Confused doll bath cake, bubble bath, Barbie cake (details of the majestic cake making process)

Overview

I have always liked the Misty Doll. I always think she is cute, beautiful and cute, so I really like the Misty Doll series of cakes. The Barbie Doll cake is also beautiful, but the Barbie Doll is a big project, so I will try it again when I have time!

Tags

• baking
• cake
• egg
• low gluten flour
• pink pigment
• salad oil
• seasonal fruits
• tower whipped cream
• white sugar
• white sugar (for butter)
• milk

Ingredients

Steps

1. 1 Separate the egg whites and yolks. The basin containing the egg whites must be oil-free and water-free. It is best to use a stainless steel basin. Use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles. Add 1/3 of the fine sugar (20 grams)

   

2. 2 Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the fine sugar

   

3. 3 Continue beating until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar (if too much sugar is added at one time, it will prevent the egg whites from foaming, so when beating egg whites, it is generally customary to add sugar in batches. Of course, this does not mean that if you add all the sugar at once, the egg whites will not be beaten, but it will take more effort)

   

4. 4 Continue to beat for a while. When you lift the whisk and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. If you are making a chiffon cake roll, the egg whites can be beaten to this level, but if you are making a regular chiffon cake, you still need to continue beating

   

5. 5 When the egg beater is lifted, the egg whites can pull out a short, upright sharp corner, which indicates that they have reached a dry foaming state. You can stop beating. After beating to dry foam, do not continue to beat. If the egg whites are over-beaten, the egg whites will begin to become lumpy, which will cause the failure of making chiffon. Put the beaten egg whites in the refrigerator to refrigerate and start making egg yolk paste

   

6. 6 Add 30 grams of fine sugar to 4 egg yolks and lightly beat them with a whisk. Do not beat the egg yolks

   

7. 7 Add 40 grams of salad oil and 40 grams of milk in turn, stir evenly

   

8. 8 Add the sifted flour and mix gently with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous. If the flour becomes glutenous, it may make the cake taste too tough and affect the softness of the cake

   

9. 9 Look at the prepared egg yolk paste

   

10. 10 Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)

    

11. 11 After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed

    

12. 12 The mixed state should be relatively thick and uniform in light yellow color. If you have achieved this step and the cake batter can reach the state in the picture, then congratulations, you have succeeded 90%

    

13. 13 Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it hard twice on the table to knock out the big air bubbles inside

    

14. 14 Put it into the preheated oven at 170 degrees for about 1 hour; take the cake out of the oven and immediately invert it on a cooling rack until it cools

    

15. 15 Then, unmold, cut into pieces and enjoy (it is very delicious when eaten directly), or it can also be used to make various decorated cakes

    

16. 16 My slicing skills are limited, so I used a slicer to divide the cake into three pieces; beat the cream with sugar, add 10 grams of sugar for every 100 grams of cream, take 200 grams of whipping cream and add a small drop of pink coloring to whip (the production process is smooth), take 300 grams of whipping cream and add 20 grams of sugar to whip to create the sandwich, surface and bubbles (please understand that some of the following processes do not have pictures)

    

17. 17 Divide the cake into 3 pieces, then put it on the decorating table and start to spread the layer of cream and fruit

    

18. 18 Dig a round hole in the middle of the top layer of cake, just big enough for the confused doll

    

19. 19 Use the doll to compare its position. You can remove it first and start drawing with pink cream to make bubble bath water

    

20. 20 Then put the confused doll on it and raise one of its legs. After placing it, squeeze the bubble bath bubbles on the confused doll and put the little duck on it. There is no photo here (my husband obviously took the photo, but I can’t find it)

    

21. 21 The raised calves are so thin that I can’t even see them clearly

    

22. 22 It’s done, it’s done, box it up and take it away to celebrate your friend’s birthday