Little Rocket Birthday Cake

Overview

Mold: 1 8-inch rose gold chiffon mold Baking: The middle and lower layers are heated up and down at 160 degrees for 60 minutes Technique: Spread light cream, print and color on glutinous rice paper Creative theme: Small manned space rocket, travel in space 8-inch chiffon cake Ingredients: 100 grams of chiffon cake mix, 6 eggs, 66 grams of corn oil (or salad oil), 40 grams of milk (or water), 2 grams of salt, 92 grams of fine sugar, 4 grams of lemon juice

Tags

• baking
• children
• dinner with friends
• children's day
• birthday
• students
• chiffon cake mix
• chocolate
• corn oil
• dragon fruit
• egg
• pigments
• whipping cream
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Whip egg whites: 6 egg whites, add 4 grams of lemon juice, 2 grams of salt, 66 grams of fine sugar (add in three times), beat at low speed until rough foaming state, then turn to medium speed and beat until neutral foaming (invert the container so that the egg whites do not flow out).

   

2. 2 Make the batter: Add 26 grams of fine sugar, 40 grams of pure milk or water, and 66 grams of corn oil to the egg yolks, and stir until the sugar melts. Then sift in the chiffon cake flour and mix until there is no dry powder.

   

3. 3 Add one-third of the egg white batter to the egg yolk batter and mix evenly. Then pour it into the remaining egg white batter and mix evenly.

   

4. 4 Pour the batter into an 8-inch round removable bottom cake mold and shake to create large air bubbles.

   

5. 5 Place in the middle and lower racks of the preheated oven, heat up and down to 160 degrees for 60 minutes. After taking it out of the oven, turn it upside down and remove from the mold after cooling.

   

6. 6 Divide cake into 3 slices.

   

7. 7 Stack a layer of cake slices and a layer of cream and fruit filling on top. Cover the last layer with cake slices and pause for a while to adjust the color of the remaining whipped cream.

   

8. 8 First fill half a rice bowl with white whipping cream. Add blue coloring to the rest to make it blue. Then use blue whipped cream to cover the entire cake.

   

9. 9 Place a transparent transfer sheet on the pattern paper, then place a piece of glutinous rice paper on the surface, and use edible color pens to trace the pattern.

   

10. 10 Cut out the pattern and place it on the cake body.

    

11. 11 Put about 30 grams of chocolate into a piping bag, melt it in water, cut a small hole, and trace the pattern. Then fill in the pattern.

    

12. 12 Scoop a small amount of white cream, add coloring to color, put it into a piping bag, and then fill in the pattern.

    

13. 13 Finally, add chocolate happy birthday slices and sugar beads for decoration, and it's complete.