Songhe New Year Birthday Cake

Overview

I made a birthday cake for my mother using homemade eight-inch chiffon cake as a cake base and decorated with whipped cream. It has auspicious meaning and is very simple to make. There are no additives and the taste is sweet. My mother likes it very much.

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• egg white
• egg yolk
• food coloring
• sugar
• whipping cream
• white chocolate
• dark chocolate
• fine sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Mix egg yolks with fine sugar and water, then add corn oil and beat until white in color, sift in low-gluten flour and mix well

   

2. 2 Add lemon juice to the egg whites. When the fish eyes are foamy, add one-third of the fine sugar. When the texture is obvious, add another third. When it reaches the wet foaming state of pulling out the hook, add the last third, and beat until it reaches the hard foaming state of small sharp corners

   

3. 3 Add the egg yolk paste to the egg whites in three batches, using a cross gesture from bottom to top, mix quickly and pour into an eight-inch removable bottom round mold.

   

4. 4 Put it into the middle and lower racks of the preheated oven, bake at 150 degrees for about 60 minutes, take it out and let it cool down to remove from the mold

   

5. 5 Add light cream to fine sugar and whip until it is ready for decoration

   

6. 6 After slicing the chiffon cake embryo, smooth it with butter in the middle. After adding a layer of cake slices, smooth the sides and top with butter

   

7. 7 Use the tip of a toothpick to roughly position the pattern

   

8. 8 Melt the dark chocolate over water, put it into a piping bag with a small opening, and outline the neck and tail

   

9. 9 Put the butter into a piping bag with a small opening and squeeze out the rough outline of the body and wings

   

10. 10 The yellow chocolate is processed in the same way, squeezed out of the mouth and sun. Red chocolate extruded red top

    

11. 11 In the same way, use dark chocolate to outline the legs and pine branches, and add the eyes

    

12. 12 Add 1 drop of green coloring to the butter, mix thoroughly and draw pine leaves. Then use the flower-shaped nozzle to decorate the edge

    

13. 13 In order to use less pigment, I tried to use different flavors of chocolate for the colored parts instead of cream.