【Plum Blossom Decorated Cake】

Overview

I have very little experience in decorating flowers, even though I have been learning to bake for a long time. . . So please ignore my uneven plastering. . . Ingredients: Cake body: 5 eggs, 95g low-gluten flour, 8g corn starch, 60g corn oil, 40g milk, 90g fine sugar. Topping: 300g light cream, 30g powdered sugar, a little blue coloring, appropriate amount of honey red beans. Decorating cream: 100g butter, 100g light cream, 15g honey, appropriate amount of chocolate sauce, a little red coloring

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• blue pigment
• butter
• chocolate spread
• corn oil
• corn starch
• egg
• honey
• honey red beans
• low gluten flour
• whipping cream
• fine sugar
• milk
• powdered sugar
• red pigment

Ingredients

Steps

1. 1 Add 60g of fine sugar in portions to the egg whites and beat until dry peaks form

   

2. 2 Add 30g of fine sugar to the egg yolks and beat until the color becomes lighter and the texture becomes thicker

   

3. 3 Add corn oil

   

4. 4 Beat thoroughly

   

5. 5 Pour in milk

   

6. 6 Beat evenly

   

7. 7 Sift in the mixture of cake flour and cornstarch

   

8. 8 Beat evenly

   

9. 9 Take 1/3 of the egg white and add it to the egg yolk paste

   

10. 10 Stir until roughly uniform

    

11. 11 Pour back into remaining egg whites

    

12. 12 Mix well

    

13. 13 Pour into the mold about 8 minutes full and tap gently to release big bubbles

    

14. 14 Place in the preheated oven at 140 degrees for 40 minutes and then turn to 170 degrees for 20 minutes

    

15. 15 Immediately after taking it out of the oven, lightly smash it a few times, turn it upside down and let it cool

    

16. 16 Unmold after cooling

    

17. 17 Cut into two pieces and set aside

    

18. 18 Add 30g powdered sugar to 300g whipping cream and beat until 70% fluffy

    

19. 19 Drop in an appropriate amount of blue pigment to adjust the color

    

20. 20 Place the bottom cake piece and scoop some cream onto the surface

    

21. 21 smooth

    

22. 22 Sprinkle appropriate amount of honey red beans

    

23. 23 Smooth the surface with butter

    

24. 24 Place another slice of cake

    

25. 25 Then apply a layer of butter on the surface and smooth

    

26. 26 Pipe a circle of small flowers around the bottom edge to decorate, set aside

    

27. 27 Butter is softened at room temperature and then whipped

    

28. 28 Add 100g whipping cream in batches

    

29. 29 Beat evenly

    

30. 30 Add honey

    

31. 31 Beat evenly

    

32. 32 Pour some of the chocolate sauce into it until it becomes chocolate color

    

33. 33 Take another part and add a little red coloring to make it pink, leaving a little original color cream for later use

    

34. 34 First use a toothpick to lightly outline the rough shape on the surface of the cake, then put various colored buttercreams into a piping bag, draw branches, flowers and petals on the surface of the cake, and finally use the original color buttercream to decorate the center of the flowers as the center