Buttercream Decorated Cake

Overview

Since I learned how to make cakes, I have never gone to a cake shop to buy cakes and eat them. When my family celebrates their birthdays, they always design and make them themselves. Starting from the simplest chiffon cake, I gradually learned how to decorate. I started using whipped cream to make the simplest decoration, and later I gradually learned how to decorate with cream frosting. Although, there are still many shortcomings in what I did. The cakes you make yourself are healthy and delicious, and you can also design them in any style you like. This one was designed for a good friend and a little girl with a bit of artistic flair. When I gave it to her, it really made her happy and moved for a while. This time the buttercream is still Italian buttercream. It is called buttercream, but in fact the main ingredients are just butter, egg white, sugar and water. The cake is coated with animal whipping cream.

Tags

• baking
• cake
• chinese valentine's day
• (cake material) cake flour
• (cream frosting) butter
• (for sugar water) water
• (for sugar water) white sugar
• egg
• egg white
• mango
• pigment paste
• salad oil
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Separate the egg whites from the yolks and add a few drops of lemon juice to the egg whites.

   

2. 2 After whipping until the fish eyes are foamy, add 40 grams of sugar in three batches. Beat the egg whites until they hold up to peaks.

   

3. 3 Add 10 grams of sugar to the egg yolks and beat well. Add milk and salad oil and stir evenly.

   

4. 4 Sift in cake flour.

   

5. 5 Mix well.

   

6. 6 Fold 1/3 of the egg white into the egg yolk paste, cut and mix evenly, then pour all the egg white paste into it.

   

7. 7 Quickly chop and mix evenly, pour into a 6-inch removable bottom mold, shake a few times to remove air bubbles.

   

8. 8 Put in the preheated oven, set the middle and lower racks to 150 degrees for 45 minutes, or 170 degrees for 30 minutes.

   

9. 9 Baked cake upside down.

   

10. 10 Let everything cool and then unmold.

    

11. 11 Cut into two slices. Set aside.

    

12. 12 Soften butter at room temperature and cut into small pieces. Use a hand mixer to beat until smooth and pale.

    

13. 13 Add 20 grams of sugar to the egg whites and beat until 80% fluffy.

    

14. 14 Add 40 grams of white sugar to 30 grams of water, cook over low heat until the sugar melts, and then cook to 121 degrees (if you don’t have a thermometer, you can watch the sugar water turn from white to golden brown, and the surface is covered with small bubbles).

    

15. 15 Quickly pour the boiled sugar water into the egg whites and continue to beat until there are sharp corners.

    

16. 16 Mix softened butter and beaten egg whites in three batches. The water and oil will start to separate, just stir for a while and it will be fine. The prepared buttercream can be refrigerated in a plastic bag for 3-5 days.

    

17. 17 Take an appropriate amount of cream and add a little pigment paste. Adjust it to your favorite color.

    

18. 18 Put the finished buttercream into a piping bag.

    

19. 19 Cut the oil paper into small squares, squeeze a little buttercream onto the decorating nails.

    

20. 20 Squeeze out the flower core first.

    

21. 21 Then squeeze out the petals and wrap them.

    

22. 22 Wrap slowly.

    

23. 23 All molded, like a refrigerator freezer to keep it cold and fixed.

    

24. 24 Whip the light cream and sugar. You can add a little pigment paste to adjust the color.

    

25. 25 Take a piece of cake, spread it with whipped cream, and layer it with diced mango.

    

26. 26 Cover with another slice and continue smoothing the surface of the cake with a spatula.

    

27. 27 .Take out the refrigerated fixed roses.

    

28. 28 Decorate on cake.

    

29. 29 Adjust appropriately to outline the lace you like.