【Cute bear cake】

Overview

Over the weekend, my daughter invited three or five of her best friends to play at home. I made this [cute bear cake] and distributed it to them. Unexpectedly, several of the children loved it and screamed. The children’s mothers don’t know how to bake, but they all admired me when they saw the bear cake I made. It made my princess look good, haha. Two little friends were reluctant to eat it, so they finally packed it up and took it home. I sincerely feel that children’s happiness is actually very simple. Sometimes mothers can make them extremely happy by just putting some thought into it. For this bear cake, I used hot-noodled chocolate chiffon for the cake body. It has a moist and creamy texture. The cream frosting on top is also relatively light and not greasy. It tastes really good.

Tags

• baking
• cake
• 3 eggs
• a few drops
• cake flour
• cocoa powder
• corn oil
• use fine sugar for egg whites
• use fine sugar for egg yolks
• dark chocolate
• milk

Ingredients

Steps

1. 1 Add sugar to egg yolks and beat until thick. Set aside.

   

2. 2 Add corn oil to milk and mix.

   

3. 3 Stir the mixed milk and corn oil over water and bring to a boil. Sift the cake flour and cocoa powder.

   

4. 4 Remove the heated milk and corn mixture from the heat, quickly pour in the flour and stir evenly to form a hot dough.

   

5. 5 Pour half of the egg yolk paste and mix well, then pour back into the remaining egg yolk paste and continue mixing.

   

6. 6 Melt the dark chocolate in water and add it to the mixed egg yolk paste.

   

7. 7 Beat the egg whites until they are foamy, add half of the sugar and a few drops of lemon juice, continue beating until the egg whites become fine and fine, then add the remaining sugar, and continue beating until they become stiff peaks. Take 1/3 of the beaten egg whites and mix them evenly with the egg yolk paste. Then take 1/3 of the beaten egg whites and mix them evenly with the egg yolk paste. Pour the egg yolk paste into the remaining egg whites and mix evenly. After mixing evenly, pour all the egg yolk paste into the remaining meringue and mix evenly from the bottom up.

   

8. 8 Pour the chiffon batter into a small paper cup about half full, bake in a preheated oven at 150 degrees for about 35 to 40 minutes, and take it out.

   

9. 9 Cut the softened butter into small pieces, add sugar and beat until smooth.

   

10. 10 Add lemon juice and continue beating well, then pour in light cream and beat thoroughly until smooth.

    

11. 11 Melt the white chocolate in water, pour into the butter mixture and beat until smooth to form a basic buttercream.

    

12. 12 Put the buttercream into a piping bag and pipe it onto the surface of the cake. Take a bowl and pour the sugar.

    

13. 13 Turn the cake over, spread the buttercream on the surface evenly with sugar granules, and then decorate the facial features with chocolate beans.