Barbie Birthday Cake

Barbie Birthday Cake

1. Preparation: egg yolk paste material: egg yolk, 13 grams of fine sugar, vegetable oil, water, low powder, baking powder; meringue material: egg white, 27 grams of fine sugar, white vinegar (or lemon juice); cream material: light cream, fine granulated sugar. Because the Barbie doll I bought is too big, I need two 6-inch chiffon cakes to ensure the height of the doll's skirt.

2. Make egg yolk paste: Separate the egg yolk, add 13 grams of fine sugar (after the stirred sugar is melted, proceed to the next step), oil (add in three times, stir each time until the oil and egg yolk are fully integrated), water, and sieve Use a manual whisk to stir the low-powder powder and baking powder, and add the other one after fully stirring each time.

3. The prepared egg yolk paste.

4. Make meringue: separate the egg whites, put them in a water-free and oil-free basin, add a few drops of white vinegar to the egg whites (lemon juice is also possible), first beat the egg whites slowly, and then start to beat the egg whites at a medium speed. When a slightly delicate bubble appears , Add the fine granulated sugar which accounts for 1/3 of the total amount for the first time to achieve a slight texture. Add 1/3 of the fine granulated sugar in the second time. After the obvious texture appears, add the third sugar, and beat until the egg beater is gently pulled up. The small sharp corners can be erected.

5. Prepared meringue.

6. Add 1/3 of the meringue to the egg yolk paste and stir. Do not stir in a circular motion. The meringue will defoam by circular motion. Use the method of turning and cutting.

7. Pour the mixed egg yolk paste into the remaining meringue, the same as the above method, you must mix them all well, if you do it well, you will not be afraid that the meringue will defoam.

8. Preheat the oven at 150°C for 5 minutes, pour the mixed cake batter into the mold, make a few taps on the chopping board, shake out the big bubbles in the cake, put it in the oven, 150°C for 30 minutes, just take out the chiffon of the oven Put it on the chopping board right away, then buckle it upside down on the drying rack and let it cool.

9. The cake can be prepared with fruit and whipped cream during the cooling process. Take the mango and cut the pulp into small cubes; soak the strawberries and blueberries in salt water and wash them. Dice the strawberries and dry them or soak up the water with a paper towel. (Fruit can be prepared during the baking process)

10. Add 8% of the weight of the whipped cream into the whipped cream and whisk together (personally think that adding 10% of the sugar is too sweet), then send it at high speed first, when the lines appear, it can be changed to low speed, and also sent until the whisk appears Just stand upright with small sharp corners. (Don't worry when whipping the whipped cream, it is watery at first, and it will become thicker and thicker when you whipped it slowly.)

11. In winter, at least 3 hours before demoulding to ensure the shape of the cake.

12. Divide the cake into pieces and cut into skirt styles

13. The cake starts from the bottom.

14. A layer of cream and a layer of fruit. The amount of cream applied depends on personal taste. You can apply more if you like sweet ones.

15. Spread another layer of cream on the fruit. You can also spread the cream on the next layer of cake and then pour it on the fruit (because the cream is directly applied to the fruit, the fruit is easy to move and the cream sticks away)

16. After layering the cake with fruit cream, insert the Barbie dolls to decorate the flowers. Carefully make Barbie's hands face up to facilitate the decorating. I used small flower mouths to squeeze them into a spiral skirt.

Tips:

1. There is no special attention to the operation of the egg yolk paste, as long as it is evenly mixed, the successful egg yolk paste can flow down smoothly when the egg beater is lifted. 2. The speed gear used by the whisk when making meringue should be low, medium, and low. 3. To avoid defoaming the meringue, make egg yolk paste first. 4. The speed of whipping cream should be medium and low.