Hand-painted cheongsam blue and white porcelain cake
Overview
I like making cakes very much, and I also like good-looking cakes, so every time before I make a cake, I will calm down and think about it, what kind of cake should I make this time? Every idea, every design, every attempt will bring me a different experience and more understanding of cakes, because the feeling of decorating a cake is so wonderful. The recipe below is for a six-inch cake.
Tags
Ingredients
Steps
-
Mix fresh milk and salad oil, stir well
-
Pour in the sifted cake flour
-
Add 3 egg yolks
-
Stir evenly until a shiny batter appears
-
Add 50 grams of powdered sugar to the egg whites in 2 batches and beat
-
As shown in the picture, if you lift the whisk and there are upright sharp corners, it means that the egg whites are already in a hard foamy shape
-
Take a small portion of the egg white and mix it evenly with the previous egg yolk paste, then pour in all the remaining egg white and mix thoroughly
-
Pour the mixed cake batter into a 6-inch mold and bake at 150 degrees for 1 hour
-
Whip 400g whipping cream + 45g powdered sugar
-
After the baked cake has cooled, cut it into three equal pieces, one piece of cake, a layer of cream and finally smooth the surroundings to make it smooth
-
Design a sketch in advance
-
Use a toothpick to outline the general shape on the cake
-
Put the buttercream into a piping bag, use a piping head No. 1, and extrude the outline according to the design
-
Extrude the top pattern according to the design drawing
-
Decorate the sides of the cake according to the design drawing
-
Then follow your feelings and modify the top to make it richer
-
Finished product pictures