Dreamy and fashionable Barbie cake
Overview
How to cook Dreamy and fashionable Barbie cake at home
Tags
Ingredients
Steps
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Bake an 8-inch chiffon cake using a Barbie cake mold. Ingredients: 5 eggs, 60g salad oil, 70g water, 65g fine sugar, and 90g low-gluten flour. The method is the same as the method for making 6-inch chiffon cake on page P. (Figure 1)
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Use a cake slicer to hold the saw blade and slice the cake into 3 pieces horizontally. Peel, core and dice the mango. (Figure 2)
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Beat 300g light cream and 30g sugar. Spread butter on the bottom layer of cake, put some mango slices on it, then cover it with the middle layer of cake, spread butter on it and put some mango slices on it, and cover it with the top layer of cake. (Figure 3)
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Take some cream and spread it all around the cake base and put it in the refrigerator. (Figure 4)
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After sterilizing the Barbie mold, wrap it in plastic wrap. (Figure 5)
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Insert Barbie into the cake base. (Figure 6)
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Beat 300g of whipping cream and 30g of sugar. Take a portion of the whipped cream, add an appropriate amount of coloring, stir evenly, and make the color slightly brighter. (Figure 7)
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Put the Wilton 402# flower nozzle into a piping bag, and use the colored cream to decorate Barbie's skirt from the bottom of the cake embryo. Shake your hands to form pleats naturally. When mounting the second layer, press some of the pleats on the first layer. (Figure 8)
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Pour the unused cream in the piping bag back into the bowl, then take a portion of the original whipped cream, mix well, and continue to decorate two layers of skirt pleats. Pour the unused cream in the piping bag back into the bowl, then take a portion of the original whipped cream, mix well, and decorate the rest of the skirt with pleats to complete the green gradient princess skirt. (Figure 9)
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Take a portion of the original color cream, use a Wilton #1 round nozzle to squeeze out dots, and connect them together to frame Barbie's top. (Figure 10)
