday cake step 12

  13. Start whipping the cream. I used Nestlé whipping cream, which is said to be the hardest to whip. Before using Nestlé whipping cream, chill it in the fresh-keeping layer of the refrigerator at 5-8 degrees for 48 hours. When using, prepare a large basin with cold water and ice cubes. Pour the light cream into a small basin without water and oil, add 10g of white sugar, place the small basin in a large basin filled with ice cubes, and start whipping at low speed.

    6-inch fruit birthday cake step 13

  14. When the cream begins to thicken, add 10g of white sugar and beat at high speed. Beat the cream until lines appear, then switch to medium speed. This process should be stopped at any time, lift the cream, and the cream on the blender will appear sharp and can stand upright without bending. The time should be controlled, no more than 5 minutes, and do not beat it too much, otherwise it will turn into tofu dregs with water and oil separated.

    6-inch fruit birthday cake step 14

  15. Place a piece of cake on a plate, spread cream, sprinkle with peaches, and spread a thin layer of cream. Then cover with another piece of cake and press lightly to firm it up.

    6-inch fruit birthday cake step 15

  16. Pour the cream and cover the entire cake with cream. Smooth it out with a knife. My cream scraping skills are relatively poor, but fortunately I have a good IQ. Originally, I planned to sprinkle a layer of chocolate chips to create a black forest style to cover up the uneven scraping of my cream. But that was quite troublesome, so I used seaweed to surround the outer circle of the cake. This is beautiful and creative, and also gives the illusion of a black forest.

    6-inch fruit birthday cake step 16

  17. Using a piping bag, pipe a circle of buttercream flowers around the top of the cake. Then use butter flowers to divide the cake surface into two parts, place fruits on the upper part and paste words on the lower part. The fruits I put are mango, cherry tomatoes, and peaches.

    6-inch fruit birthday cake step 17

  18. Since I have no pigment, I cannot write with cream. I simply cut the words "Happy Birthday" out of seaweed. First, write the words "Happy Birthday" on a piece of A4-thick white paper. Then overlap the seaweed and white paper and cut the paper together. It's cut in one go. A birthday cake without these four words is very bad.

    6-inch fruit birthday cake step 18

  19. It’s time to eat!

    6-inch fruit birthday cake step 19