Bear cake

Overview

Tomorrow is a family dinner, and I made a bear cake for the third generation of children. In fact, it was mainly for decorating the bean paste and butter frosting. I used a recipe online with a 1:1 ratio of bean paste and butter. The mixed bean paste and butter frosting is really not greasy! I was too lazy to make the cake embryo. I used the cake roll recipe and increased the amount myself. I baked a three-function gold plate and a three-function small Barbie mold!

Tags

• baking
• cake flour
• chocolate
• egg
• honey
• more delicious butter
• pigments
• presidential butter
• sugar
• whipping cream
• white bean paste
• finger biscuits
• milk

Ingredients

Steps

1. 1 Add 12 grams of sugar and honey to 5 egg yolks and beat until white

   

2. 2 Add 66 grams of sugar into the 5 egg whites in three batches and beat until wet peaks

   

3. 3 Add 1/3 of the meringue to the egg yolk batter and mix evenly

   

4. 4 Sift in the flour and mix well

   

5. 5 Add 2/3 of the meringue into the batter and continue to mix evenly

   

6. 6 Heat 15 grams of butter and 34 grams of milk to about 70 degrees, slowly add it to the batter, and mix well while adding

   

7. 7 Mix the batter until glossy and pour it into the mold

   

8. 8 I was lazy and baked them together. I baked the gold plate at 180 degrees for 13 minutes, and the Barbie mold at 180 degrees for 35 minutes. It’s best to bake them separately

   

9. 9 Unmolded cake slices after baking

   

10. 10 Unmolded semi-circular cake after baking

    

11. 11 Prepare bean paste cream for decorating flowers. According to the ratio of white bean paste and butter 1:1, I first used 100 grams of each

    

12. 12 Add a little milk to the white bean paste and mix well

    

13. 13 Soften butter and beat until pale

    

14. 14 Mix the white bean paste and butter and mix well

    

15. 15 Add a little coloring to create different colors of bean paste cream

    

16. 16 Use a piping tip to decorate the flowers and store them in the refrigerator

    

17. 17 Whip the light cream and sugar until it has texture

    

18. 18 Cut the large cake into 4 slices, use three slices for the main cake, and one slice for the bear's ears and hands

    

19. 19 Sandwich the three pieces of cake with cream filling in the middle and spread cream on the outside. Then put the semicircle on top and also spread with whipped cream

    

20. 20 Use the remaining cake pieces to cut out ear shapes, fix them with the bean paste cream frosting you just decorated, and put them in the refrigerator for a while

    

21. 21 After fixing, also use light cream to spread the surface

    

22. 22 Prepare the bear's hair. This time, my bean paste cream is based on the ratio of white bean paste to butter: 2:1. I used 200 grams of white bean paste and 100 grams of butter. There was some leftover in the end

    

23. 23 Use the 233 piping nozzle to squeeze out thin strips, squeeze the bear's head and hands, and use the No. 2 piping nozzle to fill in the empty space

    

24. 24 Use black and white chocolate to make eyes, mouth, and ears, and place decorated flowers on them

    

25. 25 Finally, cut the finger biscuits into two sides

    

26. 26 Finished product picture 1

    

27. 27 Finished product picture 2